Recipe by Chef mariajane
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.
FOR THE DIP
- 2 cups mangoes, coarsely chopped
- 1 tablespoon lime juice
- 1⁄2 teaspoon scotch bonnet pepper, minced
- 2 teaspoons crisco canola oil
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1⁄2 cup red onions or 1⁄2 cup green onion, finely chopped
FOR THE SHRIMP
- 1⁄2 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1 teaspoon jerk seasoning or 1 teaspoon cajun seasoning
- 1 cup unsweetened coconut milk
- 1 1⁄2 cups crushed unsweetened shredded wheat
- crisco all-vegetable shortening
- 3⁄4 cup shredded coconut
- 1 lb large shrimp, peeled with shell tail attached
Directions See How It's Made
- 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.
- FOR THE SHRIMP: Melt enough shortening to equal 2-inches in a deep frying pan, Heat to 350°F.
- In a shallow bowl, combine flour, cornstarch and jerk seasoning.
- Pour coconut milk into a second bowl.
- In a third bowl, or shallow plate, combine the crushed shredded wheat and flaked coconut.
- Lay out cooling racks and place waxed paper underneath them to catch drippings.
- 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.
- 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.
- As each batch finishes, drain shrimp on a paper towel, before transferring to a serving platter.
- Serve hot or warm.
- TIPS: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and recrisp in a 375F oven.