← Back to Search Results
pan-frying Jamaican
Coconut Shrimp Recipe-7389

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The nutty toasted coconut complements the shrimp flavor perfectly. This makes a great appetizer served with the spicy dipping sauce.

Yield: Makes 6 to 8 servings

Ingredients

For the sauce:

  • 2 teaspoons Scotch bonnet pepper (any color), seeded and minced
  • Juice of 1 lime
  • 1 tablespoon honey
  • 1 tablespoon dark rum
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

For the shrimp:

  • 1 pound medium shrimp, peeled and deveined
  • 2 egg whites
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 1 cup shredded, unsweetened coconut
  • ½ cup vegetable oil

Directions

1. For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt and oil in a serving bowl. Set aside.

2. Rinse the shrimp in cold water and pat dry with paper towels. In a small bowl, beat together the egg whites, Worcestershire sauce and salt. Spread the coconut out on a plate. Coat each shrimp with the egg white mixture and roll in the coconut.

3. Heat ¼ cup of the oil in a large skillet over high heat until it is very hot. Add half of the shrimp to the oil in a single layer. Fry until golden brown, for 1½ minutes. Turn each one over and cook 2 minutes more. Remove to drain on paper towels. Using the remaining ¼ cup of oil, repeat the process until all of the shrimp is cooked. Serve the shrimp immediately with the dipping sauce.


© 2006 Lucinda Scala Quinn
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

287kcal (14%)
34mg (3%)
5mg (8%)
31mcg RAE (1%)
190mg
32mg
13g
3g
2g
6g
85mg (28%)
322mg (13%)
7g (36%)
24g (36%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
nigella-express Nigella Express
by Nigella Lawson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sweet-life The Sweet Life
by Kate Zuckerman
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
new-american-table New American Table
by Marcus Samuelsson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?