Millennial Grocery Guide
Coconut Shrimp with Mango Dipping Sauce
How this guide works: Ingredients are broken down into approximate location in the grocery store, by order that you'd usually purchase them (shrimp first, over to the dry goods aisles, finishing up in dairy). There is also a cost of ingredients scale ranging from $ (very cheap) to $$$$ (extremely expensive - I'm not sure any of my recipes even have an ingredient like this yet).
About Millennial Staples:
These are items you should always keep stocked in your fridge, freezer, or pantry. It will make throwing together a quick dinner easy and simplify grocery shopping. It allows you to purchase food on sale, and all these items are extremely unlikely to go bad before you use them!
For this recipe, ALL of the ingredients are Millennial Staples in my life. That means this is a recipe I've always got in my back pocket for an impromptu night at home. Using frozen mango, keeping protein like shrimp readily accessible in the freezer, and knowing what will be useful to have stocked in your pantry make pulling this off one night after work a breeze!
- 4-5 jumbo shrimp, frozen & raw $$ Millennial Freezer Staple I buy shell-on, partially-deveined, frozen, raw shrimp. The majority of shrimp sold in U.S. supermarkets has already been frozen (like most seafood purchases for budget-conscious shoppers, it makes more sense to buy frozen seafood). Therefore, it's best to buy frozen shrimp from the store and handle the defrosting yourself - this leads to the best price, quality, and food-safety practices. I used to buy pre-cooked frozen shrimp but since switching to raw shrimp I can definitely confirm that raw shrimp leads to much better taste and texture when defrosted and cooked. While it's easier to cook with jumbo shrimp (it will say 16-25 count on the bag, referring to the number of shrimp per pound) just because it minimizes the number of shrimp you need to bread and coat with coconut, you can do this recipe with any sized shrimp! Pre-shelled shrimp are more expensive and mangled by the process, and just aren't as tasty. My shrimp are partially deveined, so I do spend the 3 minutes or so peeling & deveining the insides of the shrimp before cooking. If you really want to do your research, check out Everything You Need to Now to Buy Better Shrimp.
- 2 cups sweetened shredded coconut $ Millennial Pantry Staple Usually found in the baked goods section, I generally keep this on hand for this recipe (nothing like not having to pay restaurant prices for a restaurant quality meal!) and to add to my oatmeal in the mornings. Shredded coconut also adds some pizazz to boxed brownies or cupcakes if you sprinkle over the top.
- 1/4 cup + 2 tablespoons canola or vegetable oil $ Millennial Pantry Staple Substitute: coconut oil. I used coconut oil in my recipe because I had some on hand, which was fun to complement the shredded coconut flavor, but any neutral oil will do!
- 2 tablespoons mayonnaise $ Millennial Pantry Staple You never know when you're going to need some mayo. If you don't want to make the mayo + mango sauce, you can just buy some type of sweet + sour or sweet chili sauce at the store.
- 1 tablespoon curry powder $ Millennial Pantry Staple [Optional] I love that the curry powder mixes in with the flour to add a subtle kick of flavor to the shrimp. It pairs really nicely with the refreshing mango dipping sauce, too! I use curry powder to make curry chicken salad and a chickpea chicken curry. It's worth it to have a small jar on hand in my spice cabinet.
- 1/2 cup flour $ Millennial Pantry Staple Substitute: gluten-free flour (like coconut flour) or cornmeal.
- 1/4 cup frozen mango $ Millennial Freezer Staple Substitute: fresh mango. I keep a bag of frozen mangoes in my freezer for easy smoothies (yogurt + banana + low-sugar OJ), so I love that the sauce just needs a bit of mayo added and some salt and pepper to come together.
*See note next to mayo about buying a sauce instead!
- 1 egg $ Millennial Fridge Staple Any egg will do. It's beaten & used to help make the coconut stick to the shrimp. I buy eggs in 1.5 dozen cartons (I love egg salad), and I've always found it helpful. Plenty of recipes require just one egg, so it's nice to always have them on hand!