Crunchy Coconut Shrimp with Mango Dip
Prep Time: 20 min
Cook Time: 2 Min
Serves 6 Servings
Difficulty Easy
Ingredients
- MANGO DIP
- 2 C. fresh or frozen, thawed mango
- 1 Tbsp. lime juice
- 1/2 tsp. Scotch bonnet or other hot pepper
- 2 tsp. Crisco® Pure Canola Oil
- 1/4 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 C. red onion
- COCONUT SHRIMP
- 1/2 C. all-purpose flour
- 1/4 C. Clabber Girl® Corn Starch
- 1 tsp. Spice Islands® Jamaican Jerk Seasoning
- 1 C. unsweetened coconut milk
- 1 3/4 C. unsweetened shredded wheat
- Crisco® All-Vegetable Shortening
- 1/2 C. shredded coconut
- 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.
