Coconut Shrimp with Pineapple Mango Dipping Sauce and Cilantro Lime Rice
- 30 min.
- 10 min.
- Makes 4 servings
1. For sauce, place mango and lime juice in a food processor. Cover and process until pureed. Combine pureed mango with pineapple, jalapeño pepper and honey. Let stand until ready to serve.
2. For rice, in a medium saucepan melt butter over medium heat. Add salt, garlic powder and cayenne pepper; stir to combine. Add rice to saucepan and stir to coat with butter. Add water and bring to boiling. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until rice is tender. Remove from heat. Stir in cilantro, lime zest and lime juice. Cover and keep warm.
3. For coconut shrimp, preheat oven to 400°F. Spread oil on the bottom of a 15x10x1-inch baking pan; set pan aside. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. In a shallow bowl, combine coconut, bread crumbs, sugar, salt, garlic powder, black pepper and cayenne pepper. In another bowl, combine egg and rum. Dip shrimp into egg mixture; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Transfer shrimp to prepared pan. Bake about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve shrimp with rice and dipping sauce.
Quick Tip: Chile peppers contain volatile oils that can burn your skin and eyes. When working with chile peppers, wear hand protection.