May 17, 2012

Coconut Shrimp & Pina Colada Dipping Sauce

We made these in December but for the life of me I cannot find my print out with notes. That said, I think we started with the recipe on Copy Kat and tweaked it to suit ourselves. Below is what I think we did. Until I make it again I cannot be positive though. The link for the shrimp is here. The link for the sauce is here. We figured ½ pound of shrimp per person, so adjust the recipe as necessary.

½ pound large shrimp (butterfly the shrimp), tails are optional
1 cup sweetened coconut flakes
1 cup plain Panko
¼ cup cornstarch (for mixing with coconut and bread crumbs)
½ cup pina colada mix
1 tbsp powdered sugar
½ cup cornstarch
Mix Panko, ¼ cup cornstarch, and coconut in a deep bowl and set aside. Combine pina colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place ½ cup cornstarch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°. Coat shrimp first in pina colada mix, then in cornstarch, then in the pina colada mix, then dust shrimp in bread crumbs/coconut mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown; remove from fryer and drain.

For the Pina Colada Dipping Sauce
1 cup pina colada mix
¼ cup water
2 tbsp crushed pineapple, drained
1 tbsp + 1 teaspoon sweetened coconut flakes
3 tbsp + 1 teaspoon powdered sugar
1½ tsp cornstarch
3 tsp cold water

Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

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