Karen's Coconut Shrimp

By JenineG

Serve with rice.

Ingredients

• 1 1/2 to 2 lbs peeled, deveined shrimp
• 1/2 cup white rum
• 1 TB lime zest (or zest of 1 lime)
• 1/2 to 1 tsp granulated or minced garlic
• 1 tsp cajun seasoning
• 1 tsp arizona dreaming
• 2 TBS olive oil
• 1 cup toasted, unsweetened, shredded coconut

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

In a zip-top bag, combine the rum, lime zest, garlic, cajun seasoning and arizona dreaming. Shake to combine; add shrimp and shake to coat; marinate in the refrigerator for 15 minutes.

Heat the oil in a skillet over medium high heat. Add the shrimp, reserving the marinade. Cook the shrimp 2-3 minutes per side and remove to a bowl. Pour the marinade into the skillet and cook for a couple of minutes until reduced by 2/3. Add the shrimp and heat through. Sprinkle with the coconut and serve over rice.

It is safe to use the marinade because it is throughly cooked, however, you can also reserve 1/4 of the marinade before using it to coat the shrimp and disgard the rest if you prefer.

Toast coconut by spreading on a rimmed baking sheet and cooking for 10-15 minutes at 350 degrees, stirring every few minutes until evenly golden brown. It can be difficult to find unsweetened shredded coconut, so we tried the recipe with sweetened shredded coconut from the baking aisle as well and it was delicious.