Coconut Shrimp

Coconut Shrimp Recipe from Caribbean | Ingredients: shrimp, cornstarch, coconut, and more

Region / culture: Caribbean | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Coconut shrimp is a popular dish that combines the sweetness of coconut with the savory flavor of shrimp. This recipe is a delicious and crispy appetizer or main course that is sure to impress your guests.

History

Coconut shrimp is believed to have originated in the Caribbean, where coconut is a common ingredient in many dishes. The combination of crispy coconut and succulent shrimp has become a favorite in many restaurants and homes around the world.

Ingredients

18 uncooked jumbo shrimp (about 1 lb or 454 g)
0.33 cup cornstarch
0.75 tsp salt
0.5 tsp cayenne pepper
3 egg whites
2 cups flaked coconut
oil for deep fat frying

Apricot Pineapple Salsa

1 cup diced pineapple
0.5 cup finely chopped red onion
0.5 cup apricot preserves
0.5 cup minced fresh cilantro
2 tbsp lime juice
1 jalapeno pepper, seeded and chopped
salt and pepper to taste

How to prepare

Peel and devein the shrimp, leaving the tails intact.
Make a slit down the inner curve of each shrimp, starting from the tail, and press lightly to flatten.
In a shallow dish, combine the cornstarch, salt, and cayenne. Set aside.
In a mixing bowl, beat the egg whites until stiff peaks form.
Place the coconut in another shallow dish.
Coat the shrimp with the cornstarch mixture, then dip them into the beaten egg whites, and finally coat them with coconut.
In an electric skillet or deep fat fryer, heat the oil to 375°F (191°C).
Fry the shrimp, a few at a time, for 1 to 1.5 minutes on each side or until they turn golden brown.
Drain the fried shrimp on paper towels.
In a bowl, combine the ingredients for the salsa.
Serve the shrimp with the salsa.

Variations

Try using different types of seafood, such as scallops or fish, instead of shrimp.
Add spices like curry powder or chili flakes for a different flavor profile.

References

↑ When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Cooking Tips & Tricks

Make sure to devein the shrimp properly to ensure a clean and tasty dish.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Use fresh ingredients for the best flavor and texture.

- Serve the shrimp immediately after frying for the crispiest results.

Serving Suggestions

Serve the coconut shrimp with a side of rice or a fresh salad for a complete meal.

- Drizzle with a sweet and spicy sauce for extra flavor.

Cooking Techniques

Frying the shrimp in hot oil ensures a crispy and golden brown coating.

Ingredient Substitutions

You can use panko breadcrumbs instead of coconut for a different texture.

Make Ahead Tips

You can bread the shrimp ahead of time and fry them just before serving for a quick and easy meal.

Presentation Ideas

Serve the coconut shrimp on a bed of lettuce with the salsa on the side for a beautiful presentation.

Pairing Recommendations

Pair the coconut shrimp with a light and refreshing white wine or a tropical cocktail.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for best results.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

18g per serving

Fats

15g per serving

Proteins

12g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin B12, and iron.

Alergens

This recipe contains shellfish and coconut, which may be allergens for some individuals.

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Coconut shrimp is a delicious and crispy dish that is perfect for any occasion. With a sweet and savory flavor profile, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Coconut Shrimp. It was a warm summer day, and I was visiting my dear friend Mary at her beach house. Mary was known for her incredible culinary skills, and she had prepared a feast for us that day. As I sat down at the table, the aroma of coconut and spices filled the air, and I couldn't wait to dig in.

The first bite of Coconut Shrimp was a revelation. The crispy, golden-brown coating gave way to succulent, juicy shrimp that had been infused with the perfect blend of spices. The coconut added a sweet, nutty flavor that complemented the shrimp beautifully. I immediately asked Mary for the recipe, and she happily obliged.

Mary explained that she had learned to make Coconut Shrimp during a trip to Thailand many years ago. She had taken a cooking class in a quaint little village, where the locals had taught her the traditional recipe. As she shared the details with me, I could see the passion and love that she had for this dish.

I knew that I had to learn how to make Coconut Shrimp myself. I asked Mary if she would teach me, and she agreed to come over to my house the following week for a cooking lesson. I was thrilled at the prospect of learning from such a talented cook.

When Mary arrived at my house, she brought along all the ingredients we would need for the Coconut Shrimp. She showed me how to prepare the shrimp, how to coat them in the coconut mixture, and how to fry them to perfection. As we worked together in the kitchen, Mary shared stories of her travels and the people she had met along the way.

After we had finished cooking, we sat down to enjoy our meal. The Coconut Shrimp was just as delicious as I remembered, and I felt a sense of accomplishment knowing that I had learned to make it myself. Mary smiled at me and told me that I had done a wonderful job.

From that day on, Coconut Shrimp became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and special occasions. Each time I prepared the dish, I would think of Mary and the wonderful memories we had shared in the kitchen that day.

Over the years, I have added my own twist to the recipe, experimenting with different spices and ingredients to make it my own. But the essence of the dish remains the same – crispy, flavorful shrimp coated in a sweet, nutty coconut crust.

I am grateful to Mary for introducing me to the joys of Coconut Shrimp, and for inspiring me to explore new flavors and techniques in the kitchen. Cooking has always been a passion of mine, and this recipe holds a special place in my heart as a reminder of the power of food to bring people together and create lasting memories.

As I sit here, preparing a batch of Coconut Shrimp for my grandchildren, I can't help but smile at the thought of passing on this beloved recipe to the next generation. I hope that they will enjoy making it as much as I have, and that it will bring them as much joy and fulfillment as it has brought me.

And so, as the scent of coconut and spices wafts through my kitchen once again, I am reminded of the day I first learned to make Coconut Shrimp – a day that sparked a lifelong love affair with cooking and a deep appreciation for the power of sharing food and stories with those we hold dear.