Prepare the Shrimp: Pat the Shrimp dry with paper towels.
Make the Coconut Coating: In a shallow dish, combine all Coconut Coating ingredients.
Make the Egg Wash: In another shallow dish, whisk together the Eggs and Coconut Milk.
Coat the Shrimp: Dip each Shrimp in the Egg Wash, then dredge in the Coconut Coating, pressing to adhere.
Make the Dipping Sauce: In a food processor or blender, combine the Mango, Habanero Pepper, Lime Juice, Rice Vinegar, and Honey. Blend until smooth.
Fry the Shrimp: Heat Avocado Oil in a large skillet or deep fryer over medium-high heat (350°F/175°C). Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Drain and Serve: Remove the Shrimp from the skillet and place on a paper towel-lined plate to drain. Serve immediately with the Mango Habanero Dipping Sauce.
Ingredients
4
1 pound450 gJumbo Shrimp (16/20 count)-peeled and deveined
1 cup100 gUnsweetened Shredded Coconut
1/2 cup60 gMacadamia Nuts-finely chopped
1/4 cup30 gRice Flour
1 teaspoon5 mLCoconut Sugar
1/2 teaspoon2.5 mLSea Salt
22Large Eggs
2 tablespoons30 mLCoconut Milk
1/2 cup120 mLMango-diced
1 tablespoon15 mLHabanero Pepper-minced (remove seeds for less heat)
2 tablespoons30 mLLime Juice
1 tablespoon15 mLRice Vinegar
1 teaspoon5 mLHoney
Avocado OilAs needed-for frying
Equipment
3 Shallow Dishes
Large Skillet or Deep Fryer
Whisk
Paper Towels
Food Processor or Blender
Instructions
Prepare the Shrimp: Pat the Shrimp dry with paper towels.
Make the Coconut Coating: In a shallow dish, combine all Coconut Coating ingredients.
Make the Egg Wash: In another shallow dish, whisk together the Eggs and Coconut Milk.
Coat the Shrimp: Dip each Shrimp in the Egg Wash, then dredge in the Coconut Coating, pressing to adhere.
Make the Dipping Sauce: In a food processor or blender, combine the Mango, Habanero Pepper, Lime Juice, Rice Vinegar, and Honey. Blend until smooth.
Fry the Shrimp: Heat Avocado Oil in a large skillet or deep fryer over medium-high heat (350°F/175°C). Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Drain and Serve: Remove the Shrimp from the skillet and place on a paper towel-lined plate to drain. Serve immediately with the Mango Habanero Dipping Sauce.
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