Red Lobster's Coconut Shrimp with Pina Colada Sauce

• Seafood

  • 1 1/2 lbs Tail-on shrimp

• Produce

  • 1/3 cup Pineapple

• Canned Goods

  • 2/3 cup Coconut milk

• Condiments

  • 1/2 tsp Lime juice, fresh-squeezed

• Baking & Spices

  • 1/2 cup Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Coconut or vegetable oil

• Nuts & Seeds

  • 3/4 cup Coconut flakes, sweetened
  • 4 tbsp Cream of coconut, sweetened

• Bread & Baked Goods

  • 3/4 cup Japanese panko crumbs

• Drinks

  • 1 tbsp Pineapple juice

• Dairy

  • 1/2 cup Sour cream

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 2 - 3 tablespoons sweetened cream of coconut
• ½ cup sour cream
• ⅓ cup crushed pineapple, well-drained (save the juice)
• 1 - 2 tablespoons pineapple juice (from draining the pineapple)
• salt and pepper
• ½ teaspoon fresh-squeezed lime juice
• 1 + ½ pounds tail-on shrimp, deveined (26 - 30 size)
• ½ cup cornstarch
• ¾ cup sweetened coconut flakes
• ¾ cup Japanese panko crumbs
• 2 tablespoons sweetened cream of coconut
• ⅔ cup coconut milk
• coconut or vegetable oil for frying

Directions

• In a small bowl whisk 2 tablespoons cream of coconut with the sour cream until well combined.
• Stir in the crushed pineapple. Whisk in the lime juice and pineapple juice, one tablespoon at a time, to thin it out a little.
• Stir in a dash or two of salt. Taste and add the remaining tablespoon of cream of coconut if you prefer it sweeter.
• Cover a large baking sheet with parchment paper.
• Season the shrimp with salt and pepper.
• Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
• In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
• In a small bowl whisk the cream of coconut and coconut milk together.
• Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut milk, let the excess drip off then coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
• Place them on the baking sheet. Continue until theyre all coated.
• Repeat with the remaining cornstarch and shrimp until theyre all coated.
• Cover them with plastic wrap and refrigerate until ready to cook.
• In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
• Fry the shrimp in batches of 6 - 8 shrimp about 3 minutes or until golden.
• Drain on paper towels or a wire rack.
• Serve warm with pina colada dipping sauce.
• Refrigerate leftovers.