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  • Taste of the South

    Southern & Spicy

    Mar 23, 2021 3 minutes
    PHOTOGRAPHY BY JIM BATHIE
    RECIPE DEVELOPMENT BY J.R. JACOBSON AND TAYLOR FRANKLIN WANN
    FOOD STYLING BY KATHLEEN KANEN
    STYLING BY LUCY FINNEY

    Coconut-Fried Shrimp with Jezebel Sauce

    MAKES 6 TO 8 SERVINGS

    Marinating the shrimp in hot sauce and frying them up in a crispy coating guarantees an irresistible appetizer.

    1 (13.5-ounce) can coconut milk
    4½ teaspoons kosher salt, divided
    1 teaspoon Hot Pepper Sauce (recipe follows)
    1 pound fresh peeled, deveined jumbo shrimp (tails left on)
    1 tablespoon olive oil
    1 small red onion, finely chopped
    1 jalapeño, finely chopped (seeded and stems removed,

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