"Leave the door open for the unknown, the door into the dark. That's where the most important things come from, where you yourself came from and where you will go." (Rebecca Solnit)
Hello, my lovely friends!
I’m back with the recipes and this was a request from my mom. I made this last year and she loved it. Her favorite thing to eat at Red Lobster is their coconut shrimp with the Pina Colada dipping sauce. There are so many different recipes online, but the one I found for the sauce is spot on. There are some that want you to cook it on the stove with flour and no this one is just like it. This is a great recipe to have during Lent if you do the no meat on Friday thing.
Pina Colada Dipping Sauce
1∕2 cup sour cream
1∕4 cup pina colada nonalcoholic drink mix
1∕4 cup crushed pineapple (canned)
!/2 cup shredded coconut
Coconut Shrimp Batter:
Panko Breadcrumbs (2 cups)
Shredded Coconut (1 cup)
Flour or corn starch (1 ½ cup)
½ tsp. Paprika
¼ tsp. Cayenne Pepper
Salt & Pepper
2 Eggs
Water
Directions
Heat oil in a dutch oven or deep-sided pot/pan. Oil should heat to 340°F before frying.
Lay out the shrimp, pat dry, and season.
Set up three shallow bowls for the dredging process: one with flour, paprika, cayenne pepper, white pepper, & salt; a second with eggs and water whisked together; and a third with breadcrumbs and shredded coconut.
Dip the shrimp in the flour mixture, then the eggs, then the breadcrumb/coconut mixture. And then dip it a second time in the eggs, and again in the breadcrumbs. Then place it in the hot oil to fry.
I placed them on a cookie rake with paper towels underneath to drain oil. I don’t like placing them directly on the paper towels because they get soggy.
It's so good. The sauce is just like Red Lobster. I need to put this recipe in my recipe book to keep forever.
Thank you for stopping by! Wishing you a day/evening/morning filled with sunshine, laughter, and perhaps a little bit of magic. Until next time, ta-ta for now!
