Coconut Shrimp with Honey Mango Chile Sauce

W3Schools


Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/coconut-shrimp-honey-mango-chile-sauce)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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25 replies
  1. Matt K
    Matt K says:

    you can poss get a bit more flavour if you fry the garlic/ginger in a little butter initially for a few seconds, don't brown, then add rest of butter, honey etc.

    Reply

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