Cookbook:Coconut Rum-Battered Shrimp

Coconut Rum-Battered Shrimp
Category	Shrimp recipes
Difficulty

Cookbook | Ingredients | Recipes

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

Procedure

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.