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Deep-Fried Coconut Shrimp
My Mom loves coconut shrimp!
Ingredients
Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!1 large egg
1/2 cup all-purpose flour
2/3 cup beer (room temperature)
1 1/2 teaspoons baking powder
1/3 cup all-purpose flour
2 cups mound's brand sweetened coconut
25 medium uncooked fresh shrimp, with tails left on
2 1/2 cups vegetable oil (can use 3 cups)
Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Instructions
1NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).2In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
3Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
4Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
5Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
6Repeat with all remaining shrimp.
7Place onto a parchment-lined baking sheet.
8Refrigerate for a minimum of 5-24 hours.
9Heat oil in a deep-fryer or in a large heavy pot to 350°F.
10Fry the shrimp in batches turning once until golden brown.
11Carefully using tongs remove to a brown paper bag or paper towels to drain.
Pina Colada Dipping Sauce
1Prepare pina colada dipping sauce first by combining all the ingredients.
2Cover this and let it chill out in the fridge while you make the shrimp.
Red Lobster Pina Colada Dipping Sauce
Ingredients
1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbs. Crush Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water
Instructions
Mix Pina Colada, water, crush pineapple, coconut, and powder 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 corn starch and 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 Parrot Bay Coconut Shrimp and Parrot Bay Rum Shrimp.
Red Lobster makes the best coconut shrimp. The best part of this dish is the delightful Pina Colada sauce that goes with it.
my notes