Ingredients
Everything you'll need to make this recipe
1
24 large (15/20) shrimp, peeled, deveined, and butterflied
2
1 cup dark rum
3
1 ½ tsp cayenne pepper
4
1 tsp salt
5
2 Tbsp smoked paprika
6
2 tsp freshly-ground black pepper
7
1 lemon, halved
8
Sweetened shredded coconut, or shredded fresh coconut
9
Oil for deep-frying
Instructions
Step-by-step guide to making this recipe
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).
30 minutes
2
Dredge shrimp in coconut. Let rest at room temperature 2–3 minutes.
2–3 minutes
3
Heat oil to 350°F. Fry shrimp 6 at a time 3 minutes.
3 minutes
4
Drain on a cooling rack above a sheet pan.
5
Squeeze some lemon juice over and serve warm.