Cooking with beer, wine and spirits

Coconut Rum Shrimp with Pina Colada Dipping Sauce

Coconut Rum Shrimp with Pina Colada Dipping Sauce

If you like Pina Coladas…you will LOVE this coconut shrimp dish, which was inspired by the popular vacation cocktail. I actually always thought that I didn’t like Pina Coladas, as I’m really not the biggest fan of coconut. For some reason my mind can’t shake the texture comparison of shredded coconut to the fake plastic grass that comes in Easter baskets. It wasn’t until my last cruise that I realized I am actually in love with them and could drink them out of a pineapples or coconuts for the rest of my live long days.

 

When making this dish, I think I was most excited about the Pina Colada dipping sauce. I’m told that Red Lobster has a similar dipping sauce, but when I looked up the recipe for their dipping sauce, I found that they did not include any alcohol. And what’s a Pina Colada without any rum, AMIRITE? While this recipe isn’t quite as easy as the Red Lobster version (which I did test as well), I do think that the Pina Colada flavor is more authentic.

Sweet, juicy shrimp with a crunchy coconut breading – add the Pina Colada dipping sauce and one bite will have you thinking about your next vacation.

If this dish doesn’t get you in the vacation mood, at the very least it will get you humming the Pina Colada song. I’m not ashamed to admit I sang that song – or the lyrics I thought belonged to that song – the entire time I was testing this recipe (and for about a week after, which my husband LOVED.)

Sweet, juicy shrimp with a crunchy coconut breading – add the Pina Colada dipping sauce and one bite will have you thinking about your next vacation.

Coconut Rum Shrimp with Pina Colada Dipping Sauce

Sweet, juicy shrimp with a crunchy coconut breading – add the Pina Colada dipping sauce and one bite will have you thinking about your next vacation.
Course Appetizer
Servings 2 servings

Ingredients

Coconut Rum Shrimp

  • Vegetable oil for frying
  • 1 lb. extra-large shrimp peeled and deveined
  • ½ c. flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 large eggs
  • 1 tbsp. coconut milk
  • 1 tbsp. coconut rum
  • ¾ c. panko crumbs
  • 1 ¼ c. shredded coconut

Pina Colada Dipping Sauce

  • ¾ c. Pina Colada mixer
  • ¼ c. coconut rum
  • ¼ c. crushed pineapple
  • 1 tbsp. granulated sugar
  • 1 tbsp. shredded coconut
  • ½ c. cold water
  • 3 tbsp. cornstarch

Instructions

  1. Press the shrimp between two paper towels to remove excess moisture
  2. Combine the flour with salt and pepper in a medium bowl and mix well
  3. Crack the eggs into a second bowl and whisk in the coconut milk and rum until blended
  4. Combine the panko and shredded coconut in a third bowl

Coconut Rum Shrimp

  1. Dip each individual shrimp into first the seasoned flour, then the egg mixture and then the panko, being careful to shake off any excess between steps
  2. Place the breaded shrimp in a single layer on dish and refrigerate for at least 20 minutes
  3. Fill a 12-inch skillet midway with vegetable oil and heat until the oil reaches 375 degrees F
  4. Place the shrimp in the skillet in a single layer and cook until golden brown (2-3 minutes), turning once halfway through
  5. Remove the shrimp with a slotted spoon and drain on a paper-towel lined dish
  6. Serve with Pina Colada Dipping Sauce

Pina Colada Dipping Sauce

  1. Combine the Pina Colada mix, rum, crushed pineapple, sugar and shredded coconut in a small saucepan
  2. Turn the heat to high and bring to a boil before lowering to medium
  3. In a small bowl, make a cornstarch flurry by adding the cornstarch to ½ c. of cold water, stirring to remove any clumps
  4. Slowly add the flurry to the saucepan, stirring well. Continue to simmer for an additional 3 minutes
  5. Pour the sauce into a dish and set in the refrigerator to chill for a minimum of 1 hour

Recipe Notes

The dipping sauce is best when chilled for at least an hour, so plan to make it ahead of time and store in the fridge until ready to serve.



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