Originating from tropical regions, coconut crusted shrimp marries the rich flavors of the ocean with the sweet allure of coconut. This dish, a testament to island communities’ ingenuity, showcases how locally sourced ingredients can harmonize in taste and texture. Paired beautifully with mango salsa, it’s island cuisine at its finest.
recipe 
yields
Makes 2 pounds
2 pounds raw shrimp, peeled and deveined with tails removed
¼ cup fresh lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
1 teaspoon kosher salt
3 eggs
1½ cups panko breadcrumbs
2 cups unsweetened shredded coconut
½ cup oil for frying
ingredients
steps
- In a medium bowl, add shrimp, lime juice, cayenne pepper, ground cumin, and salt. Toss and set aside.
- Whisk eggs in a bowl until frothy and set aside.
- Toss the panko and shredded coconut in a shallow bowl and set aside.
- Using tongs, dip each shrimp in egg mixture and then coat with the breadcrumb and coconut mixture. Set aside on a large plate. Repeat with remaining shrimps.
- Heat oil in a skillet on medium heat. Add shrimps in a single layer. Make sure not to overcrowd.
- The oil should sizzle when you add the shrimp. Work in batches and cook until the shrimp is golden brown all around. Cook on each side for two minutes.
- Serve immediately.
Date Published: 07.18.24
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Recipe adapted from
Gather & Graze: Globally Inspired Small Bites and Gorgeous Tablescapes for Every Occasion By Mumtaz Mustafa and Laura Klynstra
