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Coconut Rum-Battered Shrimp

Coconut Rum-Battered Shrimp — a shrimp recipe, 9 ingredients.

Shrimp

contains dairycontains shellfishcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 24 large (15/20) shrimp, peeled, deveined, and butterflied
  • 1 cup dark rum
  • 1 ½ tsp cayenne pepper
  • 1 tsp salt
  • 2 Tbsp smoked paprika
  • 2 tsp freshly-ground black pepper
  • 1 lemon, halved
  • Sweetened shredded coconut, or shredded fresh coconut
  • Oil for deep-frying

Steps

  1. Combine rum and seasonings. Pour over shrimp and refrigerate for at least 30 minutes, 8 hours for most (the alcohol will cook it after that).
  2. Dredge shrimp in coconut. Let rest at room temperature 2–3 minutes.
  3. Heat oil to 350°F. Fry shrimp 6 at a time 3 minutes.
  4. Drain on a cooling rack above a sheet pan.
  5. Squeeze some lemon juice over and serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0