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Coconut Shrimp with Piņa Colada Dipping Sauce Recipe

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This recipe for Coconut Shrimp with Piņa Colada Dipping Sauce is from Recipes With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For coconut shrimp:
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

For dipping sauce:
1 cup sour cream
1 cup cream of coconut (Coco Lopez)
1⁄4 cup crushed pineapple
1 teaspoon fresh lemon juice
Directions:
Directions:
For coconut shrimp:
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

For dipping sauce:
Combine Sour Cream and Coco Lopez in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin.
Drain crushed pineapple.
Fold crushed pineapple into cream mixture.
Finish with juice from one lemon.
Cover and store refrigerated.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
This makes an excellent appetizer or a main course. The piņa colada dipping sauce is a Red Lobster recipe!

 

 

 

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