Coconut Shrimp with Mango Chutney

Name: Coconut Shrimp with Mango Chutney
Yield: Serves 6 to 8
Ingredients: 6 ounces (¾ cup), frozen mango, thawed; ¼ cup, peach preserves; 2 tablespoons, lime juice; , Salt and pepper; 2 teaspoons, minced fresh cilantro; 2 teaspoons, minced shallot; 2 teaspoons minced, jalapeño chile; 1⅓ cups, all-purpose flour; 2 cups, sweetened shredded coconut; 1 cup, panko bread crumbs; 2 teaspoons, grated lime zest; , Salt and pepper; 1½ teaspoons, baking powder; ¼ teaspoon, cayenne pepper; ½ cup mild, lager, such as Budweiser; ¼ cup canned, coconut milk; 1 , large egg; 1½ pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined; 3 quarts peanut or, vegetable oil for frying

Main Courses
Fruit
Fish & Seafood

Making this bar food favorite at home is easy with our simple and flavorful recipe.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.