Coconut Shrimp

1. 1

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

2. 2

   Set aside.

3. 3

   Rinse the shrimp in cold water and pat dry with paper towels.

4. 4

   In a small bowl, beat together the egg whites, Worcestershire sauce and salt.

5. 5

   Spread the coconut out on a plate.

6. 6

   Coat each shrimp with the egg white mixture and roll in the coconut.

7. 7

   Heat 1/4 cup of the oil in a large skillet over high heat until it is very hot.

8. 8

   Add half of the shrimp to the oil in a single layer.

9. 9

   Fry until golden brown, for 1 1/2 minutes.

10. 10

    Turn each one over and cook 2 minutes more.

11. 11

    Remove to drain on paper towels.

12. 12

    Using the remaining 1/4 cup of oil, repeat the process until all of the shrimp is cooked.

13. 13

    Serve the shrimp immediately with the dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.