Jamaican Coconut Shrimp with Mango Pepper Sauce

Introduction

The contrast here is the point: crisp coconut-coated shrimp against a smooth mango sauce sharpened with lime and chilli. It is festive, but still practical for a weeknight table.

Ingredients

• 500 g large shrimp, peeled
• 60 g plain flour
• 2 eggs, beaten
• 90 g desiccated coconut
• 60 g panko breadcrumbs
• 2 tablespoons neutral oil
• 1 ripe mango, diced
• 1 small Scotch bonnet or red chilli, seeded if desired
• 2 tablespoons lime juice
• 1 tablespoon honey
• 2 spring onions, finely sliced
• Fine sea salt

Instructions

1. Season the shrimp lightly. Coat them in flour, then egg, then the coconut and panko mixture.
2. Blend the mango with chilli, lime juice, honey, and a pinch of salt until smooth. Adjust the heat and acidity to taste.
3. Heat the oil in a wide pan and fry the shrimp in batches until golden and crisp on both sides.
4. Serve immediately with the mango pepper sauce and spring onions scattered over the top.

Tips

• Keep the shrimp in a single layer so the coating stays crisp.
• If you prefer, bake or air-fry them with a light brush of oil.
• A cucumber salad alongside will keep the plate balanced.