Coconut Shrimp

Coconut Shrimp

For the sauce:

2 tsp scotch bonnet pepper (any color), seeded and minced

Juice of 1 lime

1 Tbsp honey

1 Tbsp dark rum

½ tsp salt

1 Tbsp vegetable oil

For the shrimp:

1 pound medium shrimp, peeled and deveined

2 egg whites

½ tsp Worcestershire sauce

¼ tsp 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 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 1 ½ minutes. Turn each one over and cook 2 more minutes. 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.

Kerry Walker

Manchester, VT