Coconut Shrimp

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"Audrey Kellner's daughters recipe from the Penzey's Spice Catalog"
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30 min. servings
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Original recipe yields 6 servings



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  1. In a zip-top bag, combine the rum, lime, garlic, cajun and AZ dreaming. Slosh around to combine. Add the shrimp and slosh again. Marinate in the refrigerator for 15 min.
  2. Heat the oil in a skillet over med hi. Add the shrimp, reserving the marinade. Cook the shrimp 2-3 min. per side and remove to a bowl. Pour the marinade into the skillet and cook for a couple of minutes until it is reduced by 2/3.
  3. Add the shrimp and heat through. Sprinkle with the coconut and serve over rice.
  4. Toast coconut by spreading on a rimmed baking sheet and cooking for 10-15 min at 350. Stir every few minutes until evenly golden brown. (Sweetened coconut works fine as the unsweetened is hard to find.)



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