Coconut Shrimp

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

For the Sauce

• 2 teaspoons Scotch bonnet pepper (any color), seeded and minced
• Juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon dark rum
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For the Shrimp

• 1 pound medium shrimp, peeled and deveined
• 2 egg whites
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1 cup shredded, unsweetened coconut
• 1/2 cup vegetable oil

Directions

1. For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt, and oil in a serving bowl. Set aside.
2. 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.
3. 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.