Jamaican
Coconut Shrimp Recipe
|
Jamaican Coconut Shrimp Recipe |
| |
|
The shrimp can be prepared up to the point of frying and refrigerated 24
hours ahead. Leaving the tails attached makes this an easy to pick up
Jamaican hors d'oeuvre or Jamaican appetizer recipe. |
| |
|
INGREDIENTS |
|
DIPPING SAUCE |
|
½ cup Jamaican honey |
|
|
|
BATTER: |
|
½ cup all-purpose flour |
|
¼ cup cornstarch |
|
½ tsp. salt |
|
½ cup water |
|
White of 1 lg. egg |
|
1 lb. lg. fresh shrimp, peeled (see note), de-veined and patted dry |
|
2½ cup sweetened flaked Jamaican coconut |
|
1 cup vegetable oil for frying |
| |
|
PREPARATION |
|
1. Mix Batter ingredients in small bowl with fork until blended. |
|
2. Dip shrimp, one at a time, in batter, then roll in Jamaican coconut to
coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only
about ¼ inch deep) until a 1 inch piece of white bread added to oil turns
golden brown in 1 minute. |
|
3. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and
opaque throughout. Remove with slotted spoon to paper towels to drain. |
|
4. Serve hot with Jamaican honey dipping sauce. |
Download Jamaican
Cooking Made Easy Third Edition
Jamaican Products & Promotions:
|
