Coconut Shrimp

Recipe by: Lucinda Scala Quinn | from Lucinda's Authentic Jamaican Kitchen

Cookstr

Course: Appetizer, Hors D'oeuvre

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

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

Yield: Makes 6 to 8 servings

INGREDIENTS

For the sauce:

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

For the shrimp:

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 8.

Calories 287kcal (14%)

Calcium 34mg (3%)

Vitamin C 5mg (8%)

Vitamin A 31mcg RAE (1%)

Potassium 190mg

Magnesium 32mg

Protein 13g

Sugar 3g

Fiber 2g