Crunchy Coconut Shrimp With Mango Dip
- Ready In:
- 10mins
- Ingredients:
- 15
- Yields:
-
35 shrimp
ingredients
-
FOR THE DIP
- 473.18 ml mangoes, coarsely chopped
- 14.79 ml lime juice
- 2.46 ml scotch bonnet pepper, minced
- 9.85 ml crisco canola oil
- 1.23 ml salt
- 2.46 ml ground pepper
- 118.29 ml red onions or 118.29 ml green onion, finely chopped
-
FOR THE SHRIMP
- 118.29 ml all-purpose flour
- 59.14 ml cornstarch
- 4.92 ml jerk seasoning or 4.92 ml cajun seasoning
- 236.59 ml unsweetened coconut milk
- 354.88 ml crushed unsweetened shredded wheat
- crisco all-vegetable shortening
- 177.44 ml shredded coconut
- 453.59 g large shrimp, peeled with shell tail attached
directions
- 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.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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