Cookbook:Coconut Rum-Battered Shrimp

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Coconut Rum-Battered Shrimp
CategoryShrimp recipes

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.