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pan-frying Jamaican
Coconut Shrimp Recipe-7389

Photo by: Joseph De Leo
Comments: 0


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


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


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%)
85mg (28%)
322mg (13%)
7g (36%)
24g (36%)
2mg (10%)

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