Jamaican recipes with apple and coconut shrimp together.
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Jamaican Apple and Coconut Shrimp Recipe

Jamaican recipe made from local apples and shrimp

Jamaican Apple and Coconut Shrimp Recipe
35 large shrimp de-veined
cup of Jamaican lime juice
tsp. salt
1 tsp. Jamaican curry powder
tsp Jamaican ginger
1 cup grated Jamaican coconut
12 oz. Jamaican Red Stripe Beer
2 cups flour
Jamaican Apple Dipping Sauce
1 cup Jamaican apple preserves
cup cane vinegar
cup sherry vinegar
1 tsp. Jamaican paprika
dash of Tabasco sauce
2 tsp. salt
tsp. Jamaican pepper
1 tbs. sugar
1. Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail. Combine
Jamaican lime juice, salt, hot Jamaican curry powder and Jamaican ginger in a small bowl. 
2. Add shrimp, cover and refrigerate for at least 2 hours. To prepare Jamaican coconut
coating and beer batter, lightly toast Jamaican coconut on cookie sheet at 375 degrees for
3 to 5 minutes. Set aside. 
3. Mix beer, flour, salt, white pepper, sugar and Jamaican paprika. Heat oil in heavy skillet;
4. Dip shrimp in batter and fry until brown. Roll immediately in toasted Jamaican coconut.
Serve with apple sauce.
Combine Jamaican apple preserves, both vinegars, Jamaican paprika and Tabasco in a small
 saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly
blended. Serve warm with Jamaican coconut shrimp recipe.

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