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

How to Make Piña colada shrimp


  • 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.

Printable Recipe Card

About Piña colada shrimp

Course/Dish: Seafood Appetizers