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Coconut Shrimp with Caribbean Dipping Sauce

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Ingredients

For the Shrimp:

  • 1 pound extra-large or jumbo shrimp (21 to 25 count), peeled and deveined
  • 1 cup all- purpose flour
  • ½ teaspoon salt
  • 2 teaspoons Caribbean jerk seasoning
  • 2 eggs, beaten
  • 2 tablespoons water
  • 3 teaspoons granulated sugar
  • ¾ cup Japanese-style breadcrumbs (Panko)
  • 1 cup sweetened shredded coconut
  • 1 to quarts of oil for frying, coconut oil or vegetable oil
  • Garnish, freshly chopped parsley

For the Caribbean Dipping Sauce:

  • 1 cup Greek yogurt
  • 1 cup cream of coconut
  • ½ cup pineapple preserves
  • ¼ cup frozen coconut or flaked coconut
  • ½ cup finely chopped frozen mango
  • 2 teaspoons lime juice

Instructions

  1. Make the Caribbean Sauce: mix all the dipping sauce ingredients in a medium size bowl. Place in an airtight container in the refrigerator until ready to serve. Will keep up to 7 days.
  2. Make the shrimp: Whisk together the flour, salt and Caribbean jerk seasoning. In another bowl add water and sugar to the eggs. In a third bowl combine panko breadcrumbs and coconut.
  3. Dredge shrimp into flour mixture, then the egg mixture, next roll shrimp in the panko-coconut mixture. Place shrimp on a baking sheet lined with parchment paper. Repeat the process with the remaining shrimp.
  4. Place coated and breaded shrimp in the refrigerator for 15 to 20 minutes before frying. Chilling helps to keep the breading on while frying.
  5. While the shrimp is chilling, heat oil in a large Dutch oven. Pour oil to a depth of 2-inches; heat over medium heat until oil reaches 350 degrees F.
  6. Fry shrimp in small batches 5 to 6 at a time for 1 to 2 minutes on each side. Fry until shrimp is a golden brown. Drain on paper towels. Serve with Caribbean Dipping Sauce.