On balmy summer nights, we love to go out for platters of fried seafood at local gems like J.T. Farnham’s in Essex or the Clam Box in Ipswich. With menus listing fresh fried clams, calamari, fish and chips and sides of onion rings, these spots celebrate authentic Cape Ann. We usually opt for heaping plates of our favorite fried shrimp with a simple squeeze of lemon on top.
A couple of out-of-towners visited us this past week and in the spirit of indulging in some fried delicacies while bypassing a line full of tourists, we decided to make fried coconut shrimp bites served with a spicy, sweet dipping sauce. The combination makes for a fun and easy appetizer with a tropical twist.
24 medium-sized shrimp, uncooked, deveined, peeled with tail left on
2 c Panko breadcrumbs
1 c shredded coconut
Salt and pepper
Line a baking sheet with parchment. Beat the two eggs in a shallow bowl. In another shallow bowl, combine the Panko bread crumbs, coconut, salt and pepper.
Rinse and pat dry shrimp. One at a time, dip the shrimp in egg, then lightly press and cover entire surface in coconut mixture. Set aside on the prepared baking sheet and repeat.
In a deep saucepan, heat 1 inch of vegetable oil on medium high heat. Fry shrimp, 6-shrimp at a time, for 2 minutes per side, until golden brown. Place on a paper towel-lined plate and repeat with the remaining shrimp. Serve with the Spicy Mango Dipping Sauce. Serves 6.
Spicy Mango Dipping Sauce
1 c Mango chutney
juice of half a lime
1 t chili sauce
Stir all ingredients together in a small bowl and serve alongside the coconut shrimp!