Skip to main content

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

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