Jumbo shrimp are dipped into a batter, rolled in Mama Francesca Classic Parmesan and sweetened coconut, then fried until golden brown and served with pimento-pineapple aioli.
Suggestion: Serve as a modern twist on shrimp cocktail. Spoon the pineapple aioli into a martini glass and arrange the shrimp around the rim of the glass.
½ cup Mama Francesca Classic Parmesan
2 cups Vegetable Oil
1 cup Crushed Pineapple
½ cup Mayonnaise
1 tsp. Honey
2 Tbsp. Diced Pimentos
1 cup Sweetened Coconut Flakes
½ cup Plain Breadcrumbs
1 pkg. Tempura Batter Mix, prepared according to package instructions
1 lb. Shrimp, peeled and deveined