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Coconut Shrimp Poppers with Chili Mango Cream

May 31, 2011 by Nicole 10 Comments

Coconut Shrimp Poppers with Chili Mango Cream

This was a sponsored post for Philadelphia cream cheese that originally appeared on my review blog. All opinions are my own.

In honor of the Real Women of Philadelphia cooking video competition, I decided to test out a recipe by one of the finalists.  These Coconut Shrimp Poppers with Chili Mango Cream by finalist Carmell Childs sounded so good, I just had to give them a try.

What I really liked about these fried shrimp was that they weren’t overly sweet like a lot of the Coconut Shrimp you find at restaurants. The shrimp were a perfect balance of savory and sweet and I loved the combination of chili and mango in the creamy dipping sauce.

These were a huge hit with Phil—I’m glad I grabbed one right away, because once I turned my back they were gone. I had halved the recipe since there were only two of us, but next time I’ll be making a full batch for sure!

Nutrition

Calories

82 cal

Fat

7 g

Carbs

3 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Yields six servings

Coconut Shrimp Poppers with Chili Mango Cream

15 min

15 min

30 min

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Ingredients

6 ounces of whipped Philadelphia Cream Cheese or regular cream cheese (room temp.)

1 large sweet ripe mango

1 canned pineapple ring

3 – 4 tablespoons Sweet Thai Chili Sauce

2 cups of medium, raw deveined shrimp

1/3 cups of flour (season with salt and pepper)

2 large eggs

1 lemon, zested

1 cup of Panko bread crumbs

1 cup of sweetened flaked coconut

4 -5 cups vegetable oil for deep frying (enough for 2 in. deep oil)

Instructions

1. Peel and dice mango into chunks; combine with pineapple ring and puree in blender until smooth. In a medium bowl combine 4 oz. Philadelphia Cream Cheese and fruit puree. With a mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine and chill.

2. Rinse and pat dry shrimp. Pour flour in a deep bowl and season with 1/2 tsp salt and a few twist of ground pepper. In a separate deep bowl, combine 2 oz. Philadelphia Cream Cheese, eggs, and lemon zest; mix until incorporated. In a third deep bowl mix together Panko crumbs and coconut.

3. Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.

4. In a deep saucepan, heat 2 in. of oil to 350*. Fry shrimp, 4-5 at a time, for 1/2-1 minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango Cream. Enjoy!

Notes

Nicole's notes: I used regular, softened Philadelphia cream cheese, not the whipped kind. I used a mini food processor to puree the fruit and cream cheese for the dipping sauce. Make sure the cream cheese and eggs are at room temperature before mixing them together for the shrimp batter, or you’ll end up with lumps. I used my Fry Daddy for deep frying the shrimp (in batches of five) and it worked perfectly. Watch the shrimp carefully, they will turn from brown to burnt in a matter of seconds! Make sure you season the shrimp with salt when they come out of the oil – the extra salt really helps to balance out the sweetness of the coconut.

7.8.1.2
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Filed Under: Appetizers, Reviews, Sauces and Dressings

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Reader Interactions

Comments

  1. vanillasugarblog says

    May 31, 2011 at 2:47 pm

    well i would not stop after one, not with that sauce at least.
    Reply
  2. The H's says

    June 3, 2011 at 9:28 am

    These look great !
    Reply
  3. apaler1 says

    June 7, 2011 at 12:08 pm

    I'm new to your blog, but wow! Everything looks so amazing. Thanks for sharing. I
    Reply
  4. Suzanne LLanera says

    June 10, 2011 at 3:46 am

    Gosh, this looks so appetizing! And the mango!!! delicioso!!!!
    Reply
  5. Foodie and Fork says

    July 7, 2011 at 3:52 pm

    This recipe looks great! I can't wait to make it. I also just tweeted about it.
    Reply
  6. Jennifer says

    July 15, 2011 at 10:48 am

    Oh, these look so yummy!
    Reply
  7. Cynthia says

    September 16, 2011 at 3:44 pm

    I just tried this recipe and oh my!! so good. Thank you so much for your step by step recipe. The only con of making this recipe, is that you might finish everything by the time you are done.
    Reply
  8. Laura @ A Healthy Jalapeño says

    September 19, 2011 at 4:22 pm

    These look heavenly and OMG chili mango cream, wow that has to be good. Laura @ A Healthy Jalapeño
    Reply
  9. SBO says

    April 30, 2015 at 1:20 am

    This looks amazing, of course! And I love your creativity so keep doing what you’re doing. I like to eat a lot of shrimp.
    Reply
  10. ufabet says

    December 19, 2017 at 4:23 am

    Thank for sharing. Looks really yummy!
    Reply

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