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How To Make Coconut Shrimp With a Jamaican Twist?

    Adding a Jamaican twist to coconut shrimp can introduce vibrant flavors to this classic dish. Here’s a recipe for making Coconut Shrimp with a Jamaican Twist:


    • 1 lb large shrimp, peeled and deveined
    • 1 cup shredded coconut (sweetened or unsweetened)
    • 1 cup panko breadcrumbs
    • 1 teaspoon Jamaican jerk seasoning
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried thyme
    • Salt and black pepper to taste
    • 2 large eggs
    • 1 cup coconut milk
    • Vegetable oil, for frying
    • Lime wedges, for serving
    • Fresh cilantro or parsley, chopped, for garnish (optional)


    1. Prepare the Shrimp:
      • Peel and devein the shrimp, leaving the tails intact if desired.
    2. Set Up Breading Station:
      • In three separate shallow bowls, set up a breading station. In one bowl, combine shredded coconut, panko breadcrumbs, Jamaican jerk seasoning, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. In the second bowl, whisk together the eggs and coconut milk. The third bowl should contain just flour.
    3. Bread the Shrimp:
      • Coat each shrimp first in the flour, shaking off excess. Dip it into the egg and coconut milk mixture, allowing any excess to drip off. Finally, coat the shrimp in the coconut-panko mixture, pressing the coating onto the shrimp to adhere.
    4. Chill the Shrimp (Optional):
      • For extra crispiness, you can chill the breaded shrimp in the refrigerator for about 15-30 minutes.
    5. Heat Vegetable Oil:
      • In a deep fryer or large skillet, heat vegetable oil to 350°F (175°C).
    6. Fry the Shrimp:
      • Carefully place the breaded shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until the shrimp are golden brown and the coating is crispy.
    7. Drain and Serve:
      • Use a slotted spoon to remove the coconut shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
    8. Serve with Lime Wedges:
      • Serve the Jamaican-style coconut shrimp hot with lime wedges on the side.
    9. Garnish (Optional):
      • Garnish with fresh chopped cilantro or parsley if desired.

    Enjoy your Jamaican Coconut Shrimp as a tasty appetizer or main course. The combination of coconut and Jamaican spices adds a delightful twist to this classic dish.

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