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COLLECTION: Shrimp Recipes

COLLECTION: Shrimp Recipes (2) recipe image
Indulge in these Caribbean Coconut Shrimp, featuring tender, juicy shrimp encased in a golden, crispy batter and rolled in a fragrant blend of dried coconut and warm spices. The result is a delightful contrast of textures and flavors, with the sweetness of the coconut balancing the subtle heat from cayenne and paprika. Perfect for casual gatherings, potlucks, or a special weekend treat, these shrimp are best served hot and fresh. Pair them with a sweet and tangy dipping sauce to elevate the experience. A crowd-pleaser that’s easy to make and impossible to resist!
Courses:
Difficulty: Intermediate
Servings: 4
Description
Indulge in these Caribbean Coconut Shrimp, featuring tender, juicy shrimp encased in a golden, crispy batter and rolled in a fragrant blend of dried coconut and warm spices. The result is a delightful contrast of textures and flavors, with the sweetness of the coconut balancing the subtle heat from cayenne and paprika. Perfect for casual gatherings, potlucks, or a special weekend treat, these shrimp are best served hot and fresh. Pair them with a sweet and tangy dipping sauce to elevate the experience. A crowd-pleaser that’s easy to make and impossible to resist!
Ingredients
  • Caribbean Coconut Shrimp
  • 1 lb shrimp - peeled and deveined
  • Batter
  • 3/4 cup flour
  • 1 egg
  • 1/2 Tbsp baking powder
  • 1/2 cup beer
  • Coating
  • 1/4 cup flour
  • 1 1/2 cups dried grated coconut
  • 1 Tbsp salt
  • 1/2 Tbsp ground black pepper
  • 1/2 Tbsp cayenne (or ground chilis)
  • 1/2 Tbsp paprika
  • 1 Tbsp garlic powder (not Garlic salt!)
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
Directions
  1. 1
    In a small bowl, whisk together the flour, egg, baking powder, and beer to form a smooth batter.
  2. 2
    In a separate shallow dish, combine the remaining 1/4 cup flour, dried grated coconut, salt, black pepper, cayenne, paprika, garlic powder, thyme, and oregano.
  3. 3
    Pat the shrimp dry with paper towels.
  4. 4
    Dip each shrimp into the batter, allowing excess to drip off.
  5. 5
    Roll the battered shrimp in the coconut mixture until fully coated.
  6. 6
    Heat oil in a deep fryer or large pot to 350°F (175°C).
  7. 7
    Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per batch.
  8. 8
    Remove shrimp and drain on paper towels.
  9. 9
    Serve hot with your choice of dipping sauce.
Note

For dipping sauces, try a mix of honey and soy sauce with a dash of Tabasco, or honey and mustard for a sweet and tangy flavor.

Ensure the oil is at the correct temperature for crispy results. Fry in small batches to avoid overcrowding.

Use fresh shrimp for the best texture and flavor.

Keywords: shrimp, coconut, caribbean, appetizer, seafood, fried, spicy, sweet, crispy, party food, easy, quick, dessert shrimp, indian, fusion
Read it online: https://www.chefs-mate.com/recipe/collection-shrimp-recipes-2/