Guamanian-Style Coconut Shrimp

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.

• 1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) shredded coconut 1 cup (120g) shredded coconut
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 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

1. 1.
   In a shallow dish, combine the coconut milk and shrimp. Let the shrimp marinate for 15 minutes.
2. 2.
   In a separate bowl, mix together the shredded coconut, flour, paprika, salt, and black pepper.
3. 3.
   Heat vegetable oil in a deep skillet or frying pan over medium heat.
4. 4.
   Take each shrimp from the marinade, allowing any excess liquid to drip off, and coat it in the coconut mixture.
5. 5.
   Carefully place the coated shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
6. 6.
   Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 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.