Crunchy Coconut Shrimp With Mango Dip Recipe

Name: Crunchy Coconut Shrimp With Mango Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mangoes, coarsely chopped; 1 tablespoon lime juice; ½ teaspoon scotch bonnet pepper, minced; 2 teaspoons crisco canola oil; ¼ teaspoon salt; ½ teaspoon ground pepper; ½ cup red onions or ½ cup green onion, finely chopped; ½ cup all-purpose flour; ¼ cup cornstarch; 1 teaspoon jerk seasoning or 1 teaspoon cajun seasoning; 1 cup unsweetened coconut milk; 1 ½ cups crushed unsweetened shredded wheat; crisco all-vegetable shortening; ¾ cup shredded coconut; 1 lb large shrimp, peeled with shell tail attached

Servings: persons

2 cups mangoes, coarsely chopped
1 tablespoon lime juice
½ teaspoon scotch bonnet pepper, minced
2 teaspoons crisco canola oil
¼ teaspoon salt
½ teaspoon ground pepper
½ cup red onions or ½ cup green onion, finely chopped
½ cup all-purpose flour
¼ cup cornstarch
1 teaspoon jerk seasoning or 1 teaspoon cajun seasoning
1 cup unsweetened coconut milk
1 ½ cups crushed unsweetened shredded wheat
crisco all-vegetable shortening
¾ cup shredded coconut
1 lb large shrimp, peeled with shell tail attached

1
FOR THE DIP: Place all the ingredients, except red onion into a food processor and pulse until almost smooth.
2
Mix in red onion, place in a small serving bowl and set aside.
3
FOR THE SHRIMP: Melt enough shortening to equal 2-inches in a deep frying pan, Heat to 350F.
4
In a shallow bowl, combine flour, cornstarch and jerk seasoning.
5
Pour coconut milk into a second bowl.
6
In a third bowl, or shallow plate, combine the crushed shredded wheat and flaked coconut.
7
Lay out cooling racks and place waxed paper underneath them to catch drippings.
8
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.
9
Place shrimp on a rack and repeat process until all shrimp are coated.
10
Fry 8 or 10 shrimp at a time, for 1-2 minutes or until golden and crispy.
11
Bring oil back to 350F before frying next batch.
12
As each batch finishes, drain shrimp on a paper towel, before transferring to a serving platter.
13
Serve hot or warm.
14
TIPS: Shrimp may be prepared in advance and frozen for up to 2 weeks.
15
To serve, defrost slightly and recrisp in a 375F oven.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups mangoes, coarsely chopped, 1 tablespoon lime juice, ½ teaspoon scotch bonnet pepper, minced, 2 teaspoons crisco canola oil, and more.

Yes, Crunchy Coconut Shrimp With Mango Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crunchy Coconut Shrimp With Mango Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions