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...

  • Yield: 4 servings
  • Cooking time: 0 Hour 15 Min
  • Rating: 5/5
  • Publisher:


  • 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

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