Popcorn Shrimp with Mango Jalapeno dipping sauce 14


So, this week I’m posting several recipes and there is a commonality in this week’s recipes : FRYING.

Here’s the method to my madness; I wanted to make sweet potato fries using my deep fryer last week to attempt to get a crispier fry than I get in a pan. My deep fryer takes over 100 oz of oil – meaning that I filled it with 108 oz or $50.00 worth of organic coconut oil! I wanted to squeeze every last penny out of that oil~ lol.

I started with 2 lbs of wild caught shrimp

I heated my coconut oil at the highest temp (375 degrees)

Then, I made my coating:

1/3 of a 1 lb. package of tapioca starch

4 TBS of coconut flour

1/2 cup of shredded coconut

1- 1  1/2  TBS of garlic powder

a pinch or two of sea salt

I put it in a glass container with a lid and shook to incorporate. Then I added my 2 lbs of shrimp and tossed to coat. It took 4 “loads” in the frier. I coated the bottom of the fry basket in a single layer.

Take a look at them after a minute or two, shake and let cook until golden brown.

These were gorgeous and delicious!

As a matter of fact, they were so good, and the kids ate so many… I made two more pounds with the left over breading and already hot oil! (It pays to keep extra wild caught shrimp in the freezer – just defrost in a little water, they are always ready for a quick meal with little prep time!)

It just so happens that mangos were on sale at the farmers market Monday, for 6.50 a case. Mangos never go to waste in our house, but when they are fresh, firm and sweet I like to use them before the kids devour them. By this morning we were down to only 3 of the 12 mangos left. I needed to use them for my shrimp!!!

I peeled and sliced 2 whole large fresh mangos and added them to my Ninja (Insert blender/food processor here). To that I added:

2 whole garlic cloves

1 large jalapeno diced and cored

pinch of sea salt

blend on high (on the Ninja, I use the 3rd speed: CRUSH)

while it blends drizzle some high quality EVOO (like this one from Kasandrinos International)  I’m guessing that I used only about 1 – 2 TBS, to get desired consistency. If you prefer a chutney/salsa to a liquid, use a lower processor speed and less EVOO.

 

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About Leanna Cappucci

I am a woman, a mother, a wife, an entrepreneur and I have worn a hundred different hats in my lifetime. I've recreated myself when I've needed to, I've gleaned from the experiences I've been lucky enough to have - both positive and negative, and they have impacted the person that I am today. Like you, I've succeeded and failed and I will continue to do so, because failure is simply the precursor to success! As a coach, as a blogger and as a friend; I am just who I am. I will ramble, I will be honest, I will be emotionally invested and I will say it like it is. I am not a sugar coater, I value honesty. I am not afraid to disagree or have conflict, as those are both healthy and vital to individual growth. I enjoy teaching, learning, discussing and collaborating. As a mother, there is nothing more important to me that the responsibility I have been given to shape the lives of my children, to empower them, to protect them and to help them learn to be strong and independent adults some day.


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