Coconut Shrimp with Strawberry Chutney

Coconut Shrimp with Strawberry Chutney

Coconut Shrimp with Strawberry Chutney


24 jumbo shrimp, peeled and deveined

2 cup flaked sweetened coconut

2 cup breadcrumbs

½ cup all-purpose flour

½ tsp salt

1½ tsp baking powder

3 large eggs, beaten

oil for frying


1 cup fresh strawberries, diced

1 Tbs lemon juice

2 Tbs raspberry vinegar

2 Tbs white sugar

¼ tsp cayenne pepper, plus more to taste


In a large bowl, combine the coconut and breadcrumbs. In a separate bowl, whisk together the flour, salt, and baking powder. In another separate bowl, lightly beat the eggs.

Coat the shrimp with the flour mixture and shake off the excess. Next, thoroughly coat the shrimp with the egg.Finally, coat the shrimp with the breadcrumbs. Place the shrimp on a baking sheet lined with parchment paper until ready to fry.

In a fryer or large pot, heat oil to 350 degrees F. Fry the shrimp in batches of 6 to prevent over crowding. Cook until golden brown, about 3 minutes. Drain cooked shrimp on a paper towel.

To make the chutney, place all of the ingredients in a small sauce pan. Bring to a light boil over medium heat.

Cook for 10 minutes, stirring occasionally. Reduce the heat to low and simmer for 10 minutes longer or until the chutney thickens, continue to stir occasionally.

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