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Jamaican Coconut Shrimp Recipe

Jamaican Coconut Shrimp Recipe
 
The shrimp can be prepared up to the point of frying and refrigerated 24 hours ahead. Leaving the tails attached makes this an easy to pick up Jamaican hors d'oeuvre or Jamaican appetizer recipe. 
 
INGREDIENTS
DIPPING SAUCE
cup Jamaican honey
BATTER: 
cup all-purpose flour
cup cornstarch
tsp. salt
cup water
White of 1 lg. egg
1 lb. lg. fresh shrimp, peeled (see note), de-veined and patted dry
2  cup sweetened flaked Jamaican coconut
1 cup vegetable oil for frying 
 
PREPARATION
1. Mix Batter ingredients in small bowl with fork until blended. 
2. Dip shrimp, one at a time, in batter, then roll in Jamaican coconut to coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only about inch deep) until a 1 inch piece of white bread added to oil turns golden brown in 1 minute.
3. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon to paper towels to drain. 
4. Serve hot with Jamaican honey dipping sauce. 

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