Crunchy Coconut Shrimp With Mango Dip

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Total Time
10mins
Prep 0 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  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. FOR THE SHRIMP: Melt enough shortening to equal 2-inches in a deep frying pan, Heat to 350°F.
  3. In a shallow bowl, combine flour, cornstarch and jerk seasoning.
  4. Pour coconut milk into a second bowl.
  5. In a third bowl, or shallow plate, combine the crushed shredded wheat and flaked coconut.
  6. Lay out cooling racks and place waxed paper underneath them to catch drippings.
  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. 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. As each batch finishes, drain shrimp on a paper towel, before transferring to a serving platter.
  10. Serve hot or warm.
  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.