Crunchy Coconut Shrimp with Mango Dip
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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.

Prep Time: |
Cook Time: |
Makes: About 35 pieces

Ingredients

  • Dip

  • 2 cups 500 mL coarsely chopped fresh mango
  • 1 tbsp 15 mL lime juice
  • 1/2 tbsp 7.5 mL Scotch Bonnet pepper, minced
  • 2 tsp 10 mL Crisco® Canola Oil 
  • 1/4 tsp 1 mL salt
  • 1/2 tsp 2 mL ground pepper
  • 1/2 cup 125 mL finely chopped red or green onion
  • Shrimp

  • 1/2 cup 125 mL Robin Hood® Original All Purpose Flour 
  • 1/4 cup 50 mL cornstarch
  • 1 tsp 5 mL jerk or Cajun seasoning
  • 1 cup 250 mL unsweetened coconut milk
  • 1 1/2 cups 375 mL crushed unsweetened shredded wheat
  • Crisco All-Vegetable Shortening
  • 3/4 cup 175 mL shredded coconut
  • 1 lb 500 g large shrimp, peeled with shell tail attached

Preparation

  1. Dip: Place all ingredients except red onion into a food processor and pulse until almost smooth, or crush ingredients with a potato masher. Mix in red onion, place mixture in a small serving bowl and set aside.
  2. Shrimp: Melt enough shortening to equal 2" (5 cm) in a deep frying pan, or use an electric deep fryer half-filled with shortening; heat to 350°F (175°C) if using a deep frying pan, or 365°F (180°C) for electric fryer. 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 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, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350°F (175°C) for frying pan or 365°F (180°C) for electric fryer before frying next batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
  3. Serve hot or warm with dip.
  4. Tip:

  5. Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in a 375°F (190°C) oven. 

Tips

  • Note: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in a 375°F (190°C) oven.