Coconut Shrimp with Pina Colada dipping sauce

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Just as the title says

Serves: 3-4

Preparation time:
Cooking time:



-1/2 lbs. large shrimp
-1 c. plain breadcrumbs
-1/4 c. corn starch (mix with coconut and bread crumbs)
-1 c. sweetened coconut flakes
-1/2 c. pina colada mix
-1 tbsp. powdered sugar
-3 tbsp. Captain Morgan Spiced Rum
-1/2 c. corn starch
-Oil for deep frying

Pina Colada Sauce:

-1 c. pina colada mix
-1/4 c. water
-3 tbsp. canned crushed pineapple (drained)
-1 tbsp. sweetened coconut flakes
-3 tbsp. powdered sugar
-1 1/2 tsp. corn starch
-3 tsp. cold water


Battering the Shrimp:

You'll need 3 mixing bowls.

In one bowl combine bread crumbs, 1/4 cup corn starch, and coconut. Set aside.
In the second bowl combine pina colada mix, powdered sugar, and rum.
Put the 1/2 cup corn starch in the third bowl.

Coat shrimp first with corn starch, then with the pina colada mix, then with the bread crumb mix. Put battered shrimp back into the pina colada mix and then into the bread crumb mix one more time.

Heat frying oil. Carefully place battered shrimp into the hot oil and fry until golden brown.

Pina Colada Dipping Sauce:

Combine pina colada mix, water, crushed pineapple, and powered sugar in a sauce pan. Stir frequently and heat on medium-low until the sauce begins to simmer.
Let mixture simmer slowly for 10 minutes.

Combine corn starch and water together in a seperate bowl and then add mixture to the pina colada amalgamation. Simmer for another 3-5 minutes or until it reaches your desired thickness. If the sauce is still too thin, add more corn starch.
Remove from heat and let cool to room temperature to serve.

You're finished! Sit back, relax, enjoy your fucking shrimp, and be amazed at your cooking skills.


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