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Pina Colada Shrimp in Pepperlane Paradise
Yields 8
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Total Time
45 min
Total Time
45 min
Ingredients
  1. ¾ c. coconut milk
  2. 6 T. Peppers in Pineapple Paradise Jalapeño Preserves
  3. 3 T. cornstarch
  4. 1 T. worcestershire sauce
  5. 1 c. each unsweetened coconut
  6. 1 c. panko bread crumbs
  7. 1 lb. large shrimp peeled and deveined, tails left on
  8. ¼ c. cornstarch
For the Paradise Dipping Sauce
  1. 1 c. Peppers in Pineapple Paradise
  2. 2 T. dark rum (optional)
  3. ¼ c. coconut milk
  4. 2 T. fresh lime juice
Instructions
  1. Heat 1 inch oil in a large, sauté pan over medium-high heat to 360 degrees.
  2. Whisk together coconut milk, preserves, 3 T. cornstarch and worcestershire in a bowl.
  3. Combine coconut and panko in another bowl.
  4. Toss shrimp with ¼ c. 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!
Notes
  1. *Be sure to use unsweetened coconut so that it doesn’t burn during frying.
Pepperlane Preserves http://pepperlane.com/