Pina Colada Shrimp

By cindygwest

Must use unsweetened coconut so that it doesn't burn during frying. Serve as appetizer with toothpick through shrimp of top of shot glass with a little of the sauce.

Ingredients

• SHRIMP
• Canola oil
• 3/4 cp coconut milk
• 6 T. pineapple preserves
• 3 T. cornstarch
• 1 t. Worchestershire sauce
• 1 cup each unsweetened coconut and panko bread crumbs
• 1 lb. shrimp, peeled and deveined, tails left on
• PINEAPPLE-RUM DIPPING SAUCE
• 1 cup pineapple preserves
• 1/4 cup coconut milk
• 2 T. fresh lime juice
• 2 T. dark rum
• 1/2 t. red pepper flakes
• 1/2 t. salt

Preparation

Step 1

Heat 1 inch oil in a large saute pan over medium heat to 360 degrees.

Whisk together coconut milk, preserves, 3 T. cornstarch, and Worcestershire in a bowl. Combine coconut and panko in another bowl.

Toss shrimp with 1/4 cup cornstarch; shake off excess. Dip shrimp into coconut milk mixture, then dredge in panko mixture. Drop shrimp, one at a time, into hot oil and fry in batches until golden, about 3 minutes. Transfer shrimp to a paper-towel-lined plate.

Pineapple-Rum Dipping Sauce:

Melt pineapple preserves in a small skillet over medium-low heat. Whisk in coconut milk, lime juice, rum and pepper flakes; let sauce cook 1 minute. Remove sauce from heat and season with salt.