Mike, Author at Life's A Tomato

Parrot Bay Coconut Shrimp

This is it. The best shrimp I’ve ever made. With the best dipping sauce. I could eat these Parrot Bay coconut shrimp embarrassingly fast, and in embarrassingly large quantities. I’m not ashamed to admit it. They’re fantastic. Lightly crunchy. Lightly sweet. With a wonderful tropical sauce. There’s coconut all around, but it’s not overpowering at all. It’s perfect. These are amazingly good shrimp.

Quality Ingredients Make For Great Shrimp

The key to these Parrot Bay coconut shrimp is to not skimp on the ingredients. Get quality coconut rum. Get good pina colada mix. And most importantly, get great shrimp. I only use wild-caught Florida or Louisiana shrimp. Shrimp to Shore ships as soon as their catch is caught.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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If you search around, you’ll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly. Or find a local fish monger that can get you shrimp. Don’t settle for less than the best, this dish deserves it.

Also try my other take on coconut shrimp with a dipping sauce.

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5 from 1 vote

Parrot Bay Coconut Shrimp

If you search around, you'll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly.

Course Appetizer or Main

Cuisine American

Keyword coconut, deep-fried, shrimp

Prep Time 15

Cook Time 15

Servings

Calories 910kcal

Equipment

Ingredients

For the Pina Colada Dipping Sauce

½ cup sour cream
¼ cup pina colada mix liquid
¼ cup crushed pineapple canned, un-drained
2 tablespoons sugar

For the Shrimp

vegetable oil for frying
12 large shrimp peeled, deveined, butterflied if preferred
1 ½ cups all-purpose flour divided
2 tablespoons sugar
¼ teaspoon kosher salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko breadcrumbs
½ cup sweetened shredded coconut

Instructions

For the Pina Colada Dipping Sauce

Combine all ingredients.
Refrigerate until ready to use.

For the Shrimp

Heat a few inches of oil to 350 F in a Dutch oven or deep fryer.
Set out three medium bowls.
In the first bowl, place 3/4 cups of flour.
In the second bowl, combine the remaining 3/4 cup of flour, sugar and salt.
Add the milk and rum and stir or whisk until smooth.
In the last bowl combine the panko and coconut.
Let the wet batter stand for minutes.
Working in batches, dip the shrimp in the bowl of flour. Toss to coat. Shake off any excess flour.
Next, transfer the shrimp to the wet batter and dunk and turn to coat well. Shake off any excess batter.
Last, place the shrimp in the panko mixture and toss to coat.
Fry the shrimp for 2-3 minutes or until golden brown.
Remove to a wire rack or paper towel-lined plate to drain.
Serve hot with the pina colada dipping sauce.

Notes

The sauce is delicious. Make extra.

Nutrition

Nutritional values are approximate.

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FAST-HEATING & FAMILY-SIZE: This powerful…
ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…

Spice-Brined Grilled Chicken Breasts

I could not have been happier with how these spice-brined grilled chicken breasts turned out. I was looking for tender, flavor-packed, juicy chicken to use in a big batch of chicken salad. And that’s exactly what I got. I grilled my chicken (in this case, split chicken breasts, but boneless skinless will work just fine too) on cedar planks for a little extra flavor and aroma, but you can skip that and do them directly on your grill grates too.

For The Best Results, Go Skinless

I am not a fan of skin-on chicken when it comes to brining although you can certainly use it if you want. Leaving the skin on normally does help keep the meat from drying out, but that’s not really needed here. And no way is it going to get crispy enough to enjoy. So, skip it if you want. I did. This spice-brined grilled chicken breasts recipe doesn’t need any tinkering with. It’s great just as it is.

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You can use any seasoning on the chicken you want, but I would shy away from anything heavy on salt (you already brined it it) and sugar (it’ll burn over the high grill heat).

Also try my grilled Dijon chicken and my outrageously-good butterflied chicken legs.

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5 from 1 vote

Spice-Brined Grilled Chicken Breasts

You can use any seasoning on the chicken you want, but I would shy away from anything heavy on salt (you already brined it) and sugar (it'll burn over the high grill heat).

Course Main

Cuisine American

Keyword brined, poultry

Prep Time 2 15

Cook Time 2 15

Servings

Calories 701kcal