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Coconut Shrimp with Pina Colada Dipping Sauce Recipe

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This recipe for Coconut Shrimp with Pina Colada Dipping Sauce is from The Williford Family Cookbook v. 2, 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:  
INGREDIENTS FOR SAUCE
1/2 cup sour cream
1/4 cup pina colada mix (liquid)1/4 cup crushed pineapple (canned)
2 tbsp. granulated sugar

INGREDIENTS FOR SHRIMP
6 to 10 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined
1 1/2 cups all purpose flour
2 tbsp. granulated sugar
1/4 tsp salt
1 cup milk
2 tbsp. Captain Morgan’s Parrot Bay Coconut Rum
1 cup Panko Japanese breadcrumbs
1/2 cup shredded coconut
Directions:
Directions:
1. Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.
2. Heat oil to 350 degrees.
3. Measure 3/4 cup of flour in a bowl, set aside. In another bowl, mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third bow.
4. 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 that you can spread the shrimp open. Leave the tail intact.
5. To batter the shrimp, dip each one in flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
6. Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove the shrimp to a rack or paper towels to drain.
7. Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.
Number Of Servings:
Number Of Servings:
3-4

 

 

 

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