NO PHOTO
Ingredients
Servings
- 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
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
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.