Dinner tonight: crispy Caribbean shrimp

This shrimp dish makes a great appetizer, but it's even better as a main course. To round out the meal, add a small green salad, plain or flavoured rice and, if you're feeling especially Caribbean, a few slices of fried plantain.

Shrimp have an inherent sweetness that comes to the forefront when they are deep-fried. Add some sweetened coconut flakes to the batter and the crispy results are sublime.

Prep time 20 min

Cook time 5 min

Serves 4

• 125 ml (1/2 c) mayonnaise
• 50 ml (1/4 c) prepared mango chutney
• 1 ml (1/4 tsp) curry powder
• 250 ml (1 c) all-purpose flour
• 15 ml (1 tbsp) sugar
• 2 ml (1/2 tsp) salt
• 250 ml (1 c) milk
• 500 ml (2 c) sweetened coconut flakes
• 1.5 L (6 c) canola oil
• 24 peeled and deveined jumbo (16 to 20 per kg/lb) shrimp

1. Combine the mayonnaise, chutney and curry powder in a small bowl. Mix well and set aside.
2. Combine the flour, sugar and salt in a medium bowl. Whisk in the milk until smooth.
3. Pour the coconut into a shallow bowl.
4. In a large pot, heat the oil over medium heat to 182°C (360°F) on a deep-fry thermometer or until a cube of bread dropped in the oil takes about 40 seconds to brown.
5. Drop eight shrimp into the batter and turn to coat, then, working one at a time, dip each shrimp into the coconut to coat. Drop the shrimp into the oil and cook, turning frequently, until golden brown and cooked through, about two minutes. 
6. Remove the shrimp from the oil with a slotted spoon and transfer to a paper towel–lined baking sheet. Repeat with the remaining shrimp, returning the oil to 182°C (360°F) between each batch.
7. Serve immediately with the mayonnaise mixture.

If you're not a fan of mayonnaise, serve the shrimp with a creamy yogurt dressing or fresh fruit salsa. They're also great on their own, without any sauce or dip.

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