Ingredients
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1/2 cup sour cream
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1/4 cup pina colada nonalcoholic drink mix
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1/4 cup crushed pineapple (canned)
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2 tablespoons granulated sugar
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6 -8 cups canola oil (as required by fryer)
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12 large shrimp, peeled and deveined (about 1/2 pound)
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1 1/2 cups all-purpose flour
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2 tablespoons granulated sugar
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1/4 teaspoon salt
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1 cup milk
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2 tablespoons Captain Morgan Parrot Bay Coconut Rum
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1 cup panko Japanese-style bread crumbs
Instructions
- Prepare pina colada dipping sauce first by combining all the ingredients.
- Cover this and let it chill out in the fridge while you make the shrimp.
- Heat oil to 350 degrees.
- Measure 3/4 cup of flour into a medium bowl.
- In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
- Stir milk and rum into flour mixture.
- Let this batter stand for five minutes.
- While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
- Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
- Leave the tail intact.
- To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
- Arrange the shrimp on a plate until all of them are battered.
- Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.
- Remove shrimp to a rack or paper towels to drain.
- Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.