Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crunchy Coconut Shrimp With Mango Dip Recipe
    Lost? Site Map

    Crunchy Coconut Shrimp With Mango Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    Chef mariajane's Note:

    Fresh mango mixed with lime juice and a touch of Scotch Bonnet pepper is a perfect complement to jerk-seasoned shrimp coated in shredded coconut and fried to a golden crisp. For convenience, shrimp can be prepared ahead and frozen.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    shrimp

    Units: US | Metric

    FOR THE DIP

    FOR THE SHRIMP

    Directions:

    1. 1
      FOR THE DIP: Place all the ingredients, except red onion into a food processor and pulse until almost smooth. Mix in red onion, place in a small serving bowl and set aside.
    2. 2
      FOR THE SHRIMP: Melt enough shortening to equal 2-inches in a deep frying pan, Heat to 350°F.
    3. 3
      In a shallow bowl, combine flour, cornstarch and jerk seasoning.
    4. 4
      Pour coconut milk into a second bowl.
    5. 5
      In a third bowl, or shallow plate, combine the crushed shredded wheat and flaked coconut.
    6. 6
      Lay out cooling racks and place waxed paper underneath them to catch drippings.
    7. 7
      Working in assembly-line fashion, hold each shrimp by the tail, coat with the flour mixture dip in the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
    8. 8
      Fry 8 or 10 shrimp at a time, for 1-2 minutes or until golden and crispy. Bring oil back to 350F before frying next batch.
    9. 9
      As each batch finishes, drain shrimp on a paper towel, before transferring to a serving platter.
    10. 10
      Serve hot or warm.
    11. 11
      TIPS: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and recrisp in a 375F oven.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Crunchy Coconut Shrimp With Mango Dip

    Serving Size: 1 (1536 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 80.5
     
    Calories from Fat 24
    30%
    Total Fat 2.7 g
    4%
    Saturated Fat 1.9 g
    9%
    Cholesterol 19.7 mg
    6%
    Sodium 42.4 mg
    1%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.4 g
    9%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    seasoning

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes