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Caribbean coconut shrimp

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Ingredients for 4 servings:

  • 16 king prawns (approx. 800 g)
  • 2 tbsp lime juice
  • 1 tbsp wine, white, dry
  • 4 cloves garlic (chopped or pressed)
  • 90 g desiccated coconut
  • 2 tbsp flour
  • 2 eggs
  • 2 limes
  • oil
  • salt and pepper
  • Coriander, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel the shrimp. Combine lime juice, wine, garlic, salt, and pepper, and marinate the shrimp. Cover and refrigerate for about 1 hour. Mix the desiccated coconut with the chopped coriander leaves. Coat the shrimp in flour (you can do this by placing flour in a small bag and shaking the shrimp briefly), then coat in beaten eggs, and finally in the coconut-coriander mixture. Deep-fry in hot oil for about 1 minute. Serve with warm lime wedges as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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