Crispy Coconut Shrimp

 
 

One time when I was visiting Jamaica I had the best coconut shrimp I’ve ever had in my life at this restaurant called Pier One, and I’ve missed it so much that I had to make a copycat recipe.I have to say it’s EXTREMELY close. The crispy crunchy golden skrimps along with the sweet tangy mango sauce is honestly the perfect combination of umami. This works as a great appetizer, but can also be served as an entree with some rice and peas, and a fresh salad

Tips: If you buy shrimp that is already peeled and deveined it will cut down the time it takes to prep them in half! But I have noticed that most peeled and deveined shrimp only come with the top vein removed so you will still need to remove the vein underneath.

Prep time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

  • 4 cups vegetable oil

  • 1 lb shrimp peeled and deveined with the tails left on

  • 1 can of full fat coconut milk

  • 1 cup of all purpose flour

  • 1 cup of panko bread crumbs 

  • 1 cup of shredded sweetened coconut 

  • 2 eggs + 1 tbsp water 

  • 2 tbsp kosher salt 

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • ½ tbsp ground black pepper

Mango Chutney:

  • 1 mango diced 

  • Juice from 1 lime 

  • 1 tbsp sugar

  • 1 tbsp white or rice wine vinegar

  • Pinch of salt

Directions

  1. Marinate shrimp in coconut milk for at least 30 minutes and up to overnight. 

  2. Prepare seasoned flour by mixing flour, seasonings, and 1 tsp salt in a shallow dish.

  3. Prepare coconut coating by mixing panko bread crumbs, shredded coconut, and 1 tsp salt in a separate shallow dish.

  4. Mix eggs and water in another shallow dish.

  5. Remove shrimp from fridge 10 minutes before frying.

  6. Pour vegetable oil into a medium saucepan and bring to 350 degrees 

  7. Test heat level by coating one shrimp in flour, then egg wash, then coconut mixture and fry on each side for about 2-3 minutes or until golden brown.

  8. Cook shrimp in batches about 4 or 5 at a time.

  9. While the shrimp are cooking make the mango chutney by combining all ingredients in a medium sized bowl and mashing with either a fork or masher (this step can be done in advance).

  10. Remove shrimp from oil and drain on a paper towel lined plate. Serve immediately.

AppetizersBeatrice walkerComment