piña colada shrimp
(2 ratings)
Every since I had my first coconut shrimp, I fell in love with them. These are prefect for appetizers.From an old magazine
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(2 ratings)
yield
1 1/2 Cups
Ingredients For piña colada shrimp
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canola oil
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3/4 ccoconut milk
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6 Tbsppineapple preserves
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3 Tbspcornstarch
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1 tspworcestershire sauce
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1 ceach unsweetened, shredded coconut and panko bread crumbs
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1 lblarge shrimp, peeled and deveined, tails left on
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1/4 ccornstarch
How To Make piña colada shrimp
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1heat 1 inch oil in a large sauté pan over medium-high to 360°.
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2Whisk together coconut milk, preserves, 3 tablespoons cornstarch, and Worcestershire in a bowl. Combine coconut and Panko in another bowl.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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