Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
559
Calories
28g
Protein
41g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 large (15/20) shrimp , peeled, deveined, and butterflied
- 1 cup dark rum
- 1 ½ tsp cayenne pepper
- 1 tsp salt
- 2 Tbsp smoked paprika
- 2 tsp freshly-ground black pepper
- 1 lemon , halved
- Sweetened shredded coconut , or shredded fresh coconut
- Oil for deep-frying
Directions
1
Combine rum and seasonings. Pour over shrimp and refrigerate for at least 30 minutes, 8 hours for most (the alcohol will cook it after that).
2
Dredge shrimp in coconut. Let rest at room temperature 2–3 minutes.
3
Heat oil to 350°F. Fry shrimp 6 at a time 3 minutes.
4
Drain on a cooling rack above a sheet pan .
5
Squeeze some lemon juice over and serve warm.
Recipe sourced from
wikibooks