Everybody loves coconut shrimp, but we've gone and put a little twist on the original fried version by substituting it for a healthier, stir fried interpretation that comes jam packed full of huge, bold flavors!
Mango and coconut naturally go really well with shrimp and the addition of gochujang helps amp up the heat while also providing a rich depth to the dish. Gochujang is a really popular Korkean chili paste that's pretty readily avaiilable. Our Mother-in-Law's Gochujang works perfectly in this recipe and is available at both Coastal Seafoods locations.
Spicy Mango Coconut Shrimp
1LB 16/20 Shell off (or on) shrimp
2 bunches of scallions, cut into 2" pieces
1 tablespoon fresh grated ginger
3oz dried coconut flake
1/2 cup mango juice
1/2 cup coconut milk
2 tablespoons Gochujang (Koarean chili paste)
Juice of half a lime + lime wedges for garnish
2 tablespoons vegetable oil
Chopped cilantro for garish
Salt (or soy sauce)
Add mango juice, coconut milk, ginger,and gochujang to a small sauce pot and bring to a simmer. Whisky to combine and simmer for approximately 10-15 minutes or until sauce starts to reduce and thicken. Season with salt or soy sauce to taste.
Add coconut to a pre-heated skillet over medium high. Add the coconut to the dry pan and toast until golden brown, stirring frequently so as to not burn the coconut. Approximately 3-5 minutes.
Pre-heat a large skillet over medium-high heat. Add vegetable oil, shrimp and scallions and saute until the shrimp are almost completely cooked through, approximately 2-3 minutes.
Add the sauce and stir fry for approximately 1-2 minutes or until the sauce has thickned to your desired consistancy. Season with fresh lime juice.
Serve with jasmine rice and garnish with toasted coconut, cilantro, and lime wedges.