SPRING

Coconut Popcorn Shrimp with Mango-Lime Salsa

Don’t be daunted by the long ingredients list—everything comes together in minutes.

Serves 4

Shrimp

¾ cup canola oil

½ cup all-purpose flour

1 cup plain seltzer or club soda

Salt and black pepper

¾ cup panko crumbs or bread crumbs

¾ cup shredded coconut (sweetened or unsweetened)

1 pound large shrimp, peeled and deveined

Salsa

1 ripe mango, peeled and diced

1 red pepper, diced

½ jalapeño pepper, seeded and diced

2 scallions, thinly sliced

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

2 tablespoons fresh cilantro, chopped

Salt and black pepper

For shrimp:

1. Warm oil in a large, heavy skillet with at least 2-inch-high sides. In a bowl, whisk flour, seltzer, salt and pepper. In a shallow bowl, combine panko and coconut.

2. Dredge shrimp in the flour mixture, then the panko mixture. Transfer to a wire rack to dry slightly. Fry shrimp in the oil in two batches, about 2 minutes per side, until cooked through. Drain on paper towels.

For salsa:

1. While the shrimp cooks, make the salsa. In a medium serving bowl, toss mangoes, red and jalapeño peppers, scallions, oil, lime juice and cilantro. Season with salt and pepper. Serve with shrimp.

TIP: Panko crumbs make for a crisper crust. Find them in the Asian food section of your supermarket.