Hide Information

Information

Course: appetizer, hors d'oeuvre
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 6 to 8 servings
Hide Notes

Notes

The nutty toasted coconut complements the shrimp flavor perfectly. This makes a great appetizer served with the spicy dipping sauce.

Ingredients

  • 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

Directions

1. For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt and oil in a serving bowl. Set aside.

2. 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.

3. 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.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

This recipe serves 8.

287kcal (14%)
34mg (3%)
5mg (8%)
31mcg RAE (1%)
190mg
32mg
13g
3g
2g
6g
85mg (28%)
322mg (13%)
7g (36%)
24g (36%)
2mg (10%)