Coconut Crusted Shrimp is a Nauruan specialty, and a wonderful, tasty way to prepare a fish entree. And Coconut Crusted Fish is also the National Dish of Nauru. Try some, you will see why!
Coconut Crusted Shrimp Recipe-
- 12 jumbo prawns (“shrimp”)
- salt and pepper, to taste
For the breading-
- 1/2 cup breadcrumbs
- 1/2 cup shredded unsweetened coconut
- 2 large eggs
- ¼ cup (more or less) coconut oil, for skillet frying
- 1-2 limes, sliced thin
- In a large bottomed mixing bowl, stir together the shredded coconut and breadcrumbs.
- Next, crack your eggs and whisk them until frothy in another mixing bowl.
- Salt and pepper your prawns liberally—the salt and pepper sets off the sweet crust nicely.
- Dip and coat the shrimp in the egg, and then dredge them through the coconut breadcrumbs, making sure they are well coated all over. You would do well to pat the breading a bit, to help the coating to adhere nice and thick.
- Shake the prawns free of any excess coating, and sauté them over medium heat for about 3 minutes per side—the length of time will vary, dependent on the size and thickness of the fillets you have. Don’t overcook, or the flesh will get too tough, but you do want the crust to have started turning a pleasing golden brown.
- Note: If you have to work in batches, due to skillet size, keep the cooked shrimp in a warm oven until they are all cooked and ready to serve.
- Serve your Nauruan cuisine national dish, Coconut Crusted Shrimp, with freshly steamed rice and a dollop of tartar sauce on each serving plate.