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Ingredients
- 1 lb 16/20 size shrimp, peeled and deveined, tail on
- 2 Tbsp. dark rum
- 2 Tbsp. honey
- 1 x lime, juiced
- 2 x Large eggs, beaten
- 1/2 c. all purpose flour
- 1/2 c. coconut
- 1/2 c. butter
Directions
- 1. Flour shrimp and shake off excess.
- 2. Combine Large eggs, rum, honey, and lime juice. Dip floured shrimp into mix.
- 3. Coat shrimp with coconut, lightly pressing coconut onto shrimp.
- 4. Heat butter in deep-sided skillet and shallow-fry shrimp till golden brown.
- Drain on paper towels.
- Number of servings is determined by shrimp size and number of shrimp you want to serve.
- 16/20 shrimp per lb. will yield 4-5 shrimp per person if serving 4 people or possibly 3 per person if serving 6 portions.
- Serve with Pineapple-Anise Chutney.
- Notes: An optional cooking method is to deep fry in vegetable oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 240 | 66% |
| Total Fat 27.39g | 34% |
| Saturated Fat 16.91g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 200mg | 8% |
| Potassium 95mg | 3% |
| Total Carbs 23.06g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.43g | 6% |
| Protein 5.26g | 8% |
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