Best Piña Colada Shrimp Recipes

COPY CAT COCONUT SHRIMP WITH PINA COLADA SAUCE LIKE RED LOBSTER'S.

Steps:

• 1. Place 1 cup corn starch in a bowl; set aside.
• 2. Combine bread crumbs, 1/2 cup corn starch and coconut flakes in a separate bowl; set aside.
• 3. Combine 1 cup pina colada drink mix, powdered sugar and rum if desired in a separate bowl; set aside
• 4. Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture and back into coconut mixture.
• 5. Carefull drop each coated shrimp into 375 degree oil, fry until golden brown, drain on a brown paper bags.
• 6. To make sauce for dipping.
• 7. Combine 1/2 cup pina colada drink mix, sour cream and pineapple, stir and place in a bowl.
• 8. Dip fried shrimp in the sauce and enjoy.
• 9. * Also can be baked on a greased cookie sheet at 450 or until golden brown or broiled in your oven. Watch not to burn them.

PINA COLADA SHRIMP AND RICE

Steps:

• Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
• Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

PINA COLADA SHRIMP

Steps:

• Peel the shrimp and devein them under running water.
• In a medium bowl, combine all the remaining ingredients except the rice.
• Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
• Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
• Prepare a fire in a charcoal grill.
• When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
• Serve with steamed rice, if you like.

GRILLED DRUNKEN PINA COLADA SHRIMP

Steps:

• Peel the shrimp (the really big ones don't have the vein!).
• Mix the pina with the rum.
• Pour over shrimp, reserving a small amount for the grilling process.
• Marinate for no longer than 30 minutes or the acids will turn it into ceveche.
• Grill for approximately 2 minutes each side, brushing each side with mix.
• Serve with the above mentioned aioli or your favorite tropical/sweet sauce.

PINA COLADA SHRIMP AND RICE

Steps:

• Cook and stir shrimp in hot oil in large skillet on medium-high eat 4 minutes - until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (if all liquid has not been absorbed, cook on low heat 2 additional minutes or until liquid is absorbed). Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

PIñA COLADA SHRIMP

Steps:

• 1. heat 1 inch oil in a large sauté pan over medium-high to 360°.
• 2. Whisk together coconut milk, preserves, 3 tablespoons cornstarch, and Worcestershire in a bowl. Combine coconut and Panko in another bowl.
• 3. Toss shrimp with 1/4 cup cornstarch; shake off excess. Dip shrimp into coconut milk mixture, then dredge in Panko mixture. Drop shrimp, one at a time into hot oil and Fry in batches until golden, about three minutes. Transfer shrimp to a paper towel lined plate.
• 4. pineapple rum dipping sauce: 1 cup pineapple preserves. 1/4 cup coconut milk 2 tablespoons fresh lime juice 2 tablespoons dark rum, optional 1/2 teaspoon red pepper flakes salt to taste melt pineapple preserves in a small skillet over medium low heat. Whisk in coconut milk, lime juice, rum, and pepper flakes; let sauce cook one minute. Remove sauce from heat and season with salt.

RED LOBSTER PINA COLADA SHRIMP

Steps:

• Prepare pina colada dipping sauce by combining all ingredients. Sour cream, pina colada mix, crushed pineapple and granulated sugar. Cover & chill.
• Heat oil to 350 degrees in a deep fryer or a large heavy skillet.
• Measure 3/4 cup of flour into a medium bowl.
• In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes.
• In the meantime, combine panko breadcrumbs and shredded coconut into a third bowl.
• Butterfly cut each peeled shrimp before you start the battering- leaving the tail intact.
• Dip each shrimp once in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Place the shrimp on a plate until all of them are battered.
• Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Only fry a few shrimp at a time. Remove shrimp to paper towels to drain.
• Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce along with salsa.