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.
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.
Parrot Bay Coconut Shrimp
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 fying
- 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.
Nutrition
Nutritional values are approximate.
