Shrimp lovers can’t hide on this one! This recipe is straight from my time spent working on cruise lines that voyaged to the Caribbean.
The recipe developed over time from a traditional coconut shrimp to a deliciously mind-blowing coconut curry shrimp. A friend of mine from Mauritius Island who worked with me on the same ship used to make a dish for his countrymen with fish that was dipped in a curried batter and deep-fried.
One afternoon, I was faced with the dilemma to come up with a lunch special using 20 pounds of raw shrimp. We were pressed for time so I had my man from Mauritius whip up his curry batter concoction. I played with the seasonings a little too mellow the flavors for the palates of the guests. I also added some Jamaican Jerk Seasoning since we were only a few nautical miles from Jamaica. The shrimp were battered, then coated with coconut, fried, and served with an array of delectable tropical fruits. This coconut curry shrimp dish was an instant hit!
Personally, I enjoy this dish as simple as possible- perfectly battered and coconut-coated shrimp, deep fried to a brilliant golden brown and eaten immediately. Of course, the addition of some perfectly ripe tropical fruits served along side these shrimp will make your Caribbean breeze feel that much more enjoyable!
Franco’s Coconut Curry Shrimp
- 12 – jumbo shrimp
- 1 cup – flour
- 2 teaspoons – curry powder
- 2 teaspoons – jerk seasoning
- 1/2 teaspoons – baking powder
- 1 Egg
- 3/4 cups – coconut milk
- Canola oil – for frying
- 1-2 cups – shredded sweetened coconut
- salt – to taste
- Peel and devein shrimp, leaving the tail on. Butterfly the shrimp- do not cut all the way through.
- Mix half cup flour, curry, jerk (optional), salt, and baking powder in a bowl.
- Stir in egg and coconut milk, to make a smooth batter
- Place remaining flour on a plate.
- Place coconut on another plate.
- Dip shrimp in flour, then batter, then coconut coating well each time.
- Fry at 360°F, for 3 minutes
- Season lightly with salt, if desired.
- Serve immediately.