Cayman Coconut Shrimp
Mouthwatering, an incomparable taste...that's what your first bite of Cayman Coconut Shrimp will leave you saying.
Equipment
- Baking sheet
- skillet
- Deep frying thermometer
Ingredients
- 1 tbsp Coconut oil, for deep-frying
- 1 cup all-purpose flour
- 1 cup shredded coconut flakes
- 2 tsp sugar
- 1/2 tsp Jirie Caribbean All Purpose Seasoning
- 1/2 cup coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs
- 1 lb extra jumbo shrimp (16/20 count cleaned, deveined and butterflied )
Instructions
- Add coconut oil to a medium Dutch oven or large high-sided skillet.
- Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
- Set up a breading station using 2 shallow bowls or pie pans.
- In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper.
- In the second bowl, whisk together the coconut milk, Jirie All Purpose Seasoning, eggs and 3 tablespoons warm water.
- One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated.
- Transfer to a baking sheet.
- Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally.
- Remove to a plate or baking sheet lined with paper towels to drain.
- Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
- Serve the shrimp with the spicy mango sauce and garlic sweet potato wedges on the side.