Arteflame-Grilled Coconut Shrimp with Spicy Mango Dipping Sauce

Take your coconut shrimp to the next level by cooking them on the Arteflame grill. The high, even heat of the Arteflame gives the shrimp a perfect, golden-brown crust while keeping them juicy inside. Paired with a spicy mango dipping sauce, this dish is a tropical delight that’s sure to impress.

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined, tails on
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup shredded sweetened coconut
• 1/4 cup cornstarch
• 4 tbsp butter (for grilling)

For the Spicy Mango Dipping Sauce:

• 1 ripe mango, peeled and diced
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha or hot sauce (adjust to taste)
• Salt and pepper to taste

Instructions

1. Prepare the Arteflame Grill

Fire up your Arteflame grill, allowing the flat cooktop to heat evenly. The outer flat surface should be at a medium temperature, ideal for cooking shrimp to a perfect golden brown without burning the coating.

2. Make the Dipping Sauce

In a blender or food processor, combine the diced mango, mayonnaise, honey, lime juice, and sriracha. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate the sauce until ready to serve.

3. Bread the Shrimp

Pat the shrimp dry with paper towels. Set up a breading station with three shallow dishes. In the first dish, mix the flour, salt, black pepper, and smoked paprika. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs, shredded coconut, and cornstarch.

Dredge each shrimp in the flour mixture, shake off any excess, then dip it into the beaten eggs, and finally coat it with the coconut-panko mixture. Press the coating onto the shrimp to ensure it adheres well.

4. Grill the Shrimp

Place a few tablespoons of butter on the flat cooktop of the Arteflame grill. Once the butter is melted and sizzling, arrange the breaded shrimp on the cooktop. Cook for about 2-3 minutes per side, until the shrimp are golden brown and crispy. The even heat from the grill will give them a perfect crust while keeping them tender inside.

5. Serve

Transfer the grilled coconut shrimp to a serving platter and garnish with lime wedges and fresh cilantro. Serve immediately with the spicy mango dipping sauce on the side.

Tips

• Even Cooking: Monitor the shrimp closely to prevent burning; adjust their position on the cooktop to maintain an even, golden-brown color.
• Butter Substitute: If you prefer, use clarified butter (ghee) for grilling, which has a higher smoke point.
• Extra Crispy Shrimp: Double-dip the shrimp in the egg and coconut-panko mixture for a thicker, crunchier crust.

Conclusion

Cooking coconut shrimp on the Arteflame grill gives them a beautifully crispy exterior with a juicy interior. Paired with a spicy mango dipping sauce, this dish brings a taste of the tropics to your outdoor cooking experience. Perfect for entertaining or as a special treat for yourself!

Variations

1. Chili-Lime Coconut Shrimp: Add chili powder and lime zest to the flour mixture for a zesty twist.
2. Tropical Pineapple Shrimp: Replace the mango with pineapple in the dipping sauce for a sweeter flavor.
3. Coconut-Almond Shrimp: Add finely chopped almonds to the breadcrumb mixture for added texture.
4. Coconut Shrimp Skewers: Thread the shrimp onto skewers before grilling for easy flipping and serving.
5. Coconut Shrimp Tacos: Serve the grilled shrimp in soft tortillas with avocado, shredded cabbage, and a drizzle of the mango sauce.

Pairings

• Side: Serve with grilled asparagus or a fresh tropical fruit salad.
• Drink: A chilled glass of sauvignon blanc or a coconut mojito complements the dish perfectly.
• Dessert: Finish with grilled pineapple slices or coconut sorbet.