Sierra Prina

By OmenTrance

Ingredients

• Coconut Shrimp:
• 6-8 cups frying oil (as required by fryer)
• 12 large shrimp or 24 small shrimp, cooked, peeled and deveined (about 1/2 pound)
• 1 1/2 cups all-purpose flour, divided
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup milk
• 3 tablespoons captain morgan Parrot Bay coconut rum
• 1 cup panko Japanese-style bread crumbs
• 1/2 cup flaked sweetened coconut
• Pina Colada Dipping Sauce:
• 1 container Yoplait original vanilla yogurt
• 1/2 12oz can crushed pineapple, drained
• 1/3 Cup Polo Loco cream of coconut (best price at WalMart)

Details

Servings 1
Adapted from sierrasrecipes.blogspot.com

Preparation

Step 1

One of my husbands favorite foods is coconut shrimp. Ive combined different recipes found online and changed/added a few things to make delicious coconut shrimp that tastes similar to his favorite coconut shrimp found at Red Lobster...

Cover and let chill in the fridge while you make the shrimp.

Heat oil to 350 degrees.

In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.

Stir milk and rum into flour mixture.

While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.

*You can also make your own bread crumbs by blending 2 or 3 pieces of bread in a food processor and baking them on a cookie sheet in a 250 degree oven until dry.

I decided to make a coconut shrimp sushi roll while I was at it. SOOO

That looks amazing! My mom needs to make that!

Add comment