Parrot Bay And Coconut Shrimp, OH MY!!!

These little babies are my favorite way to eat fried shrimp. They are just melt in your mouth F-A-N-T-A-S-T-I-C.  Closing your eyes (and mute the noise of running crumb snatcher aka children) and you would swear you were lounging in sun soaked Hawaii. What really makes this dish is the dipping sauce. I could just drink it, its that good, but paired with the coconut shrimp...its my heaven. They are crispy with the perfect sweetness...did I say they were heaven?

Parrot Bay Coconut Shrimp 

with Pina Colada Sauce

Pina Colada Dipping Sauce

1 cup sour cream

1/2 cup Pina Colada nonalcoholic drink mix

1/2 cup crushed pineapple (drained)

1/4 cup sugar*

Shrimp

6 cups of  Vegetable oil (or as directed by deep fryer)

1 1/2 - 2 lbs of shrimp (40-48 shrimp peeled and deveined)

3 cups All Purpose Flour

2 1/2 Tablespoon sugar

1 Teaspoon salt

2 cups whole milk

1/4 cups Captain Morgans Parrot Bay Coconut Rum**

3 cups Panko (Japanese style) crumbs

2 cups coconut flakes

*Splenda can be used with same results

**Substituting 1/4 cups Pina Colada mix in place of Rum yields similar results

Heat fryer to 350 degrees or fill a large frying pan with enough oil to completely cover the shrimp (approx. 2 inches) and heat to medium high heat.

Prepare your dipping sauce by mixing sour cream, drink mix, pineapple and sugar. Let chill in the refrigerator while you are preparing your shrimp.

In a medium size bowl place 1 1/2 cups of flour and set aside.

In another medium size bowl mix remaining flour, sugar and salt. Then stir in your milk and let sit for 5 minutes. 

In a 3rd medium size bowl, combine panko crumbs and coconut flakes well. 

At this point you can butterfly your shrimp by slicing through the top where you removed the vein (our family prefers not too).

Batter your shrimp by covering with dry flour, then dipping into your wet batter, and then lastly rolling firmly in the coconut/panko mixture. 

Fry shrimp a few at a time to prevent burning (6-8 shrimp). Remove when they turn golden brown. Drain on a wire rack. Serve with chilled Pina Colada dipping sauce.