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Prep 20 mins
Cook 20 mins
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. From Caribbean Cooking by John DeMers.
- 1 egg
- 1 cup all-purpose flour
- 1⁄2 cup beer, preferably Red Stripe
- 1⁄2 tablespoon baking powder
- 1 tablespoon salt
- 1⁄2 tablespoon fresh ground black pepper
- 1⁄2 tablespoon red pepper (cayenne)
- 1⁄2 tablespoon paprika
- 1 tablespoon garlic powder
- 1⁄2 teaspoon dried leaf thyme
- 1⁄2 teaspoon dried oregano leaves
- 1 cup grated coconut (1-1/2)
- vegetable oil (for frying)
- 1 cup orange marmalade
- 1⁄4 cup dijon-style mustard
- 1⁄8 teaspoon ground ginger
- Peel and devein shrimp, leaving tails on.
- In a bowl, combine egg with 3/4 cup of the flour, the beer and baking powder.
- In another bowl, mix remaining flour with herbs and spices.
- Holding tail, dip each shrimp first in batter, then in seasoned flour and shake off excess.
- Sprinkle each shrimp liberally with grated coconut and set aside on a baking sheet.
- Heat oil in a deep skillet over medium heat.
- Add shrimp 1 at a time.
- Cook until golden brown on all sides, turning once.
- Drain on paper towels.
- Prepare a sauce by mixing marmalade, mustard and ginger in a small bowl.
- Spoon sauce into 6 small bowls.
- Place bowls on 6 appetizer plates.
- Surround bowls with 4 shrimp per serving.