Ginger and Coconut Crusted Jumbo Shrimp

Get this all-star, easy-to-follow Ginger and Coconut Crusted Jumbo Shrimp recipe from Aaron McCargo Jr.

Directions Watch how to make this recipe. Shrimp: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F.In a large and shallow...

Ingredients

• Peanut oil, for frying
• 1 cup coconut milk
• 1 egg
• 3 tablespoons grated ginger
• 1 cup all-purpose flour
• 1 cup unsweetened shredded coconut
• 8 to 10 jumbo shrimp, peeled and deveined
• Salt and freshly cracked black pepper
• 3 tablespoons chopped cilantro leaves
• 1 lime, juiced
• 1 1/2 cups mango chutney, store-bought
• 1/4 cup coconut milk
• 2 limes, 1 zested and both juiced
• 1/2 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• Pinch salt
• Chopped cilantro leaves, as needed