Coconut Rum-Battered Shrimp
Coconut Rum-Battered Shrimp are butterflied shrimp marinated in dark rum, rolled in shredded coconut and deep-fried until crisp. The marinade does double duty: smoked paprika and cayenne give the shrimp a smoky heat, while the rum seasons them and starts to firm the flesh during a long soak. Draining the batches on a rack instead of paper keeps the coconut coating dry, and a squeeze of lemon finishes them.
Instructions
Stir the rum together with the cayenne, salt, smoked paprika and black pepper in a bowl or dish large enough to hold the shrimp.
Add the butterflied shrimp and turn them to coat in the marinade. Refrigerate for at least 30 minutes. For most people 8 hours is the better choice, since the alcohol will start to cook the shrimp after that point.
Lift the shrimp out of the marinade and press each one into the shredded coconut until it is fully coated. Let them rest at room temperature for 2 to 3 minutes so the coconut sticks.
Heat the oil for deep-frying to 350°F. Fry the shrimp in batches of 6 for about 3 minutes each.
Lift the cooked shrimp out and set them on a cooling rack placed over a sheet pan, so the oil drains away and the coconut stays crisp.
Squeeze lemon juice over the shrimp and serve while still warm.
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