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Ingredients
- Piña colada dipping sauce:
- 1 cup Panko bread crumbs
- 3/4 cup cornstarch, divided
- 1 cup coconut flakes
- 1/2 cup piña colada drink mix, such as Major Peters
- 1 tablespoon confectioners sugar
- 3 tablespoons spiced rum
- 1/2 pound 16-20 count shrimp, peeled, deveined and butterflied
- Canola oil, for frying
- Piña colada dipping sauce, for serving (see recipe)
- Kosher salt and black pepper, to taste
- 1 cup piña colada drink mix, such as Major Peters
- 1/4 cup water
- 2 tablespoons crushed pineapple, drained
- 1 tablespoon coconut flakes
- 2 tablespoons confectioners sugar
- 11/2 teaspoons cornstarch
- 1 tablespoon fresh lime juice
- Kosher salt and black pepper, to taste
Details
Preparation
Step 1
1 Using a medium bowl, combine bread crumbs, 1/4 cup cornstarch and coconut, season with salt and pepper, to taste, and set aside.
2 Combine piña colada mix, confectioners sugar and rum in a small mixing bowl, set aside. Place remaining cornstarch in a separate small bowl.
3 Dust shrimp with cornstarch, shaking off excess. Dip in piña colada mixture and coat shrimp by pressing into bread crumb mixture. Repeat coating in piña colada mixture and bread crumb mixture.
4 Heat 2 inches of oil in a deep sauce pan over medium heat or a deep fat fryer to 375 degrees F. Line a plate with paper towels, set aside. Working in batches, fry prepared shrimp until golden brown, drain on prepared plate. Serve with piña colada dipping sauce.
Makes 2 servings.
Piña colada dipping sauce:
1 Using a small sauce pan over medium heat, combine piña colada drink mix, water, pineapple, coconut and powdered sugar. Heat until sauce begins to simmer, stirring frequently. Allow sauce to simmer and reduce slightly, about 10 minutes.
2 Using a small bowl, dissolve cornstarch in lime juice. Whisk cornstarch mixture into sauce, simmer sauce until thickened, about 3 minutes. Remove from heat, season with salt and pepper, to taste, and set aside to cool.
Makes about 1 ¼ cups.
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