- 1 large orange bell pepper
- 1 1/4 pound of shrimp, peeled and deveined (tails on)
- 2/3 cup + 1/3 cup semolina
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 eggs, large
- 1 1/2 cups shredded coconut, unsweetened
- 2 mangos, peeled and diced
- 1/4 cup orange juice (or mango juice or chicken stock)
- kosher salt and black pepper
- 1/4 – 1/2 cup canola or vegetable oil
- Char the pepper over the flame of a gas-stove top or under the broiler until blacked. Rotate while cooking to char evenly. Place in a durable, re-sealable plastic bag and seal tightly for 5-8 minutes to steam the skins loose.
- Meanwhile, crack the eggs into a wide, shallow dish and whisk well. In a second wide, shallow dish, mix together 2/3 cup semolina with paprika and garlic powder. Then, in a third wide, shallow dish, mix together 1/3 cup of semolina with shredded coconut.
- Season shrimp with salt and pepper, then dredge in the seasoned semolina to coat evenly. I like to use the tails as a little handle, and leave these without breading. Transfer to eggs and coat, then lift and shake off excess before transferring into the bowl of coconut. Dredge again, lift and shake off excess, then set on a clean plate. Repeat until all shrimp is breaded.
- Peel skin from pepper, then remove stems and seeds and dice flesh. Place into a blender or Vitamix container. Add orange juice (or other preferred liquid). Peel and dice mango and add to blender, then blend until smooth. Season with salt and pepper to taste.
- Pour vegetable oil into a large saute pan so it’s nearly 1/4″ deep. Set over medium-high heat. To test oil, touch a shrimp to the surface. If it quickly starts to sizzle, oil is hot enough. Slowly add the shrimp and cook until golden and crisp, then flip and finish the second side, about 6-8 minutes total. Transfer to a plate lined with paper towel and season with a sprinkle of salt while warm.
- Transfer coconut shrimp to plates or a platter and serve with mango pepper sauce on the side.
Keywords: shrimp, mango, coconut