Coconut Rum-Battered Shrimp

Name: Coconut Rum-Battered Shrimp
Cuisine: Unknown
Ingredients: shrimp, Large, 15/20 size; peeled, deveined, and butterflied 24; dark rum 1 cup; cayenne pepper 1 1/2 tsp; salt 1 tsp; smoked paprika 2 tbsp; black pepper, Freshly ground 2 tsp; lemon, Halved 1; shredded coconut, Sweetened, or shredded fresh coconut; oil, For deep-frying

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor

shrimp, Large, 15/20 size; peeled, deveined, and butterflied24
dark rum1 cup
cayenne pepper1 1/2 tsp
salt1 tsp
smoked paprika2 tbsp
black pepper, Freshly ground2 tsp
lemon, Halved1
shredded coconut, Sweetened, or shredded fresh coconut
oil, For deep-frying

Method 5 steps

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.

Ingredients in this dish

Bell pepper
Lemon
Coconut
Lamb
Prawn / Shrimp