If skittles offer a taste of the rainbow then drinking a coconut serves up a delightful taste of the tropics. One that instantly transports you to one of the most beautiful places on earth where everything bustles and pulsates with vivacity, vibrancy, colorfulness, and vigor. Unquestionably, a beautiful, warm Caribbean island will nestle in the back of your mind.
But did you know that if you peer in a coconut, there’s a particular tropical isle that will greet your curious stare? The Cayman Island will unfold before your very eyes just like it did to Columbus in May 1503. This natural oasis filled with tortoises, surrounded by the sea would eventually be nicknamed by the Spanish, Las Tortugas (the Isles of Turtles). However, by 1530, this tropical natural wonder would gain its name as you know it today.
It was the island’s incomparable natural beauty that would not only lure more Spanish settlers but that would eventually become the English as well as settlers from Jamaica who were sent to populate the island. Today, like the mixture of settlers who would eventually populate the island, there is a wonderfully diverse mix of residents from all over the Caribbean who now contribute to giving the island its Caymanian specialty.
Like its spectacular melange of culture, there’s a delightful culinary combination that is sure to tease your palette. You’re already intrigued? It’s coconut shrimp but done in true Grand Caymanian fashion. Yes, it’s true that the dish might sound new to you but unless you’ve had a bite of the Caymanian culinary delight then you haven’t truly tasted this gastronomical wonder before. The perfect blend of crispy and crunchy fried shrimp coated in a mouthwatering delicate tropical coconut flavor that instantly brings the taste of the Cayman alive in delicious bites after bites.
Of course, when it comes to Duke’s Seafood and Rib Shack on Seven Miles Beach, that’s your go-to for coconut shrimp for sure. Don’t believe it? Then a quick stroll of all the rave reviews on Trip Advisor will help you. Be sure to read “Best Coconut Shrimp” to find out how their serving of seven to eight jumbo shrimp deeply fried and in a nice batter will completely beckon to the foodie in you.
For the right price of $11.95, this flavorful hand-breaded deep-fried butterfly shrimp that you’ll then top off with a mango sweet chili sauce will be the key to opening both your stomach, tummy, and heart. The excellent beach view, inviting ambiance and well-mannered staff will only add to the way how Duke’s charms you. When visiting Cayman Island, Duke’s is the only place that you should choose to fill your coconut shrimp craving.
Want to whet your appetite from now? Then let Jirie’s Caribbean All-Purpose (Taste of the Islands) Seasonings transport to both the Cayman Island and land you right in the magic that is Duke’s. Let us help you to dish up a taste of the tropics with a truly Caymanian style and the best coconut shrimp ever using our Caribbean Al-Purpose Seasoning.
Cayman Coconut Shrimp
Equipment
- Baking sheet
- skillet
- Deep frying thermometer
Ingredients
- 1 tbsp Coconut oil, for deep-frying
- 1 cup all-purpose flour
- 1 cup shredded coconut flakes
- 2 tsp sugar
- 1/2 tsp Jirie Caribbean All Purpose Seasoning
- 1/2 cup coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs
- 1 lb extra jumbo shrimp (16/20 count cleaned, deveined and butterflied )
Instructions
- Add coconut oil to a medium Dutch oven or large high-sided skillet.
- Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
- Set up a breading station using 2 shallow bowls or pie pans.
- In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper.
- In the second bowl, whisk together the coconut milk, Jirie All Purpose Seasoning, eggs and 3 tablespoons warm water.
- One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated.
- Transfer to a baking sheet.
- Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally.
- Remove to a plate or baking sheet lined with paper towels to drain.
- Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
- Serve the shrimp with the spicy mango sauce and garlic sweet potato wedges on the side.
Serving it up just like they do at Duke’s Seafood, here’s how to get that delectable sweet mango chili sauce:
Spicy Chili Mango Sauce
Equipment
- Bowl
- Blender
Ingredients
- 1 cup diced mangoes
- 1 tbsp chili paste
- 1 tbsp chopped fresh cilantro
- Pinch of kosher salt
- Juice of 2 limes
- Dash of Jirie all Purpose Seasoning for taste.
Instructions
- Blend diced mangoes.
- Combine the mango, chili paste, cilantro, salt, Jirie All Purpose seasoning and lime juice in a bowl.
- Set aside and serve with Coconut Shrimp
Sweet Potato Wedges
Equipment
- Baking sheet
Ingredients
- 4 sweet potatoes, peeled and cut into wedges
- 2 tbsp olive oil
- 4 tbsp brown sugar
- 1 tsp ground cumin
- dash cayenne pepper
- 1 sprig rosemary
- cooking spray
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
- Place potatoes into a bowl and drizzle with oil.
- Mix brown sugar, cumin, rosemary and cayenne pepper together in a small bowl with a fork.
- Sprinkle mixture over potatoes to coat.
- Lay out wedges on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes.
- Remove from the oven and turn the potatoes.
- Increase the heat to 400 degrees F (200 degrees C).
- Continue to cook until fork-tender, about 20 minutes.
- Serve with Coconut Shrimp and sweet chilli mago sauce.
- To garnish place wedges in a small round bowl then add shrimp in a circle around the bowl on a platter. Add little drops of sauce around the platter as well as a rose of tomato in the bowl with the wedges.