Indulging in Coconut Shrimp feels like a brief escape to a tropical paradise in your own galley.
The mere thought whisks me away with the rhythmic beats of steel drums.
Crispy perfection on the outside, these succulent shrimp create a delightful symphony of flavors, especially when paired with the divine Caribbean Dipping Sauce. It's not just good; it's ridiculously good!
For the perfect Coconut Shrimp, choose medium-large 36/40 count – ensuring a golden exterior and a juicy, well-cooked center. Peeled, deveined, with tails left on, these shrimp become a canvas for a tropical experience.
These Coconut Shrimp are more than a dish; they're a golden, sweet, crispy celebration of flavors.
Enjoy them onboard this winter with your crew, and rest assured – they'll vanish before you know it, leaving behind smiles and satisfied palates amidst the winter sea.
For the shrimp:
- 1 pound medium-large shrimp, peeled,
- leaving tails intact
- ½ teaspoon sea salt
- 2 cups flaked coconut
- 3 tablespoons all-purpose flour
- 2 teaspoons Caribbean jerk seasoning, optional
- 2-3 egg whites lightly, whisked
- extra-virgin olive oil for frying
Rinse shrimp and pat dry, sprinkle with salt.
On a large plate, mix together flour and coconut. Dip each shrimp into egg whites, then roll in the coconut mixture.
In a large skillet over medium-high heat, add about ¼-inch oil. When oil is sizzling, carefully add 3 to 4 shrimp at a time and cook until coconut is golden brown, about 2 minutes per side.
Remove shrimp with a slotted spoon and transfer to a paper-towel-lined plate.
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 1 jalapeño pepper, seeded and minced
- 1 (18-ounce) jar orange marmalade
- 3 tablespoons lime juice
- 1 tablespoon whole-grain mustard
- 1 teaspoon prepared horseradish
- ¼ teaspoon sea salt
In a medium saucepan, melt butter over medium-high heat. Add garlic, ginger, and jalapeno pepper. Cook for 2 minutes, stirring constantly. Reduce heat to medium-low. Add marmalade, lime juice, mustard, horseradish and salt. Simmer for 5 minutes, stirring frequently. Serve warm.
LaDonna Gundersen, sea-inspired chef on a 32-foot boat, shares Alaskan magic. Explore her six cookbooks and recipes at LaDonnaRose.com.
