Rating: 3.6 stars
15 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
  • 15 Ratings

Lightly fried shrimp is served with a spicy-sweet dipping sauce for a fun and easy party appetizer.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Mad Hungry, June 2011, Mad Hungry

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Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

FOR THE SHRIMP
FOR THE SAUCE

Directions

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

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  • 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 1/4 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 1/2 minutes. Turn each one over and cook 2 more minutes. Remove to drain on paper towels. Using the remaining 1/4 cup of oil, repeat the process until all of the shrimp is cooked. Serve the shrimp immediately with the dipping sauce.

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Reviews

15 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0