Caribbean Shrimp
"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 is 6 servings
Ingredients
Nutritional
- 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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and smell of the sea.
- When buying coconut, look for unsweetened, fresh-grated coconut.
- For the beer, substitute sparkling water for a non-alcoholic option. The bubbly texture of the sparkling water will help create a light and crispy coating on the shrimp.
- Substitute olive oil for the vegetable oil for a heart-healthy option. Olive oil contains healthy monounsaturated fats that can help reduce the risk of heart disease.
Coconut-Lime Shrimp Replace the orange marmalade with 1/2 cup of lime marmalade and the dijon mustard with 1/4 cup of coconut cream. Reduce the amount of grated coconut to 1/2 cup, and add the juice of one lime to the batter.
Coconut Rice: Coconut Rice is a perfect accompaniment to Caribbean Shrimp. The creamy texture of the rice pairs perfectly with the crunchy texture of the shrimp, and the subtle sweetness of the coconut adds a wonderful flavor to the dish. It's a great way to round out the meal!
Mango Salsa: Mango Salsa is a great way to add a tropical flavor to the meal. The sweetness of the mango pairs perfectly with the Caribbean Shrimp, and the bright colors of the salsa make it a beautiful dish. It's a great way to add a bit of freshness and color to the meal!
FAQ
Q: What temperature should the oil be for frying the shrimp?
A: The oil should be heated to 350°F before frying the shrimp.
Q: How long should the shrimp be fried?
A: The shrimp should be fried for 1-2 minutes until they turn golden and crispy.
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Fun facts:
The Caribbean Shrimp dish is said to have originated from Chinese immigrants who brought their skills for quick-frying from the old country. Caribbean Shrimp is now a popular dish all over the world.
In the 1960s, the famous reggae band Bob Marley and the Wailers recorded a song called "Stir It Up" which featured the Caribbean Shrimp dish. The song became a hit and is still popular today.