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fried shrimp with mango habanero sauce
Fried Shrimp with Mango-Habanero Dipping Sauce
Skip the mediocre restaurant shrimp and try our Japanese-style Panko-crusted fried shrimp served alongside our creamy mango habanero dipping sauce!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Appetizer, Dinner
Cuisine Japanese, Mexican
Servings 6
Calories 399 kcal

Ingredients
  

Fried Shrimp

  • 1 lb. shrimp
  • 3 eggs
  • 1/2 cup milk
  • 1 cup flour
  • 2 cups Panko breadcrumbs
  • 1/2 cup grapeseed oil fill the pan with oil so that 1/2-inch of oil sits in the pan
  • 2 tsp salt
  • ground pepper

Pickling Liquid

  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp sugar

Mango Habanero Dipping Sauce

  • 1 mango medium-sized, diced
  • 1/2 habanero pepper finely diced
  • 1 tbsp cilantro finely chopped
  • 1 tbsp lime juice
  • 1 thumb ginger grated
  • 2 tbsp yogurt
  • 1/4 tsp salt

Instructions
 

1. Prepare Herbs and the Shrimp
  • Finely chop the cilantro.
  • Peel, clean, and devein the shrimp.
  • Cut the spine of the shrimp halfway through the flesh to butterfly the shrimp.
  • Dry the shrimp well.
2. Pickle the Habanero Pepper
  • Clean and finely dice the habanero pepper.
  • Combine apple cider vinegar, water, salt and sugar in a saucepan.
  • Place the saucepan on the stovetop at high heat. Boil for 3 minutes or until the sugar and salt are dissolved.
  • Remove the saucepan from the heat, and pour the pickling liquid into a mixing bowl over the diced habanero peppers.
  • Allow it to sit for 20 minutes.
3. Prepare the Dipping Station
  • Whisk together eggs and milk. Generously season with ground pepper.
  • Pour Panko breadcrumbs onto a plate.
  • Fill a bowl with flour. Generously season with salt and ground pepper.
4. Drudge the Shrimp with Eggs, Flour, and Panko
  • Coat each shrimp with flour.
  • Then, dip each shrimp into the egg mixture.
  • Finally, coat each shrimp generously with Panko breadcrumbs.
5. Prepare the Mango Habanero Sauce
  • Grate the ginger, and dice the mango. Set aside.
  • Combine diced mango, grated ginger, lime juice, and yogurt into a food processor. Blend until smooth.
  • Stir in salt, chopped cilantro, and pickled habanero peppers.
6. Fry the Shrimp
  • Fill a cast-iron skillet with grapeseed oil so that the oil fills 1/2-inch of the pan.
  • Heat the oil to 375 degrees Fahrenheit (191 degrees Celsius).
  • Add the shrimp (in batches) to the hot oil. Cook for exactly 30 seconds on each side.
  • Add the cooked shrimp to a paper towel-lined plate. Allow the shrimp to cool for 5 minutes.
7. Let's Plate
  • Serve fried shrimp with mango habanero dipping sauce.
  • Garnish with finely chopped cilantro and finishing salt.

Nutrition

Calories: 399kcalCarbohydrates: 32gProtein: 21gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 14gMonounsaturated Fat: 3gCholesterol: 191mgSodium: 834mgPotassium: 146mgFiber: 2gSugar: 2gVitamin A: 64IUVitamin C: 7mgCalcium: 158mgIron: 4mg
Keyword crispy, Delicious, Easy
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