Monday, July 14, 2025
Village Voice News
ADVERTISEMENT
  • Home
  • News
  • Sports
  • Editorial
  • Letters
  • Global
  • Columns
    • Eye On Guyana
    • Hindsight
    • Lincoln Lewis Speaks
    • Future Notes
    • Blackout
    • From The Desk of Roysdale Forde SC
    • Diplomatic Speak
    • Mark’s Take
    • In the village
    • Mind Your Business
    • Bad & Bold
    • The Voice of Labour
    • The Herbal Section
    • Politics 101 with Dr. David Hinds
    • Talking Dollars & Making Sense
    • Book Review 
  • Education & Technology
  • E-Paper
  • Contact Us
No Result
View All Result
  • Home
  • News
  • Sports
  • Editorial
  • Letters
  • Global
  • Columns
    • Eye On Guyana
    • Hindsight
    • Lincoln Lewis Speaks
    • Future Notes
    • Blackout
    • From The Desk of Roysdale Forde SC
    • Diplomatic Speak
    • Mark’s Take
    • In the village
    • Mind Your Business
    • Bad & Bold
    • The Voice of Labour
    • The Herbal Section
    • Politics 101 with Dr. David Hinds
    • Talking Dollars & Making Sense
    • Book Review 
  • Education & Technology
  • E-Paper
  • Contact Us
No Result
View All Result
Village Voice News
No Result
View All Result
Home Columns Recipe

Crispy Coconut Shrimp

Admin by Admin
May 21, 2023
in Recipe
0
SHARES
0
VIEWS
Share on FacebookShare on Twitter

Ingredients

  • ▢½ cup flour
  • ▢1 egg
  • ▢3/4 cup coconut milk
  • ▢1 pound large shrimp , 16-20 pieces
  • ▢½ cup bread crumbs
  • ▢1 1/2 cups coconut flakes , see notes
  • ▢3/4- 1 teaspoon salt , adjust to preference
  • ▢1 teaspoon paprika
  • ▢1 teaspoon garlic powder
  • ▢1/2 teaspoon dried thyme , iptional

Pineapple Marmalade Dip

READ ALSO

Mediterranean Garlic Rice with Chickpeas

Amish Potato Salad

  • ▢1 cup pineapple marmalade
  • ▢2 Tablespoon Dijon mustard
  • ▢2 tablespoon mayonnaise

Sriracha Dipping Sauce

  • ▢1/2 cup mayonnaise
  • ▢2/3 teaspoon garlic powder
  • ▢1/4 teaspoon paprika
  • ▢1 teaspoon lemon juice
  • ▢1-2 tablespoons sriracha adjust to taste

Instructions

  1. Prepare the dip by combining ingredients together and refrigerate.
  2. Marmalade Dip

: In a medium bowl, combine the marmalade, mayonnaise, and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce.

  1. Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
  2. Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up.
  3. Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed.
  4. In another bowl, mix bread crumbs, coconut flakes, and spices.
  5. Hold shrimp by tail, dip each shrimp first in batter, and then roll in seasoned coconut mixture. Place on baking sheet tail up.

Baking

  1. Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with dip.

Frying

  1. If frying shrimp, heat oil to 375°. Fry shrimp a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.

Tips & Notes:

Make-ahead for Coconut Shrimp

  • When you finish breading the shrimp you can place in the fridge,  and let it stay there til you are ready to fry  about 4-6 hours.
  • If you want to make this days or months ahead of time then it can be done. Here’s how you do it:
  1. Remove shrimp from the fryer and bring to room temperature. Place shrimp making cookie sheet or large plate, make sure they are not touching each other. Place in the freezer until it freezes.
  2. Now transfer to an airtight plastic bag or a zip-lock bag and store for up to two (2) months.
  3. When ready to eat or serve, pre-heat oven to 400°F, line a cookie sheet or baking pan with parchment or foil paper cook /bake for about 18- 20 minutes flipping once halfway through baking, until shrimp is crisp and is heated through.

Frying

  • If frying, place shrimp in hot oil about 375°F  fry directly  until shrimp is crisp and heated through, about 3-5 minutes. (Africanbites)
ShareTweetSendShareSend

Related Posts

Recipe

Mediterranean Garlic Rice with Chickpeas

by Admin
July 13, 2025

Ingredients 2 cups vegetable broth 480 ml 1/4 tsp saffron threads 0.17 grams 3 tbsp extra virgin olive oil 45 ml 2 shallots (thinly sliced) 6 cloves garlic (roughly chopped) 1 carrot (finely...

Read moreDetails
Photo credit: Recipefiber
Recipe

Amish Potato Salad

by Admin
July 6, 2025

Ingredients 3 lbs. starchy potatoes (Russet or Yukon gold) 1/2 cup chopped celery 5 hard-boiled eggs (peeled and chopped) 1/4...

Read moreDetails
Recipe

Moist Pineapple Coconut Cake

by Admin
June 29, 2025

Ingredients Pineapple coconut cake dessert 2 1/4 cups all-purpose flour 1/4 cup cornstarch 1 tablespoon baking powder 1/2 teaspoon salt...

Read moreDetails
Next Post
Amerindian Orin Fernandes, a toshao, or Indigenous leader, paddles a wooden canoe as he poses for a photo, in Chinese Landing, Guyana, Tuesday, April 18, 2023. Residents are fighting in court to regain full control of the rights to the nearby Tassawini gold mine. (AP Photo/Matias Delacroix)

Chinese Landing: Amerindian village waging battle to control their ancestral lands and resources


EDITOR'S PICK

A teller counts and arranges dollar notes at an Agricultural Bank of China branch in Qionghai, Hainan province. [Photo/China Daily]

China likely to cut more US debt holdings

August 17, 2023
President Irfaan Ali

Several regional leaders confirmed for Agri-Investment Forum

May 15, 2022
In handcuffs and Alleging Police harassment and unlawful detention- Seon Griffith.

Man detained for Henry boys murder claims wrongful arrest

January 5, 2021
Shamar Joseph's first over on IPL debut went for 22  •  BCCI

IPL brings high-flying Shamar Joseph back to Earth vs KKR

April 15, 2024

© 2024 Village Voice

No Result
View All Result
  • Home
  • News
  • Sports
  • Editorial
  • Letters
  • Global
  • Columns
    • Eye On Guyana
    • Hindsight
    • Lincoln Lewis Speaks
    • Future Notes
    • Blackout
    • From The Desk of Roysdale Forde SC
    • Diplomatic Speak
    • Mark’s Take
    • In the village
    • Mind Your Business
    • Bad & Bold
    • The Voice of Labour
    • The Herbal Section
    • Politics 101 with Dr. David Hinds
    • Talking Dollars & Making Sense
    • Book Review 
  • Education & Technology
  • E-Paper
  • Contact Us

© 2024 Village Voice