• 4 pieces: Shrimp (8-10 Pieces per lb.)
• 4 ounces: Shredded coconut
• 1: Egg
• 1 cup Flour
• 1 cup Vegetable Oil
• Salt and pepper to taste

Preparation

1. Season shrimp with salt and pepper to taste Take shell of shrimp and dip into flour.
2. In a small bowl, beat the egg and then dip shrimp into the egg and repeat steps #1 and # 2 twice.
3. Roll the shrimp in the shredded coconut. Be sure that you press the coconut on to the shrimp or the coconut will fall off when frying.
4. Heat vegetable oil in a pan on medium heat. Cook each side for 1 1/2 minute.

5. Place a scoop of the fruit salsa in the center of a plate. Pour the mango cocktail sauce around the salsa. Place the shrimp around the plate and garnish with cilantro.


Fruit Salsa

• 2 ounces: Pineapple (diced)
• 1 ounce: Red bell pepper (diced)
• 1 ounce: Papaya (diced)
• 1 ounce: Sweet Chili Sauce
• Pinch of Cilantro

Preparation

Add all ingredients in a bowl and mix well.


Mango Cocktail Sauce

• ½ cup: Chili sauce
• 1/4 cup ketchup
• 2 ounces mango chutney
• 1 ounce: yellow bell pepper

Preparation

Add all ingredients in a blender and mix well.