Cookbook:Coconut Rum-Battered Shrimp

Cookbook | Ingredients | Recipes



  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 350F. 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.