Fijian-style Coconut Shrimp

Ingredients

In this Fijian adaptation, we have replaced the traditional Danish ingredients with Fijian spices and flavors. The original Rejemad dish uses mayonnaise-based sauce, while our Fijian-style Coconut Shrimp is served with a zesty dipping sauce made with lime juice, chili, and cilantro. Additionally, we have incorporated shredded coconut into the coating to give it a tropical twist. We alse have the original recipe for Rejemad, so you can check it out.

• 1 lb (450g) large shrimp, peeled and deveined 1 lb (450g) large shrimp, peeled and deveined
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• For the dipping sauce: For the dipping sauce:
• Juice of 2 limes Juice of 2 limes
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the coconut milk, minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well.
2. 2.
   Add the shrimp to the marinade and let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a separate bowl, combine the shredded coconut and breadcrumbs.
4. 4.
   Remove the shrimp from the marinade, allowing any excess marinade to drip off.
5. 5.
   Coat each shrimp in the coconut and breadcrumb mixture, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
7. 7.
   Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
8. 8.
   Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
10. 10.
    For the dipping sauce:
11. 11.
    In a small bowl, combine the lime juice, chopped red chili, chopped cilantro, and salt. Mix well.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before marinating them. This will ensure a clean and enjoyable eating experience.

Tips & Tricks

• For an extra crispy crust, you can double coat the shrimp by dipping them in the marinade and coconut mixture twice.
• If you prefer a spicier dipping sauce, add more chopped chili according to your taste.
• Serve the Fijian-style Coconut Shrimp as an appetizer or as a main course with steamed rice and a side of fresh salad.

Serving advice

Serve the Fijian-style Coconut Shrimp hot, garnished with fresh cilantro leaves and lime wedges. The shrimp can be enjoyed as a standalone appetizer or as a main course accompanied by steamed rice and a side of fresh salad.

Presentation advice

Arrange the golden brown coconut shrimp on a platter, placing the dipping sauce in a small bowl in the center. Garnish with fresh cilantro leaves and lime wedges for an appealing and vibrant presentation.