DRAFT-Coconut Shrimp & Habanero Dipping Sauce

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Coconut Shrimp & Habanero Dipping Sauce

Savor the flavors of New Mexico with our Coconut Shrimp paired with a Habanero Dipping Sauce that’s as bold and vibrant as the Land of Enchantment itself. This dish marries the tropical sweetness of coconut-crusted shrimp with the fiery kick of habanero peppers, capturing the dynamic fusion of cultures that defines New Mexico cuisine. The habanero dipping sauce, infused with just the right amount of heat, pays homage to the state’s love for bold, spicy flavors. Perfect for a summer gathering or an adventurous appetizer, this recipe brings a taste of New Mexico’s fiery spirit to your table.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine American, Caribbean, Mediterranean
Servings 4 people

Equipment

  • 1 Dutch Oven (or heavy-bottomed pot)
  • 1 Deep-fry thermometer

Ingredients
  

Shrimp

  • Vegetable Oil (for frying)
  • 2 large Eggs
  • 1 1/2 cups All-purpose flour
  • 3/4 cup Corn Starch
  • 1 pinch Cayenne
  • 1 1/2 cups Shredded Sweetened Coconut
  • 1 1/2 lbs Large Shrimp (approximately 30-40 shrimp)
  • 1 tsp Pepper

Habanero Dipping Sauce

  • 1/2 cup Santa Fe Seasons Habanero Jelly
  • 2 tbsp Water

Instructions
 

Shrimp

  • Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, put the eggs in one shallow dish and lightly beat (set aside).
  • Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl.
  • Transfer half the flour mixture to a third bowl and stir in the coconut.
  • Once oil is to temperature begin working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly.
  • Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Do not overcrowd shrimp when cooking as they can stick to each other and cook unevenly. Transfer the shrimp to paper towels to drain.
  • Serve with Habanero Dipping Sauce, sweet chili or sweet and sour sauce on the side for dipping.

Habanero Dipping Sauce

  • Heat the Santa Fe Seasons Habanero Jelly in a microwave on high for 20 seconds
  • Remove from microwave then add water and stir until blended.

Notes

RECIPE COURTESY OF FOOD NETWORK
Keyword Crunchy, Hot, New Mexican, Sweet

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