Recipe
Guamanian-Style Coconut Shrimp
Tropical Delight: Guamanian-Style Coconut Shrimp
4.5 out of 5
Indulge in the flavors of Guam with this mouthwatering recipe for Guamanian-Style Coconut Shrimp. This dish combines succulent shrimp with the tropical goodness of coconut, creating a delightful fusion of flavors that will transport you to the beautiful island of Guam.
Metadata
Preparation time
20 minutes
Cooking time
6 minutes
Total time
26 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-carb
Allergens
Shellfish, Wheat
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
Ingredients
In this Guamanian adaptation of Shrimp DeJonghe, we incorporate the tropical flavors of Guam by using coconut as a key ingredient. The original American dish is typically made with breadcrumbs and butter, while our Guamanian version features a crispy coconut crust that adds a unique twist to the recipe. Additionally, we enhance the flavors by serving the shrimp with a tangy dipping sauce, which is a common practice in Guamanian cuisine. We alse have the original recipe for Shrimp DeJonghe, so you can check it out.
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1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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1 cup (120g) shredded coconut 1 cup (120g) shredded coconut
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1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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Vegetable oil, for frying Vegetable oil, for frying
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Lime wedges, for serving Lime wedges, for serving
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 22g, 18g
- Carbohydrates (total, sugars): 25g, 2g
- Protein: 22g
- Fiber: 3g
- Salt: 0.6g
Preparation
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1.In a shallow dish, combine the coconut milk and shrimp. Let the shrimp marinate for 15 minutes.
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2.In a separate bowl, mix together the shredded coconut, flour, paprika, salt, and black pepper.
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3.Heat vegetable oil in a deep skillet or frying pan over medium heat.
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4.Take each shrimp from the marinade, allowing any excess liquid to drip off, and coat it in the coconut mixture.
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5.Carefully place the coated shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
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6.Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
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7.Serve the Guamanian-Style Coconut Shrimp hot, with lime wedges on the side for squeezing over the shrimp.
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 burst of flavor, add a pinch of chili powder to the coconut mixture.
- If you prefer a lighter version, you can bake the shrimp in the oven instead of frying them. Simply preheat the oven to 400°F (200°C) and bake the shrimp for 12-15 minutes, flipping them halfway through.
Serving advice
Serve the Guamanian-Style Coconut Shrimp as an appetizer or as part of a main course. It pairs well with a fresh green salad or steamed vegetables. Garnish with fresh cilantro or chopped green onions for added freshness.
Presentation advice
Arrange the crispy coconut shrimp on a platter, garnished with lime wedges and fresh herbs. For an extra touch, serve them in individual coconut shells or on banana leaves to enhance the tropical presentation.
More recipes...
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