Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon Caribbean jerk seasoning, 0.5 teaspoon garlic powder, and 0.25 teaspoon cayenne pepper, then set aside.

2. 2

   Pat dry 1 pound of large shrimp thoroughly with paper towels, then dredge each shrimp in the seasoned flour mixture, ensuring it is fully coated.

3. 3

   Heat 3 cups of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).

4. 4

   Carefully flash-fry the coated shrimp in batches for 1-2 minutes per side until golden brown and cooked through, then remove with a slotted spoon and place on a wire rack to drain excess oil.

5. 5

   In a small saucepan, combine 1 can (13.5 ounces) full-fat coconut milk, 1 ripe diced mango, 2 tablespoons brown sugar, and the juice of 2 limes, then bring to a simmer for 5 minutes until slightly thickened.

6. 6

   Toss the flash-fried shrimp gently with the mango-lime-coconut glaze until well coated.

7. 7

   Garnish the "Flash-Fried Coconut Shrimp" with 0.25 cup of chopped fresh cilantro before serving immediately.