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Pina Colada in Pepperlane “Paradise”
Yields 8
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Total Time
45 min
Total Time
45 min
  1. ¾ cup coconut milk
  2. 6 tbs. ‘pepperlane’ peppers in paradise preserves
  3. 3 tbs. cornstarch
  4. 1 tbs. Worcestershire sauce
  5. 1 cup each unsweetened coconut and panko bread crumbs
  6. 1 Lb. lg. shrimp peeled and deveined, tails left on
  7. ¼ cup cornstarch
“Paradise Dipping Sauce”
  1. 1 cup “paradise preserves”
  2. 2 tbs. dark rum (optional)
  3. ¼ cup coconut milk
  4. 2 tbs. fresh lime juice
  1. HEAT: 1 inch oil in a large, sauté pan over medium high heat to 360 degrees
  2. WHISK: together coconut milk, preserves,3 tbs. cornstarch and Worcestershire in a bowl.
  3. Combine coconut and panko in another bowl.
  4. TOSS: shrimp with ¼ cup cornstarch; shake off excess.
  5. Dip into coconut milk mixture, then dredge in panko mixture.
  6. Drop shrimp, one at a time, into hot oil and fry in batches until golden brown, about 3 minutes.
  7. Transfer shrimp to a paper towel lined plate.
Paradise Dipping Sauce Instructions
  1. MELT: pineapple preserves in a small skillet over medium low heat.
  2. Whisk in coconut milk, lime juice, and rum; let sauce cook one minute.
  3. Remove sauce from heat and season with salt to taste.
  4. Happy Dipping!
  1. *Be sure to use unsweetened coconut so that it doesn’t burn during frying.
Pepperlane Preserves http://pepperlane.com/