Cookbook:Coconut Rum-Battered Shrimp

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Cookbook | Ingredients | Recipes


  • 24 large (15/20) peeled deveined butterflied shrimp
  • 1 cup dark rum
  • 1 1/2 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


  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 350F. Fry shrimp 6 at a time 3 minutes. Drain on a cooling rack above a sheet pan. Squeeze some lemon juice over and serve warm.