I had these shrimp at Red Lobster last weekend. Yummy! In my quest to find the recipe, I ran across this one at Robbie's Recipe Collection. We had it as part of our Valentine's dinner last night, and it did not disappoint! Matt added a fabulous grilled steak and steamed crab legs to the fare - I also came in with sourdough bread with oil & vinegar for dipping. What a feast! I'm with Neighbor Jane Payne - I'd rather skip the crowds on Valentine's night, and make myself the same (or better) meal for 1/2 the price!
Coconut Shrimp with Pina Colada Sauce
Prep Time 35 minutes
1 1/2 cups Corn Starch - divided
2 cups Plain Bread Crumbs
2 cups Sweetened Coconut Flakes
1 1/2 cups liquid Pina Colada Drink Mix - divided
2 T Powdered Sugar
1/3 cup Spiced Rum
1 # Raw Jumbo Shrimp - peeled, deveined, butterflied
1/3 cup Sour Cream
1/3 cup Crushed Pineapple - drained
-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a separate bowl; set aside.
-Combine 1 cup pina colada mix, powdered sugar, and rum in a separate bowl; set aside.
-Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and finally into the coconut mixture again. Wow - that's alotta dipping!
-Carefully drop each coated shrimp into 375* oil, fry until golden brown, and drain on paper bags.
-To make dipping sauce, combine 1/2 cup pina colada mix, sour cream, and pineapple.
Please head over to Overwhelmed with Joy for more great Friday recipes.