Delicious breaded shrimp in shredded coconut fried in coconut oil accompanied by a sweet and sour Indian-style sauce with a spicy touch of habanero and ginger. Don't hesitate to prepare them.
For the chutney, heat a small pot over medium heat, add the pineapple, ginger, garlic, brown sugar, white vinegar, ground cinnamon, and habanero pepper. Cook for 20 minutes and mash the fruit with a masher to break it down gradually until it has the consistency of a sauce. Remove from heat and set aside.
3
Season the shrimp and bread them first in the flour, then with the help of your slotted spoon, dip them in the egg, drain the excess, and finally coat with the shredded coconut. Set aside.
4
Heat a skillet over medium heat with the oil and fry the shrimp, turning them with a slotted spatula. Remove the shrimp. Remove excess oil with paper towels. Set aside.
5
Serve the chutney with a ladle in a small bowl and serve the shrimp. Enjoy.