Coconut Shrimp with Pina Colada Dipping Sauce Recipe
COCONUT SHRIMP WITH PINA COLADA DIPPING SAUCE
1lb raw jumbo shrimp (peeled & deveined)
1 ½ cups corn starch (will divided in half)
2 cups plain bread crumbs
2 cups of shredded coconut
1 ½ cups pina colada drink mix (will be divided in half)
2 tbsp powdered sugar
1/3 cup Captain Morgan spiced rum
1/3 cup sour cream
1/3 cup canned crushed pineapple (drained)
Place 1 cup of corn starch in bowl and set aside.
Combine 2 cups bread crumbs, ½ cup cornstarch, and 2 cups shredded coconut in a separate bowl and set aside.
Combine 1 cup pina colada drink mix, 2 tbs. powdered sugar, and 1/3 cup rum in a separate bowl and set aside.
First, coat all of your shrimp in the cornstarch.
Dip each shrimp in the pina colada mixture, then into the coconut breading mixture.
Repeat a second time, dipping shrimp into pina colada mixture, then into the coconut breading mixture.
Preheat Deep Fryer to 375 degrees. Carefully drop each coated shrimp into deep fryer, and fry until golden brown.
Combine ½ cup pina colada drink mix, 1/3 cup sour cream, and 1/3 cup drained pineapple.
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