Baked Coconut Shrimp with Pina Colada Sauce
Ingredients
Coconut Shrimp:
- 1/2 lb medium to large shrimp peeled, tail on, deveined, and butterflied
- 1/2 cup flour
- 1/2 cup pina colada drink mix I used Coco Real
- 2 tbsp water or you can sub coconut rum if you want to be wild and crazy!
- 1/2 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- nonstick cooking spray
Pina Colada Sauce:
- 8 oz can crushed pineapple with juice
- 1 cup Pina Colada drink mix I used Coco Real
- 1 cup sour cream
Instructions
For the shrimp:
- Preheat oven to 375 degrees.
- Line a baking sheet with aluminum and coat with non stick cooking spray.
- Make a breading station with three bowls/plates: one with flour, one with shredded coconut and panko, and one mixed with pina colada drink mix and water.
- Dip the shrimp in pina colada mix first (letting excess drip off), then flour, then back in pina colada mix, then coconut panko.
- Lay coated shrimp on lined baking sheet in 3 or 4 rows.
- Once all shrimp are on the baking sheet, spray with non stick spray.
- Bake for 20 minutes, turning over half way through so they brown on both sides.
- Serve warm with pina colada dipping sauce.
For the sauce:
- Mix together all 3 ingredients.
- Place in the fridge for atleast 30 minutes.
- Serve chilled or room temp on the side with coconut shrimp.