Caribbean Garlic Coconut Rum Shrimp

Coconut Shrimp... The stuff of legendary appetizer menus at bars everywhere!


And why not?  What makes a great bar snack...


Fast... these cook up in minutes.
Easy... Once the dipping station is set up, bingo bango bongo, dip, dip, dip fry and you are done
A little exotic, something special... It just sounds good.  It sounds like something that is much harder to make than it really is, and with the coconut, it sounds much more special than just a breaded fried shrimp...

I have made these once before, with a small salad size shrimp.  I didn't do the flour step that I did here.  Without the flour, the breading was thinner (with popcorn shrimp, you do not want the breading too thick, or you will not taste any shrimp).  You can check that post by clocking HERE... Garlic Popcorn Coconut Rum SHRIMP appetizer.


This time I was after a thicker coating, like a fried chicken (hey, this would work great for chicken... Oh, that was done recently... Eats Well with Others did the thin coconut coating recipe for a chicken breast.  It needed to be thin, or the coating would have been burnt badly by the time the chicken was done.  You can check her take on the recipe by clicking - Garlic Popcorn Coconut Rum Chicken.


But, for this, I made the recipe using the biggest shrimp I could find...

First I Set up the dipping station...


Flour...


1 Egg mixed with 1/4 cup Coconut Rum


Bread Crumbs mixed with minced Garlic...

Fry in Canolla Oil.


Frying these is so easy, and judging when they are done is equally easy... When the coating is browned, flip and brown the other side.  Shrimp cook VERY fast.  Only about 3 minutes per side!

And just so you know, I did indeed try this with chicken wings... I cooked them as long as I dared, without burning the coating.  But, they were.... rare.


The thin pieces with less meat were fine.  the Bigger pieces with more meat were too rare.  This recipe is perfect for shrimp. but the thicker coating is not good for chicken...


Perfect to serve to guests...

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