Coconut Shrimp from Grenada, The Spice Isle

by Tripatini staff

caribbean shrimp, maca bana, aquarium, grenadaHere's why Grenada, aka the Spice Island, is the Caribbean isle of your dreams: Locals offer visitors a warm welcome, food is sourced locally instead of being crated in from other continents, and lovely beaches are dotted with little hideaways rather than highrise hotels. One of the nicest small resorts is Maca Bana, a boutique hotel with seven romantic villas on a hill overlooking the beach and sea. And it's not just a great place to stay: It's a wonderful place to eat.

Maca Bana's restaurant, Aquarium, features an eye-pleasing dining room with dark wood, colorful fabrics, a friendly beach bar, and, yes, aquariums. “Our restaurant is situated on a palm-fringed beach,” says chef Lorry Francis, “so freshly grated coconut is readily available. It's a very popular Caribbean ingredient with our guests, as is seafood.”

We like these things, too, and since Maca Bana's chefs are also great cooking coaches, we asked Francis to teach us how to make the perfect seafood-and-coconut dish. He calls this shrimp entree Deep Sea Palm Tree, and he encourages us wannabe chefs to “arrange the prawns so they resemble the top of a palm tree as it branches out to all sides.”

DEEP SEA PALM TREE (coconut shrimp in pineapple/curry sauce; serves two)

Coconut Shrimp:

10 jumbo shrimp (peeled and deveined)
2 eggs (whisked)
½ cup (118 ml) of fresh grated coconut (or pack of desiccated coconut flakes)
5 tablespoons (73 ml) of flour
salt and pepper to taste
½ cup (118 ml) of oil

Pineapple and Curry Sauce

4 tablespoons (59 ml) mayonnaise
1 teaspoon (5 ml) curry powder
¼ cup (59 ml) milk
2 slices of pineapple (chopped)
salt and pepper to taste

Preparation of Pineapple and Curry Sauce

Mix all the ingredients together, place in two small dishes, and chill.

Preparation of Shrimp

Place flour and coconut on two separate bowls.
Dip each shrimp into the flour, then the egg, and finally the coconut.
Fry in a shallow pan until golden brown.
Drain and serve with the chilled pineapple curry sauce.


Place on a dish surrounded by a fresh garden salad or seasonal vegetables. Open a chilled bottle of Pinot Grigio and turn up the reggae.