Caribbean Shrimp

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"The first cooks to serve this dish almost certainly were Chinese immigrants to the Caribbean, who brought their skills for quick-frying from the old country. Now, however, the dish is "generic Caribbean." If you order Caribbean Shrimp in the United States, this is what you'll probably get. I only hope it tastes this good. From Caribbean Cooking by John DeMers."

Original recipe yields 6 servings


  • Serving Size: 1 (210.3 g)
  • Calories 347.7
  • Total Fat - 6.9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 129.9 mg
  • Sodium - 1847.6 mg
  • Total Carbohydrate - 57.9 g
  • Dietary Fiber - 3.2 g
  • Sugars - 33.1 g
  • Protein - 15.2 g
  • Calcium - 174.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel and devein shrimp, leaving tails on.

Step 2

In a bowl, combine egg with 3/4 cup of the flour, the beer and baking powder.

Step 3

In another bowl, mix remaining flour with herbs and spices.

Step 4

Holding tail, dip each shrimp first in batter, then in seasoned flour and shake off excess.

Step 5

Sprinkle each shrimp liberally with grated coconut and set aside on a baking sheet.

Step 6

Heat oil in a deep skillet over medium heat. Add shrimp 1 at a time.

Step 7

Cook until golden brown on all sides, turning once. Drain on paper towels.

Step 8

Prepare a sauce by mixing marma­lade, mustard and ginger in a small bowl.

Step 9

Spoon sauce into 6 small bowls.

Step 10

Place bowls on 6 appetizer plates.

Step 11

Surround bowls with 4 shrimp per serving.

Tips & Variations

No special items needed.

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