Saturday, 19 May 2012

Coconut Shrimp & Pina Colada Dip

We have served these crispy shrimp with the dip many times and they are always a hit! If you have ever ordered the "Parrot Bay Shrimp" at the Red Lobster Restaurant you will find these a very close copy cat, but better. They can be made ahead, frozen and then thawed and heated up. If you plan to make ahead try not to cook them as long as they will brown up during re-heating. Enjoy!!!!!

Coconut Shrimp

Shrimp/Prawns - large/medium cooked with tails peeled/deveined (approx. 30 - 40)
2 Eggs (large)
1 Tbsp water
3/4 cup flour
1 1/2 Cups Coconut - medium unsweetened
3/4 Cup Panko (Japanese bread crumbs)
Canola or Vegetable Oil, for frying

Beat eggs and water together with a fork in a small bowl. Dredge shrimp in flour. Dip in egg mixture and then into coconut panko mixture. Deep-fry, in batches, in hot (375°F, 190°C) cooking oil for 1 to 2 minutes until golden. Remove to paper towels to drain. Makes about 30-40 appetizers.

Pina Colada Dipping Sauce

1 Cup Pina Colada mix (Motts Mr. & Mrs. T)
1/4 Cup water
2 Tablespoon crushed pineapple, drained
1 Tablespoon + 1 teaspoon sweetened coconut flakes
3 Tablespoons + 1 teaspoon powdered sugar
1 1/2 teaspoon cornstarch
3 teaspoon cold water


Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Coconut Shrimp.

Recipe Link: Coconut Shrimp & Pina Colada Dipping Sauce
Beat egg and water
I use cooked prawns  however you could use raw/uncooked.

Dust each prawn with flour
Dip into egg mixture

Roll each prawn in coconut panko mixture
Fry until golden brown
Remove and drain on paper towel
Combine the first 5 ingredients and cook on medium and simmer for 10 -12 minutes.
Add the cornstarch mixture and continue to cook until sauce has thickened.

Serve on a large plate with dip room temperature

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