I have no particular background story to tell you here. It was one of those Saturday afternoons, I was craving for a finger food kind of meal and I had just bought decent size frozen shrimps (supposedly jumbo ones). The first thing I saw when opening my food pantry was a pack of unsweetened, fine shredded coconut so I figured: why not bread those shrimps with coconut?
Since that day I have learned that “coconut breading” is in fact quite common in some areas of the Caribbean and recipes differ depending on whether people use only coconut or rather a mix of coconut and bread crumbs. So here is the recipe that I made up, but keep in mind that you could try many other interesting variants. And because these shrimps are easy to make, and baked rather than deep-fried, they might just be my go-to appetizer option next time I have friends over.
Coconut-breaded Shrimps
Print recipe
| Serves | 2-4 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Meal type | Appetizer |
Ingredients
- 16-20 jumbo shrimps
- ½ cup unsweetened, fine shredded coconut
- ½ cup (gluten free) bread crumbs
- ¼ cup turmeric
- ¼ cup red pepper
- 1 egg (beaten)
Directions
| 1. | Pre-heat your oven at 400°F |
| 2. | In a large mixing bowl, mix all dry ingredients |
| 3. | Dip each shrimp in the beaten egg then coat it with the dry mixture and place it on a slightly greased baking sheet |
| 4. | Bake for 12-15 minutes or until the shrimps have a golden color |
I had this in a Latin American restaurant in NYC last week. It was delicious.
Hmmmm!! These are yummy! Nice to see all the tropical recipes you have on the blog.I am also an African foodblogger(Africanbites.com) and stumble upon your blog. Lets spread the word about our delicious food. keep em coming!!!
Very nice, thanks for the support. Please spread the word. Also checked out your blog. Pretty neat. keep in touch!