Coconut shrimp, when done right and the shrimp is cooked to perfection, is one of my favorite dishes and perfect as an appetizer or a meal. This Caribbean cuisine favorite works well this time of year through summer as its breezy and light flavors set the tone for warm weather to come.

The secret to good coconut shrimp is using good shredded coconut. You can find it online, at specialty stores or in markets such as Whole Foods. It might cost a bit more, but totally worth it. Another tip is how to know when the shrimp is done. As shrimp cooks the two ends come together in a tight “C”. As the tail and the head almost meet, that’s the time to pull it. 

INGREDIENTS
Coconut Shrimp:
2/3 cup all-purpose flour
1/2 cup cornstarch
1 large egg, beaten
2/3 cup grated fresh coconut
1 cup ice-cold soda water
1/2 tsp salt
1 lb large shrimp, peeled, deveined and tail on
1 Tbsp fresh cilantro leaves, finely chopped

Apricot Chipotle Chutney:
1 Tbsp butter
1/2 cup chopped onions
Pinch salt
2 cups small dried apricots
1/2 cup small diced red bell pepper
1 Tbsp minced chipotle
1/2 cup white vinegar
1/4 cup sugar
1 1/2 tsp cornstarch
1 Tbsp water

METHOD
Preheat a fryer to 350 degrees F.

In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with salt and pepper . Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels.

Apricot Chipotle Chutney:
In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and sauté for 2 minutes. Add the apricot, red bell pepper and chipotle. Continue to sauté until the apricot is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the apricot mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use. Can be made ahead.

Mound some of the Apricot Chipotle Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.

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Chef Leslie McKenna has been a chef for over 25 years working at such prestigious restaurants as Maxwell’s Plum in New York with Mark Peel and Nancy Silverton as well as Piero Selvaggios’s Valentino’s Restaurant in Santa Monica, CA, where she was published in Bon Appetit and Wine Spectator magazines. Chef Leslie now owns Chef’s Inc. cooking school in LA. To find out more visit www.chefsinc.net.