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INGREDIENTS:
24 Shrimp, 16-20 per lb, shelled and de-veined
1 Cup flour
2 Teaspoon dry jerk seasoning
1 Teaspoon sea salt
½ Teaspoon baking powder
1 Egg, beaten
1 Teaspoon hot sauce
¾ Cup coconut milk
Vegetable oil for frying
1 Cup unsweetened shredded coconut
8 oz Bottle Earth & Vine Provisions Caribbean Banana Caramel Culinary Sauce
PREPARATION:
Stir ½ cup of the flour, jerk seasoning, salt and baking powder together in a mixing bowl.
Make a well in the middle of flour mixture, pour in egg, coconut milk and hot sauce and stir to form a smooth batter.
It should have the consistency of pancake batter. If it’s too thick add more coconut milk.
Heat 2 to 3 inches of oil to 360 degrees in a deep fryer or frying pan.
Spread the coconut on a plate and the remaining ½ cup of flour on another plate. Set them near the hot oil area with batter.
Using tongs and working in batches, coat shrimp with flour, batter and then coconut, and gently lower into hot oil.
Cook turning once until golden brown all over, about 2 minutes and drain on paper towels.
Plate shrimp and drizzle with Earth & Vine Provisions Caribbean Banana Caramel Culinary Sauce .
Serve with Jasmine rice, sautéed bananas and grilled pineapple slices.
Serves 4
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