1 – 2 lbs jumbo shrimp shelled and deveined (leave the tail section on)
1 ½ cups roasted shredded coconut
1 cup flour
2 eggs beaten
2 -3 cups oil for frying (I like canola)
For the sauce
1 ripened avocado
2 Tbs mayonnaise (Duke’s rules)
½ tsp curry powder
¼ lime
1 -2 drops Hickory Liquid Smoke
1 tsp sugar
¼ tsp each black and white pepper
¼ tsp garlic powder
For the poppers
4 large jalapeños
8 oz Chevre cheese
2 -3 strips cooked bacon
1 Tbs chopped sundried tomatoes
Instructions
To cook shrimp first dip in flour to cover, then dip into egg followed by the coconut and immediately fry in hot oil. Several can be cooked together for 2 – 3 minutes; don’t overcook or you’ll burn the coconut. Place cooked shrimp on a plate covered with paper towels to absorb excess oil.
For the sauce scoop out avocado from skin and mix in bowl with mayo until smooth then add spices and lime juice. To make the poppers cut jalapenos length wise in ½ and remove seeds (the seeds contain the highest % of capsicum in jalapenos). Mix Chevre cheese with sundried tomatoes and fill jalapenos, place on a baking dish and cook at 375 F for 5 – 9 minutes until cheese melts and peppers soften. Top with chopped bacon before serving, enjoy!
Recipe by KITCHEN HUI at https://kitchenhui.com/coconut-shrimp/