Crunchy Coconut Shrimp With Mango Dip

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups mangoes, coarsely chopped
• 1 tablespoon lime juice
• 1/2 teaspoon scotch bonnet pepper, minced
• 2 teaspoons crisco canola oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 cup red onions or 1/2 cup green onion, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon jerk seasoning or 1 teaspoon cajun seasoning
• 1 cup unsweetened coconut milk
• 1 1/2 cups crushed unsweetened shredded wheat
• crisco all-vegetable shortening
• 3/4 cup shredded coconut
• 1 lb large shrimp, peeled with shell tail attached

Recipe

• 1 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.
• 2 for the shrimp: melt enough shortening to equal 2-inches in a deep frying pan, heat to 350°f.
• 3 in a shallow bowl, combine flour, cornstarch and jerk seasoning.
• 4 pour coconut milk into a second bowl.
• 5 in a third bowl, or shallow plate, combine the crushed shredded wheat and flaked coconut.
• 6 lay out cooling racks and place waxed paper underneath them to catch drippings.
• 7 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.
• 8 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.
• 9 as each batch finishes, drain shrimp on a paper towel, before transferring to a serving platter.
• 10 serve hot or warm.
• 11 tips: shrimp may be prepared in advance and frozen for up to 2 weeks. to serve, defrost slightly and recrisp in a 375f oven.