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This easy to follow recipe will make a dozen coconut shrimp similar to those found at Red Lobster resturants!
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| 1/2 Cup | Sour Cream |
| 1/4 Cup | Pina Colada Mix |
| 1/4 Cup | Crushed Pineapple (canned) |
| 2 Tbsp. | Granulated Sugar |
| 8 Cup | Canola Oil (for fryer) |
| 12 | Large Shrimp, peeld and devained |
| 1 1/2 Cup | All-Purpose Flour |
| 2 Tbsp. | Granualted Sugar |
| 1/4 Tsp. | Salt |
| 1 Cup | Milk |
| 2 Tbsp. | Captain Morgans Parrot Bay Coconut Rum |
| 1 Cup | Panko Japanese Breadcrumbs |
| 1/2 Cup | Shredded Coconut |
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| 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. |
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| 2. |
Heat oil to 350 degrees. |
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| 3. |
Measure 3/4 cup of flour into a medium bowl. In another medium 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 medium bowl. |
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| 4. |
Butterfly cut each shrimp before you start the 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. |
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| 5. |
To batter the shrimp, dip each one in the 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. |
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| 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 shrimp to a rack or paper towels to drain. |
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| 7. |
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa. |
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Recipe Submitted By: Chris Diamond
Category: Appetizer
Type: Seafood
Bake Time:
Servings: 4
Prep. Time:
Utensils: Deep Fryer
Notes: |
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