On a warm Southern evening, the perfect dish to savor is coconut shrimp with a delicious piña colada dipping sauce. This delightful recipe brings a taste of the tropics to your table, offering a crispy and flavorful experience that's sure to impress.
Ingredients for coconut shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
Ingredients for Piña Colada Dipping Sauce:
- 1/2 cup crushed pineapple, drained
- 1/4 cup coconut cream
- 1/4 cup sour cream
- 2 tablespoons sugar
- 1 tablespoon lime juice
Instructions
- Prepare the Shrimp: In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, mix the shredded coconut and panko breadcrumbs.
- Coat the Shrimp: Dredge each shrimp in the flour mixture, then dip into the eggs, and finally press into the coconut-panko mixture, ensuring they're well-coated.
- Fry the Shrimp: Heat about 2 inches of vegetable oil in a large skillet over medium heat. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
- Make the Dipping Sauce: In a small bowl, combine the crushed pineapple, coconut cream, sour cream, sugar, and lime juice. Mix well until smooth.
Serve: Arrange the coconut shrimp on a platter and serve with the piña colada dipping sauce on the side.
Enjoy your Southern-inspired coconut shrimp with this tropical twist!