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.
Servings 2
Calories 910kcal
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
Calories: 910kcal | Carbohydrates: 135g | Protein: 21g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 585mg | Potassium: 577mg | Fiber: 8g | Sugar: 40g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 288mg | Iron: 7mg