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Coconut Shrimp, Roatan - Food Gypsy

Coconut Shrimp

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”   ~ Bubba, Forrest Gump

Recipe by reader request.  The fruit of the sea… coconut-ed.  So easy.  Try it at home.  Compliments of The Thirsty Turtle, Bananarama Dive’s Eco Friendly Resort – West Bay Beach, Roatan Honduras.  Love the dipping sauce, the added coconut makes it sweet and slightly chewy.  EAT!

http://www.bananaramadive.com/

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Coconut Shrimp, Roatan - Food Gypsy

Coconut Shrimp


  • Author: Cori Horton
  • Total Time: 25 minutes
  • Yield: Serves 2 1x

Description

Crispy, crunchy and sweet Coconut Shrimp with Marmalade Dipping Sauce for a little taste of the Caribbean, any time!


Ingredients

Scale

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt
20 jumbo shrimp
coconut oil for frying

DIPPING SAUCE

1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish

2 teaspoons shredded unsweetened coconut
1 dash of salt


Instructions

  1.  Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well with electric mixer, cover and refrigerate for at least 1 hour.
  2.  Prepare the shrimp by de-veining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tail as a handle.
  3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to cover the shrimp completely.
  4.  Pour the remainder of the coconut into a shallow bowl.  Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before dipping in batter. Dip one shrimp at a time into the batter, coating generously.
  5.  Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. Flip the shrimp over halfway through. Drain on paper towels.  Serve with Marmalade Sauce on the side.
  6. Marmalade Dipping Sauce:  Combine all ingredients in a small bowl and refrigerate for at least one hour.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Seafood
  • Method: Deep Fry
  • Cuisine: Caribbean

Keywords: Coconut Shrimp, Shrimp with Coconut

Cori Horton

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

This Post Has 2 Comments

  1. Congrats to you, Gypsy! I’m looking forward to following your adventure, on the road or in the kitchen!

    xoxo

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