Crunchy Coconut Shrimp With Mango Dip

"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."
 
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Ready In:
10mins
Ingredients:
15
Yields:
35 shrimp
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ingredients

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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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RECIPE SUBMITTED BY

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!! <br> <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. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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