Coconut Shrimp with Mango-Lime Sauce

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From US Virgin Islands 2013 Calendar with recipes by Angela Spenceley, author of A Taste of the Caribbean

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  • 4

Ingredients

  • Sauce:
  • Oil for frying
  • Oil for frying
  • Oil for frying
  • 1 1 1 cup coconut milk
  • 1 1 1 cup coconut milk
  • 1 1 1 cup coconut milk
  • 1 1 1 egg, beaten
  • 1 1 1 egg, beaten
  • 1 1 1 egg, beaten
  • 1 1 1 Tbsp fresh grated ginger
  • 1 1 1 Tbsp fresh grated ginger
  • 1 1 1 Tbsp fresh grated ginger
  • 1 1 1 cup all-purpose flour
  • 1 1 1 cup all-purpose flour
  • 1 1 1 cup all-purpose flour
  • 1/2 1/2 1/2 tsp cayenne pepper or habanero hot pepper sauce
  • 1/2 1/2 1/2 tsp cayenne pepper or habanero hot pepper sauce
  • 1/2 1/2 1/2 tsp cayenne pepper or habanero hot pepper sauce
  • Pinch Pinch of nutmeg
  • Pinch Pinch of nutmeg
  • Pinch Pinch of nutmeg
  • 1 1 1 cup unsweetened shredded coconut
  • 1 1 1 cup unsweetened shredded coconut
  • 1 1 1 cup unsweetened shredded coconut
  • 16-20 16-20 16-20 large shrimp, peeled and deveined
  • 16-20 16-20 16-20 large shrimp, peeled and deveined
  • 16-20 16-20 16-20 large shrimp, peeled and deveined
  • Sauce:
  • Sauce:
  • 1 1/2 1 1/2 1/2 cup mango chutney*
  • 1 1/2 1 1/2 1/2 cup mango chutney*
  • 1 1/2 1 1/2 1/2 cup mango chutney*
  • 2 2 2 limes, zest removed and juiced
  • 2 2 2 limes, zest removed and juiced
  • 2 2 2 limes, zest removed and juiced
  • 1 1 1 Tbsp fresh chopped cilantro
  • 1 1 1 Tbsp fresh chopped cilantro
  • 1 1 1 Tbsp fresh chopped cilantro
  • 1 preserves with 1 tsp curry powder mixed in may be substituted for mango-chutney
  • 1 preserves with 1 tsp curry powder mixed in may be substituted for mango-chutney
  • 1 preserves with 1 tsp curry powder mixed in may be substituted for mango-chutney

Preparation

Step 1

Heat oil to 325 in large frying pan (high sides). In large dish, whisk together coconut milk, egg, ginger, flour, cayenne, and nutmeg forming smooth batter. In another dish, place coconut. Dip shrimp in batter, then roll in coconut. Add to frying pan (take care with hot oil splatters) 3 or 4 at a time. Do not overcrowd pan. Fry until golden. Drain on white paper towels.

Sauce: Combine mango chutney, lime zest and juice along with chopped cilantro in small bowl. Serve at once with shrimp.

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