Cookbook:Coconut Rum-Battered Shrimp
| Coconut Rum-Battered Shrimp | |
|---|---|
| Category | Shrimp recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 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
[edit | edit source]- 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).
- Dredge shrimp in coconut. Let rest at room temperature 2–3 minutes.
- Heat oil to 350°F. 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.