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Indulging in Coconut Shrimp feels like a brief escape to a tropical paradise in your own galley. 

The mere thought whisks me away with the rhythmic beats of steel drums. 

Crispy perfection on the outside, these succulent shrimp create a delightful symphony of flavors, especially when paired with the divine Caribbean Dipping Sauce. It's not just good; it's ridiculously good!

For the perfect Coconut Shrimp, choose medium-large 36/40 count  – ensuring a golden exterior and a juicy, well-cooked center. Peeled, deveined, with tails left on, these shrimp become a canvas for a tropical experience.

These Coconut Shrimp are more than a dish; they're a golden, sweet, crispy celebration of flavors. 

Enjoy them onboard this winter with your crew, and rest assured – they'll vanish before you know it, leaving behind smiles and satisfied palates amidst the winter sea. 

For the shrimp:

  • 1 pound medium-large shrimp, peeled,
  • leaving tails intact
  • ½ teaspoon sea salt
  • 2 cups flaked coconut
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Caribbean jerk seasoning, optional
  • 2-3 egg whites lightly, whisked
  • extra-virgin olive oil for frying

Rinse shrimp and pat dry, sprinkle with salt. 

On a large plate, mix together flour and coconut. Dip each shrimp into egg whites, then roll in the coconut mixture. 

In a large skillet over medium-high heat, add about ¼-inch oil. When oil is sizzling, carefully add 3 to 4 shrimp at a time and cook until coconut is golden brown, about 2 minutes per side. 

Remove shrimp with a slotted spoon and transfer to a paper-towel-lined plate.

Caribbean Dipping Sauce 

  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 2 teaspoons grated fresh ginger
  • 1 jalapeño pepper, seeded and minced
  • 1 (18-ounce) jar orange marmalade
  • 3 tablespoons lime juice
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon prepared horseradish
  • ¼ teaspoon sea salt

In a medium saucepan, melt butter over medium-high heat. Add garlic, ginger, and jalapeno pepper. Cook for 2 minutes, stirring constantly. Reduce heat to medium-low. Add marmalade, lime juice, mustard, horseradish and salt. Simmer for 5 minutes, stirring frequently. Serve warm.

LaDonna Gundersen, sea-inspired chef on a 32-foot boat, shares Alaskan magic. Explore her six cookbooks and recipes at LaDonnaRose.com.

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Five months a year, LaDonna Gundersen lives on a 32-foot fishing boat in Southeast Alaska with her husband Ole, a commercial fisherman and their boat cat Keta.  Miles from civilization, LaDonna keeps boat and cooks healthy meals from her tiny 4 x 5’ galley kitchen, often contending with the swells and swallows of the sea.  Find more great galley recipes from her seven Alaskan-Themed cookbooks at ladonnarose.com

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