Panko-Coconut Shrimp with Mango Jerk Sauce

-I know I’m on a mango kick of late but, they are just so darn delicious coming fresh off the trees, I could eat them every day; and in these recipes so many of my favorite ingredients come together for an awesome meal I had to share.

Breaded Shrimp Ingredients:

1 lb Key West “Pinks” or extra
large shrimp, tails on

1 cup Panko breadcrumbs

2 eggs

2 cups sweetened coconut, shredded

salt and pepper

Peanut oil for frying

Dipping Sauce ingredients:

1/2 cup mayonnaise

1 mango, peeled and cubed

1 TBSP honey

1 TBSP hot sauce (Tabasco’s Habanero or Original, Siriachi or Frank’s, etc)

1 TBSP lime juice

Jerk seasoning, a pinch at a time,
to taste


Make the dipping sauce first by adding all the ingredients to a blender, taste, adjust seasoning, if necessary; and then blend for a minute or so until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
Fill a deep frying pan with peanut oil, at least 1½ inches deep.
While the oil is getting hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with a little salt and pepper in another plate and place the shredded coconut in the 3rd plate.
Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, in hot oil (375F) Only fry a few at a time so they don’t stick to one another.
Repeat with remaining shrimp.
Serve the shrimp along with the spicy mango sauce on the side with some freshly prepared sticky rice or try the fried rice below, made from leftover cooked plain white rice.


Mango & Bacon Fried Rice


6 strips of thick-cut bacon, cut into      approximately half-inch pieces

1 mango, peeled and diced

4 cups of day-old (a must!)
cooked & refrigerated white rice

fresh chives, coarsely minced


Heat a large no-stick frying pan over medium heat, add chopped bacon and saute until almost crisp. Skim off excess fat from the pan except for about two tablespoons.
Add diced mango and saute 2-3 min over medium heat until caramelized.
Stir in day old rice until well combined and cook until heated through (2 min). Sprinkle the top liberally with the chives.

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