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Crispy Shrimp Skewers with Mango Dip

A delightful appetizer with crispy shrimp skewers served alongside a creamy mango dip, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Seafood, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shrimp Skewers
  • 500 g shrimp, peeled and deveined Use medium to large shrimp for even cooking.
  • 1 cup bread crumbs (pane rallado) You can spice up the bread crumbs with herbs or seasoning.
  • 2 pcs eggs Whisked for breading.
  • Oil for frying canola or vegetable oil Heat oil until shimmering but not smoking.
For the Mango Dip
  • 1 ripe mango, diced Should be perfectly ripe for best flavor.
  • ½ cup yogurt Plain yogurt is recommended.
  • 1 tbsp Juice of 1 lemon Freshly squeezed for the best taste.
  • Salt to taste Salt Adjust according to preference.
  • Pepper to taste Pepper Adjust according to preference.

Method
 

Preparation
  1. Start by rinsing the shrimp under cold water and patting them dry with paper towels.
  2. In one bowl, crack and whisk the eggs. In another bowl, place the bread crumbs.
  3. Dip each shrimp into the egg, allowing the excess to drip off, then coat it in the bread crumbs.
Cooking
  1. In a large frying pan, heat about an inch of oil over medium to high heat.
  2. Carefully place the breaded shrimp in the hot oil, making sure not to overcrowd the pan.
  3. Fry them for about 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Preparing the Dip
  1. In a bowl, mix the diced mango, yogurt, lemon juice, salt, and pepper.
  2. Blend until you reach a smooth consistency and adjust seasoning if necessary.
Serving
  1. Arrange the crispy shrimp skewers on a platter and serve them hot with the mango dip on the side.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days or freeze after cooling completely. To reheat, place them in an oven preheated to 375°F (190°C) for about 10 minutes.