Coconut Shrimp

Jamaican

Coconut Shrimp

Coconut Shrimp is a perfect blend of crispy and crunchy fried shrimp coated in a mouthwatering delicate tropical coconut flavor that instantly brings the taste of the Caribbean alive in delicious bites after bites.

Prep: 10 mins

Cook: 15 mins

Total: 2 hr 25 mins

Servings Size: 6

INGREDIENTS

1-1/2 lbs. Shrimp (raw)
4 cloves Garlic minced
1/2 tsp. Ginger grated
1-1/2 tsp. Seasoned Salt
1-1/2 tsp. JA Blends & Spices Garlic powder
1/4 tsp. Black Pepper or
JA Blends & Spices Scotch Bonnet pepper
3 sprigs Fresh Thyme Leaves
1/2 cup Plummy Tomatoes diced
1/4 cup Sweet Bell Pepper (green) diced
1/4 cup Onions diced
2 Tbsp. Butter
1 cup Coconut Milk
1/4 tsp. Sugar
1 tsp. Cornstarch diluted in 1Tbsp. water
** Parsley or Cilantro chopped to garnish

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INSTRUCTIONS:

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Make sure shrimp is peeled and de-veined. Wash with vinegar and water, drain well.

Season with salts, black pepper, minced garlic, ginger and thyme. Cover to marinate 1-2 hours.

In the meantime, dice up tomatoes, green pepper, onions and scotch bonnet (if using).

You may use canned coconut milk or if using powder, mix with water to equal 1 cup. Prepare and set aside.

When ready to cook, place a large skillet on high heat, add butter to melt. (you may also add a little olive oil to this).

When hot about 1-2 minutes, add shrimp, stirring constantly until mostly cooked which is when you will see the shrimp turning pink. This may take 3-5 minutes.

Add vegetables, coconut milk, and sugar. continue to simmer another 3-5 minutes.

If coconut sauce needs to thicken, add 1 tsp. diluted cornstarch and stir until thickened enough. Season to taste and serve.

Garnish with fresh chopped parsley or cilantro if desired.