Coconut Shrimp with Mango Chutney

Name: Coconut Shrimp with Mango Chutney
Yield: Serves 6 to 8
Ingredients: 6 ounces (¾ cup), frozen mango, thawed; ¼ cup, peach preserves; 2 tablespoons, lime juice; , Salt and pepper; 2 teaspoons, minced fresh cilantro; 2 teaspoons, minced shallot; 2 teaspoons minced, jalapeño chile; 1⅓ cups, all-purpose flour; 2 cups, sweetened shredded coconut; 1 cup, panko bread crumbs; 2 teaspoons, grated lime zest; , Salt and pepper; 1½ teaspoons, baking powder; ¼ teaspoon, cayenne pepper; ½ cup mild, lager, such as Budweiser; ¼ cup canned, coconut milk; 1 , large egg; 1½ pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined; 3 quarts peanut or, vegetable oil

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Making this bar food favorite at home is easy with our simple and flavorful recipe.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES6 to 8

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

To maximize coconut flavor in the shrimp, we added sweet shredded coconut to the panko coating and used creamy coconut milk as a binder to help it stick. Frying the shrimp in three small batches helped these quick-cooking morsels cook throu...

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