Missing the Caribbean ocean. What a great way to bring the tropics to your table. Coconut Shrimp – Crunchy, light and satisfying! Served with my own refreshing concoction of pineapple, mango, strawberry and honey Dijon with a hint of cilantro dipping sauce.
O-M-Goodness!

Step A. Tropic Dipping Sauce

• 1 Strawberry (Chopped)
• ¼ Cup Minced Pineapple
• ¼ Cup Minced Mango
• 2 Tbsp Finely Minced Cilantro
• 2 Tbsps Honey
• 1 Tbsp Honey Dijon
• 1 pinch of Salt
• 2 Tbsps of Corn Starch
• 4 Tbsps of Water

Direction:

1. Mix your fruits and cilantro together
2. Mix your honey, Dijon and Water together then add your water in a sauce pan or small pot.
3. Add your fruits and cilantro mixture
4. Place on oven and turn heat on high
5. Bring to a boil and take off heat once thicken
6. Refrigerate until ready to serve

Step B. Frying Coconut Shrimp

1.  Season:

• 16 Shrimp (size 31/40) Peeled and devien (About ½ pound)
• 1/4 tsp Salt
• 1 tsp Sugar

2. Mix Dry Ingredients:

• ½ Cup Coconut flakes (unsweetened)
• 1 Cup Panko Bread Crumbs
• In a shallow glassware mix together your dry ingredients and set aside.

3. Batter Ingredients:

• 1 Cup All Purpose Flour
• 1 Egg
• 1 Cup Water
• In a big bowl mix together your batter ingredients and let stand for 5 minutes.

Cooking Directions:

1. Batter all your shrimp first by dipping each in the batter mixture then in your dry ingredients and lay them on a big plate without having them touch each other.
2. Pour cooking oil to the 1/3 mark in a deep skillet
3. Heat oil to 350 degrees.
4. Fry your shrimp until golden brown and set on paper towel to drain excess oil.

Serve & enjoy!