24 large shrimp, about 2 lbs.
1/2 cup all purpose flour
1/4 cup of pineapple juice
1/4 cup of milk
1.5 tsp salt
1/2 tsp baking powder
1/4 tsp cayenne
3.5 cups of vegetable oil
3.5 cups of organic unsweetened shredded coconut
Purple Chef™ Mango
and dry the shrimp.
Combine rest of ingredients in a blender.
Transfer to a bowl and add the shrimp, a few at a time.
to oil to 350 on a deep fat thermometer. Remove shrimp from
batter, drip off excess batter. Dip in coconut and coat fully.
Drop into boiling oil a few at a time. Turn, cook until golden
brown, about two minutes. Remove to paper towels and drain.
Serve hot with Purple
Chef™ Mango Chutney as a dip.