CRISPY COCONUT SHRIMP RECIPE WITH PINA COLADA COCONUT SHRIMP SAUCE

INGREDIENTS
FOR THE SPICY PINA COLADA SAUCE:

• 1½ cups pina colada mix
• ¼ cup water
• 4 teaspoons cornstarch
• 4 tablespoons crushed pineapple
• ¼ cup sweetened flaked coconut
• 1/8 teaspoon crushed red peppers
• ¼ teaspoon kosher salt
• Juice from 1 lime
• Zest from 1 lime

FOR THE COCONUT SHRIMP:

• 3-4 cups canola oil for frying
• 1 pound raw jumbo shrimp 16-20 count, peeled and deveined
• kosher salt for seasoning shrimp
• 1 cup all-purpose flour
• ¾ teaspoon paprika
• ½ teaspoon ground white pepper or black
• 1/8 teaspoon cayenne pepper
• ¼ teaspoon table salt
• 4 large eggs
• 1½ teaspoons cold water
• 1 cup unsweetened or sweetened shredded coconut
• 1 cup panko bread crumbs

INSTRUCTIONS

1. 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.
2. Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.
3. Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes.
4. Strain the sauce through a mesh strainer over a medium bowl.
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