PIñA COLADA SHRIMP
Every since I had my first coconut shrimp, I fell in love with them. These are prefect for appetizers.From an old magazine
Provided by Lynnda Cloutier
Categories Seafood Appetizers
Number Of Ingredients 8
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.
COPY CAT COCONUT SHRIMP WITH PINA COLADA SAUCE LIKE RED LOBSTER'S.
A long time ago we went to Red Lobster and I thougt I try their Coconut Shrimp. I love them, so I thougt I'd try to copy what I thought they had in their recipe. Turned out really good.
Provided by Norma DeRemer
Categories Seafood
Time 35m
Number Of Ingredients 10
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.
GRILLED DRUNKEN PINA COLADA SHRIMP
Easier than you can even imagine and full of the taste of the islands. Great with my Pineapple Wasabi Aioli (#272187). Prep time includes the 30 minute marinating time. Great as a meal with greens, veggies and rice or as finger food/appetizers.
Provided by KauaiCarolAnn
Categories < 60 Mins
Time 44m
Yield 3 servings of 4, 3 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 162.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 170.2, Sodium 165.9, Carbohydrate 1, Protein 22.8
PINA COLADA SHRIMP AND RICE
Make and share this Pina Colada Shrimp and Rice recipe from Food.com.
Provided by jovigirl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 776, Fat 20.6, SaturatedFat 13.9, Cholesterol 172.8, Sodium 226.9, Carbohydrate 115.5, Fiber 5.8, Sugar 33.4, Protein 32.4
PINA COLADA SHRIMP AND RICE
If you like piña coladas and getting folks together for shrimp and rice deliciousness, this 20-minute recipe is the one you've been looking for.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 530, Fat 20 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 220 mg, Sodium 290 mg, Carbohydrate 61 g, Fiber 4 g, Sugar 22 g, Protein 29 g
PINA COLADA SHRIMP
This is out of a cookbook called "Patio Daddy-O" 50's recipes with a 90's twist...If you plan to serve this with rice, try cooking the grains in coconut milk instead of water...I can see using my George Foreman grill or any outside grill to cook the shrimp...cooking time does not include marinating time...hope you enjoy!
Provided by teresas
Categories Healthy
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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- In a medium saucepan, whisk together pina colada mix, water and cornstarch until the cornstarch is dissolved. Bring the mixture to a low-boil over medium-low heat. Simmer while stirring 4-5 minutes or until mixture thickens.
- Heat oil in a deep-sided, heavy-bottom Dutch oven or sauté pan over medium heat until it registers 340°F on an instant-read or candy thermometer.
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