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Coconut Rum-Battered Shrimp

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Fried

Tags: deep fried, main course, medium difficulty, pescatarian, recipes using cayenne, recipes using coconut, recipes using lemon, recipes using rum, recipes using shrimp, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Rum-Battered_Shrimp)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACoconut%20Rum-Battered%20Shrimp&oldid=4630393

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

Directions

  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.