Pina Colada Shrimp

Coconut shrimp w/pineapple-rum dipping sauce
Photo by Tammy L.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • canola oil

  • 3/4 3/4

    3/4 c coconut milk

  • 6 6

    6 T pineapple preserves

  • 3 3

    3 T cornstarch

  • 1 1

    1 t Worcestershire sauce

  • 1 1

    1 c unsweetened shredded coconut

  • 1 1

    1 c panko crumbs

  • 1 1

    1 lb lg shrimp, peeled and deveined, tails on

  • 1/4 1/4

    1/4 c cornstarch

  • 1 1

    1 c pineapple preserves

  • 1/4 1/4

    1/4 c coconut milk

  • 2 2

    2 T lime juice

  • 2 2

    2 T dark rum

  • 1/2 1/2

    1/2 t red pepper flakes

Directions

Whisk coconut milk, preserves, cornstarch and Worcestershire. Combine coconut and panko in another bowl. Toss shrimp with cornstarch. Dip in wet then dry mixtures. Drop into hot oil and fry til golden brown, about 3 minutes. For Sauce: Melt preserves. Whisk in the rest and cook 1 min. Add salt to taste.

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