Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice
Last Saturday on Foodnetwork’s “The Kitchen” they did a show titled “Winter Escape” where they made food from the Caribbean. You know lots of coconut and Pineapple flavored stuff. They brought in Caribbean chef named Julius Jackson
who made some of his coconut fried shrimp with the mango dipping sauce. It just looked and sounded really good to me so I gave it try. Sunny did a marinated skewered pork with a side of coconut pineapple baked rice. So I made that too.
I was an admitted shrimp hater when I heard them described as the roaches of the sea but I came back around and now will have them on occasion. One of the best things about them is how fast and easy they are to cook. You can whip up a batch in no time.
This turned out well. My only complaint was my crust didn’t stick as well as I wanted. I didn’t have enough oil to submerge the shrimp so it’s really my fault because I had to jack with them while cooking to make sure they fried evenly. So I likely did most of the damage but the crust that did stick was delicious with that pop of sweet and chewy coconut shreds in the batter. I thought the sauce was good but a little too tangy and could have used a little more sugar and more heat. As for the rice it turned out great with this mellow coconut back not with a punch of sweet from the pineapple. Also this was the first time I baked rice outside of a casserole and it turned out nice and fluffy. I hope you enjoy it.
6-10 Shrimp per person (peeled, deveined, butterflied, tail in tact)
Peanut or Vegetable Oil to cover 5 shrimp at a time.
1/2 cup of coconut milk
1/4 cup of Sriracha
pinch of Cayenne
2 tsp of Paprika
1 cup of flour
1/4 cup + of sweetened shredded coconut
1 tbs of corn starch
1 tbs of white sugar
1 tbs of paprika
1 tsp of cayenne
1 mango skinned and diced
2 limes juiced
1 tbs of sugar
1/4 cup of Sriracha (less if you want)
1 cup of Jasmine Rice
2 tbs of Butter
1/2 cup of coconut milk
1 cup of water
1/2 cup of canned diced pineapple
pinch of cumin
2 pinches of Paprika
Pinch of Kosher Salt and Pepper
1. The rice takes the longest so I started with it by preheating my oven to 350 degrees. In a sauce pan heat up the coconut milk, butter, water and spices until they simmer. Rinse your rice until it becomes clear. Pour the rice into your simmering liquid and then pour that mixture into a 8 x 8 baking dish. Add the pineapple and spread everything until its even. Cover tightly with foil and cook in the over for about 30 minutes. Don’t peak until 25 minutes passes.
2. For the shrimp.. heat your oil in a pot that will contain/fry about 5 shrimp a time without touching. You want your oil to heat to 350-375. Your shrimp are likely going to be cold so take that into account. I mixed my wet batter ingredients in one pie dish and the dry batter ingredients in another pie dish.
As I shelled, deveined and butterflied my shrimp, I placed them into my wet batter mixture as if it were a sort of marinade. If you haven’t deveined shrimp I will try to describe it but you could also probably find a video on youtube. I grip the tail and remove the shell keeping the last part of the shell in tact near the tail’s end. Carefully with a sharp and small knife make strokes right in the middle of the curled side of the shrimp. You will see the vein and simply grab it and pull it out and should remove in one piece. Small stroke your knife until the large part of the shrimp lays flat on that big end. The reason for this is it not only looks cool but it gives you more surface area so you have more crust.
3. Once your oil is hot, take five shrimp at a time and remove them from the wet batter and put them into the dry batter until fully coated. Carefully lay them into the oil and cook for about 3-5 minutes when the crust is nicely browned. Remove them and place them on a wire wrack to drain. Work in batches until done.
4. For the sauce I put everything in a blender and blended until smooth.
Fluff your rice and plate everything up. Enjoy.