Coconut Shrimp w/ Pina Colada sauce

Pina Colada Dipping Sauce

  • 1/2 c. sour cream
  • 1/4 c. pina colada non-alcoholic drink mix
  • 1/4 c. crushed pineapple (canned)
  • 2 Tbs sugar

Combine all ingredients; set in refrigerator to chill while preparing shrimp.


Coconut Shrimp

  • 6-8 c. canola oil (as required by fryer)
  • 12 large shrimp, peeled and deveined (approx. 1/2 lb)
  • 1.5 c. flour
  • 2 Tbs sugar
  • 1/4 tsp salt
  • 1 c. milk
  • 2 Tbs Captain Morgan Parrot Bay coconut rum (or your preferred knock-off brand)
  • 1 c. panko Japanese-style bread crumbs
  • 1/2 c. flaked coconut

Heat oil in fryer to 350 F.

Measure 3/4 c. flour into medium bowl.

In separate medium bowl, mix remaining 3/4 c. flour, sugar, and salt.

Stir milk and rum into flour/sugar/salt mixture.  Let stand for 5 minutes.

While batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

Butterfly cut each shrimp before you start battering – use a sharp knife to slice through the top of the shrimp (where the vein was) so you can spread the shrimp open like a gruesome underwater butterfly made of meat.  Leave the tail intact.

Individually, dip each shrimp in flour, then wet batter, then panko/coconut mixture.

Once all shrimp are battered, fry them by dropping six at a time into the hot oil for 2-3 minutes, or until shrimp are golden brown.

Remove shrimp to a rack or paper towels to drain.

Serve shrimp with pina colada dipping sauce on the side.



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