Coconut Shrimp with Pina Colada Dipping Sauce

This is a take on Red Lobster's coconut shrimp, and I LOVE this dipping sauce. So good! These would be perfect for a party or just dinner one night.

Coconut Shrimp

4 to 6 cups canola or vegetable oil (for frying)

24 jumbo shrimp, peeled and deveined with tails on

1 1/2 cups all-purpose flour, divided

2 Tbl sugar

1/4 tsp salt

1 cup milk

2 Tbl pina colada mix

1 cup panko Japanese breadcrumbs

1 cup shredded coconut

Directions
Heat oil to 350 degrees in a deep fryer or large heavy skillet

Measure 3/4 cup of flour into a medium bowl

In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt

Stir in milk and pina colada mix

Let batter stand for five minutes

In a third medium bowl mix panko breadcrumbs and shredded coconut

Dip each shrimp once in the flour, then wet batter, and then coat with panko/coconut

Place all shrimp on a plate until all of them are battered

Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or golden brown

Only fry about six at a time depending on your pan size (cooking too many will bring down the oil temp)

Remove shrimp to paper towels to drain
Sprinkle with a little extra salt if desired

Serve shrimp with dipping sauce

Pina Colada Dipping Sauce

1/2 cup sour cream

1/4 cup pina colada mix

1/4 cup crushed pineapple

2 Tbl granulated sugar