Cook Your Shrimps With A Caribbean Accent

6 months ago


Here’s a tropical way to cook your shrimps. To help you with some of your ingredients, the desiccated coconut may be found in the baking section of bigger supermarkets. This is the same ingredient used for making coconut macaroons. Use this if you want your shrimps to be crispier and have a more intense coconut flavor.


Makes 4-5 servings
½ kilo Large shrimps, peeled and deveined, with tails intact
2 Garlic cloves
Juice from ½ lime

1 Egg
½ cup Milk
*Salt and freshly-ground black pepper, to season
5 Tbsps Desiccated coconut
4 Tbsps Chopped spring onions
Cooking oil, for deep-frying

  1. Cut the prawns halfway through, enough to fan them out. Put prawns on paper towels to drain excess liquid.
  2. Grate garlic cloves and mix with lemon juice in a bowl. Put in shrimps and marinate for five minutes. Drain.
  3. In a bowl, beat the egg then add milk. Season with salt and pepper, to taste. Set aside.
  4. In another bowl, combine desiccated coconut and chopped spring onions. Add a pinch of salt to taste.
  5. Heat oil in a medium pot, about three inches deep. Dip each shrimp in the egg and milk mixture, then dip in the coconut and spring onions mixture.
  6. Fry shrimps for about 1-1 ½ minutes depending on the size, until golden. Let the fried prawns sit on a rack to drain excess oil. Serve hot with lime or lemon slices.

Recipe and photo by Marie Villanueva-Pascual

Try these tempting treatments to your shrimps:

Shrimp ‘N Cheese Lumpia

Sigang Na Sinaing At Hipon

Baked Shrimp Po’Boy


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