Sunday, March 7, 2010

Garlic Popcorn Coconut Rum SHRIMP appetizer


I made these with the little popcorn shrimp.  They made a wonderful little addition to a meal, or to serve as an appetizer.  It can easily be adapted to the large shrimp if you want to make a main course of it.  These indeed tasted wonderful just popping them in your mouth.

One note, shrimp cook FAST.  Do not put a heavy coating of breading on them.  By the time the breading is cooked, the shrimp have become very rubbery over done. 

Here's what I did...

1 pound of popcorn Shrimp
1 large Egg, beaten
1/4 cup Coconut Rum
2 cloves Garlic Minced tiny
1 tsp Salt
1/2 cup Breadcrumbs
1 cup shredded coconut
Canola Oil for frying

3 bowls prior to the oil...

Bowl one, combine garlic, salt, breadcrumbs and coconut

Bowl two, combine egg and rum

Bowl three, Coconut
  • Rinse the shrimp under cold water and pat dry.
  • Dredge in bowl one.
  • Dip in the egg and rum.
  •  Roll in the coconut
  • Drop in the frying oil for 3 minutes
  • Repeat everything because these are so good, you will want more!
  • Oh, and take a look at my "sister" site, "A KANSAS FOODIE in the VIRGIN ISLANDS", where today I posted a Banana Coconut Daiquiri drink recipe that would go GREAT with these!


  1. I love shrimp and I'd be in Heaven down there. This looks really good Dave

  2. I love coconut. In any aspect, way, shape or form. For breakfast, lunch or dinner. These look excellent.

    In response to your comment...and wow I might start crying saying this...I'm not going to be able to run boston. The injury that I got in November still hasn't gone away but physical therapy has definitely been helping. Luckily, I can defer my entry until next year so you'll just have to stay tuned until then. Plus I hope there will be another marathon this summer or fall. If I get better in the next month or so I will train for San Diego's Rock and Roll Marathon in june...but I will keep you posted.

  3. Oh my, those look delicious. My husband is going to love these! Thanks for another great recipe.

  4. I'm not a big shrimp fan, but I would definitely try these. They look wicked good.

  5. You move four times in two weeks, and still manage to cook like this! I've said before, you got more energy than a mongoose on crack!

  6. I'm so gonna starve if I come down there :(

    Looks good, but, yeah, the shrimp-just can't do it. I'll bring my peanut butter on our new boat! (haha)

  7. This looks and sounds so yummy and delicious Dave!

  8. Hope you enjoyed your Surprise Party! *smiling*

    GMR made bourbon-glazed shrimp last night - SOOO good.....

  9. Did any of the coconut rum spontaneously combust in the oil? I would think that would be a potential problem. They look AMAZING however.

  10. Oh wow! I wish I had about a pound of these right now!

  11. Love a little coconut with my shrimp! Looks excellent.

  12. Am glad you're now an islander like me, Dave. We have one more thing in common. LOL. Love what you did with the shrimps.

  13. The addition of the coconut rum is inspired. Love it!