Coconut Rum-Battered Shrimp

Name: Coconut Rum-Battered Shrimp
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

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

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.

More recipes with shrimp, rum, cayenne pepper, paprika, lemon or coconut

Adapted from “Coconut Rum-Battered Shrimp” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.