Coconut Shrimp De Jonghe

Shrimp De Jonghe is a Chicago original from the early 1900s, a baked shrimp casserole layered with garlicky butter and breadcrumbs and brought back hot from the oven, glistening and bubbling. This version takes the same template and bends it tropical, adding flaked coconut and switching the butter for peanut oil for a slightly Southeast-Asian-leaning twist.

The coconut is the differentiator. As it bakes, the flakes toast against the breadcrumbs, going golden-brown and crunchy on top while the shrimp underneath stay tender. The result is a textural contrast you cannot get from the original recipe, and a sweet-savory note that pairs beautifully with the sherry and garlic.

A half cup of dry sherry is the wet anchor here. It evaporates partly during baking, leaving behind a concentrated savory liquid that mingles with the shrimp juices and creates a light pan sauce. Use a real dry sherry like Manzanilla or Fino, not cooking sherry from the salt-shaker aisle, which is over-salted and harsh.

Reserving ¼ cup of the coconut-breadcrumb mixture for the top is a small but vital step. The covered crumbs underneath act as a flavor sponge for the shrimp, while the reserved topping crisps up dry and golden in the heat for that essential textural contrast.

Pro Tips

• Use 16-20 count shrimp (large) for the best texture. Smaller shrimp overcook in the long bake; jumbo shrimp stay raw in the centers.
• Pat shrimp completely dry before tossing in the coating. Wet shrimp release water during baking and the coconut topping goes soggy instead of crisp.
• Toast the coconut lightly in a dry pan before mixing if you want extra deep coconut flavor in the topping.
• The 40-minute bake is generous. Start checking at 25 minutes, the shrimp are done when they are pink, opaque, and firm to the touch.

Variations

• Replace half the breadcrumbs with panko for an even crispier topping.
• Add 1 tablespoon of grated fresh ginger and 2 sliced scallions to the breadcrumb mixture for a Thai-inspired version.
• Serve over jasmine rice or with crusty bread for soaking up the sherry-pan-sauce.