Piña colada shrimp

Lynnda Cloutier


Every since I had my first coconut shrimp, I fell in love with them. These are prefect for appetizers.From an old magazine

★★★★★ 2 votes
1 1/2 Cups


canola oil
3/4 c
coconut milk
6 Tbsp
pineapple preserves
3 Tbsp
1 tsp
worcestershire sauce
1 c
each unsweetened, shredded coconut and panko bread crumbs
1 lb
large shrimp, peeled and deveined, tails left on
1/4 c


1heat 1 inch oil in a large sauté pan over medium-high to 360°.
2Whisk together coconut milk, preserves, 3 tablespoons cornstarch, and Worcestershire in a bowl. Combine coconut and Panko in another bowl.
3Toss 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 three minutes. Transfer shrimp to a paper towel lined plate.
4pineapple rum dipping sauce:
1 cup pineapple preserves.
1/4 cup coconut milk
2 tablespoons fresh lime juice
2 tablespoons dark rum, optional
1/2 teaspoon red pepper flakes
salt to taste
melt pineapple preserves in a small skillet over medium low heat. Whisk in coconut milk, lime juice, rum, and pepper flakes; let sauce cook one minute. Remove sauce from heat and season with salt.

About this Recipe

Course/Dish: Seafood Appetizers