Coconut Shrimp with Mango Chutney Sauce

, / 1342 0
Coconut Shrimp with Mango Chutney Sauce
Crispy and delicious coconut shrimp meets mango chutney this recipe gives some amazing flavors.
  • 1 cup all-purpose flour
  • 1 tbsp chili powder
  • 1 tsp salt
  • One 8 oz package sweetened, flaked coconut
  • One 16 oz package tempura batter
  • Water
  • 1 lb medium raw shrimp, peeled
  • Vegetable or canola oil
  • 1 ½ cups commercially prepared fruit chutney
  • ½ cup finely diced mango


  1. Mix together flour, chili powder, and salt in a medium bowl until well mixed. Put flaked coconut on a plate and set aside. Prepare tempura batter. Batter should have a similar consistency to that of pancake batter.
  2. Put oil into a medium saucepan and heat over medium heat. Put shrimp in flour until coated. Next, coat shrimp with tempura batter and roll in coconut flakes. Place 3 – 5 shrimp at a time in hot oil and cook for 1 – 2 minutes until cooked. Remove and drain on paper towels. 
  3. Blend fruit chutney with mango until mixed. Put chutney in small dipping bowl and set on serving tray.