Coconut Shrimp with Cilantro Mango Cream and Jasmine Rice and Beans
 
Prep time
Cook time
Total time
 
For a dramatic serving bowl, I suggest cracking a coconut with a hammer on a concrete surface and using it as a serving bowl for the sauce.
Recipe by:
Serves: 4
Ingredients
Cilantro Mango Cream
  • 1 cup fresh cilantro leaves, stems removed
  • ½ cup mango preserves
  • 1 tablespoon sugarcane vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 jalapeno pepper, seeds and membrane removed
  • 1 cup sour cream
  • 1 tablespoon kosher salt
Jasmine Rice and Beans
  • 2 cups jasmine rice, such as Supreme
  • 4 cups coconut water
  • 1 tablespoon kosher salt
  • 1 (12-ounce) can of black beans
  • ½ cup chopped cilantro leaves
Coconut Shrimp
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 large eggs
  • 1 tablespoon hot sauce
  • ⅓ cup ice-cold water
  • 2½ cups dry shredded unsweetened coconut
  • 2 cups peanut oil
  • 2 dozen jumbo Gulf shrimp, peeled with tail-on
Instructions
Cilantro Mango Cream
  1. In the container of a blender, place all ingredients and puree on high. Pour the contents into a serving bowl and cover. Refrigerate until you are ready to serve.
Jasmine Rice and Beans
  1. In a strainer over a mixing bowl, rinse the rice over cold water until the water runs clear and the residual starch is removed.
  2. In a pot with a tight fitting lid, add the coconut water and salt. Over medium-high heat, bring the water to a boil. Add the rice and lower the heat to a simmer and cover the pot.
  3. In a colander, empty the can of black beans. Run water over the beans to remove any of the canned liquid.
  4. Check to see if the rice is done, but do not stir the pot. Once it is cooked, remove from the burner and add the chopped cilantro leaves and the strained black beans. Stir together. Cover the pot and keep warm until serving.
Coconut Shrimp
  1. In a mixing bowl, combine the flour, salt, baking powder, and seasoning and mix well. In a separate mixing bowl, beat together the eggs, hot sauce, and water. Combine the wet and dry ingredients and stir together to form a batter.
  2. In a separate dish, add the shredded coconut.
  3. In a large skillet, add the oil making sure to have a depth of at least 1 inch. Heat the oil over medium heat until it reaches 375ºF.
  4. Holding the shrimp by the tail dip it into the batter and then quickly into the shredded coconut, coating it evenly. Place on a platter positioned next to the hot oil. Once you have battered one batch of shrimp add them to the hot oil. Cook the shrimp only until they are golden brown, approximately 5 minutes. Remove the shrimp with a slotted spoon to a wire rack with paper towels underneath. Continue frying the shrimp in batches.
  5. Serve the shrimp and rice on individual plates for a tropical dinner or present the shrimp on a large platter with the dipping sauce in the center for a party.
Notes
As you fry the shrimp in batches, be careful not to let the shredded coconut residue that falls off in the oil to blacken and burn. If you cook more than two batches, you may need to strain the oil. Buy coconut water (not coconut milk) in bottles or cans in most supermarkets or Asian markets. An option is to buy the fresh coconuts and pierce the eyes of the nut with an ice pick or screwdriver and drain the water.
Recipe by Acadiana Table at https://acadianatable.com/?p=8514