Great version of the Red Lobster favorite. The sauce may be the best part!
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 Tbsp. granulated sugar
6-8 cups canola oil (as needed for fryer)
12 large shrimp (about 1/2 lb) , peeled and deveined
1 1/2 cups all-purpose flour
2 Tbsp. granulated sugar
1/4 tsp. salt
1 cup milk
2 Tbsp. Captain Morgan’s Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs
1/2 cup shredded coconut
In medium mixing bowl, blend sour cream, pina colada mix, pineapple and sugar. Mix well; cover and place in refrigerator to chill.
Meanwhile, place canola oil in deep fryer and heat to 350 degrees. You will need 3 medium size mixing bowls.
Measure 3/4 cup of flour into first mixing bowl. In separate bowl, mix together remaining 3/4 cup flour, sugar and salt. Stir in milk and rum. Let batter stand for 5 minutes.
While batter rests, combine panko breadcrumbs and shredded coconut into a third mixing bowl. Butterfly each shrimp. (Slice through the top of shrimp with sharp knife and spread the shrimp open.) Leave tail intact.
To batter the shrimp, dip each one in flour, then batter, then coat each shrimp with the coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry shrimp by dropping 6 at a time into hot oil and cook for 2-3 minutes or until the shrimp are golden brown. Remove shrimp to rack or paper towel to drain.
Serve shrimp hot with pina colada dipping sauce on the side.
PDF 
