24 (about 1 1/2 pounds) large shrimp, peeled, deveined
DIRECTIONS
PLACE all Mango Dip ingredients except red onion into food processor; pulse until almost smooth, or crush ingredients with a potato masher. Mix in red onion, place mixture in a small serving bow; set aside.
MELT enough shortening to equal 2 inches in deep frying pan, or use a deep fryer half-filled with shortening; heat to 350°(365°for electric fryer).
COMBINE flour, corn starch and jerk seasoning in shallow bowl. 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.
HOLD each shrimp by the tail, coat with flour mixture, dip into 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 6 or 8 shrimp at a time, 1 to 2 minutes or until golden and crispy. Bring oil back to 350° (365° for electric fryer) before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with dip.
Note: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in a 375° oven.
Nutrition
Serving size
(1/6 of recipe)
Calories 400
Calories from Fat180g
Total Fat 20g
Saturated Fat 10g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 180mg
Sodium 970mg
Potassium 0mg
Total Carbohydrates 34g
Dietary Fiber 4g
Sugars 11g
Protein 23g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet