The nutty toasted coconut complements the shrimp flavor perfectly. This makes a great appetizer served with the spicy dipping sauce.
Makes6 to 8 servings
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cocktail Party, game day
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationgluten-free, lactose-free, low carb, peanut free
Taste and Texturecrunchy, hot & spicy, sweet, tangy, tart
- 2 teaspoons Scotch bonnet pepper (any color), seeded and minced
- Juice of 1 lime
- 1 tablespoon honey
- 1 tablespoon dark rum
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 2 egg whites
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- 1 cup shredded, unsweetened coconut
- ½ cup vegetable oil
For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt and oil in a serving bowl. Set aside.
Rinse the shrimp in cold water and pat dry with paper towels. In a small bowl, beat together the egg whites, Worcestershire sauce and salt. Spread the coconut out on a plate. Coat each shrimp with the egg white mixture and roll in the coconut.
Heat ¼ cup of the oil in a large skillet over high heat until it is very hot. Add half of the shrimp to the oil in a single layer. Fry until golden brown, for 1½ minutes. Turn each one over and cook 2 minutes more. Remove to drain on paper towels. Using the remaining ¼ cup of oil, repeat the process until all of the shrimp is cooked. Serve the shrimp immediately with the dipping sauce.
2006 Lucinda Scala Quinn