Coconut Shrimp Recipe with Pina Colada Sauce

For the Pina Colada Sauce

Thicken

In a medium saucepan, whisk together the pina colada mix, water, and cornstarch until the cornstarch is dissolved. Bring the mixture to a low boil over medium-low heat. Simmer while stirring for 4-5 minutes, or until the mixture thickens.

Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.

Simmer

Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes.

Strain the sauce through a mesh strainer over a medium bowl. Store in the refrigerator for up to 4 days.

For the Coconut Shrimp

Heat the oil in a deep-sided, heavy-bottom Dutch oven or sauté pan set over medium heat until it registers 340°F on an instant-read or candy thermometer.

Season

While the oil heats, lay the shrimp on double thick paper towels and pat the tops dry with another paper towel. Lightly season the shrimp with kosher salt.

Whisk

In a shallow bowl, whisk together flour, paprika, white pepper, cayenne pepper, and table salt.

Mix

In a second shallow bowl, whisk together 2 whole eggs, 2 egg whites and water. (Reserve the extra 2 egg yolks for later use, if desired.)

Combine

In a third shallow bowl, whisk together the Panko breadcrumbs and shredded coconut.

Dip

When the oil is ready, pick up the shrimp by the tail, dip it in the flour mixture, and shake off the excess.

Dredge the shrimp in the beaten eggs allowing the excess to drip off.

Press the shrimp in the coconut/panko mixture so the mixture adheres.

Dip the shrimp in the beaten eggs a second time and allow the excess to drip off.

Press

Once again, press the shrimp in the coconut/panko mixture and place it carefully in the hot oil.

Dry

Fry the shrimp for about 1 minute, or until golden brown, on the bottom side then flip it over and fry the other side for about 1 minute. It should take about 2-2½ minutes for the shrimp to be cooked through and golden brown.

Set the cooked shrimp on a paper towel-lined plate and repeat until all shrimp are cooked.

Serve

Immediately serve with the Pina Colada Sauce.