Coconut Shrimp

Crispy, juicy, and flavorful coconut shrimp for a great appetizer. Coconut flavor is present inside and out. A little sweet heat was added to make this dish even more interesting.

📝 Ingredients

• 10-12 jumbo Shrimp
• 2 whole Egg Whites
• 1 cup Water
• 1 cup Coconut Cream
• 1 tsp Hot Sauce
• 1 cup All-purpose flour
• 1/2 cup Potato Starch
• 2 cups Coconut Flakes
• 1 tsp Allspice
• 1 tsp Paprika
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 tsp Sugar
• 1 1/2 cups Mango Nectar (Peach can be substituted)
• 1 small Red Onion
• 4 cloves Garlic
• 1 whole Scotch Bonnet Pepper (substitute habanero)
• 1/4 cup lightly packed Cilantro

👨‍🍳 Instructions

1. 1--- Make the Egg Wash ---
2. 2Mix hot sauce, egg whites, coconut cream, and water in a mixing bowl. Set aside.
3. 3--- Make the Dredge ---
4. 4Mix the flour, starch, coconut flakes, and spice mix in a separate mixing bowl.
5. 5--- Prepare the Shrimp ---
6. 6Pre-heat your fryer to 325 degrees.
7. 7Wash and then dry the shrimp.
8. 8Remove the veins from both sides of the shrimp. I use a sharp paring knife and cut incisions on both sides to remove the veins either by hand or using sharp end of the knife.
9. 9Dip shrimp in the egg wash and dredge the shrimp in the flour mixture. Fry the shrimp 3-4 minutes. Remove to a wire rack for cooling.
10. 10--- Make the Dipping Sauce ---
11. 11Puree all the ingredients together in a blender. Place the puree in a saucepan and cook on low heat for 15 minutes. The sauce will reduce and thicken. Set aside.