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Jamaican Ginger And Coconut Shrimp Recipe

Jamaican Ginger and Coconut Shrimp Recipe
1 lb. Shrimp
1 cup Jamaican coconut
cup plain bread crumbs
teaspoon salt
Dash ground Jamaican red pepper (cayenne)
1 lb. shelled de-veined uncooked medium shrimp
cup Jamaican honey
Jamaican cocktail sauce
1 (12 oz.) jar seafood cocktail sauce
1 tablespoon grated Jamaican gingerroot
1. Heat oven to 425 F. Line large cookie sheet with foil; lightly grease foil. In food processor bowl with metal blade, combine Jamaican coconut, bread crumbs, salt and ground red Jamaican pepper; process 10 seconds to combine slightly.
2. Place in pie pan or shallow dish. Pat shrimp dry with paper towels; place in medium bowl.
Heat Jamaican honey in small sauce pan over low heat just until melted. 
3. Pour over shrimp; toss to coat. Roll shrimp in Jamaican coconut mixture to coat; place in single layer on greased foil-lined cookie sheet.
4. Bake at 425 F. for 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.
5. In small serving bowl, combine Jamaican cocktail sauce and Jamaican gingerroot; mix well. Arrange shrimp on serving platter. Serve coconut shrimp recipe with sauce

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