Introductiontaste great with my pina colada dip taste great with my pina colada dip
oil (for use in the fryer)
16 medium shrimp, peeled and deveined
1 1/2 c flour
2 tbsps splenda
1/4 tsp salt
1 c milk (your choice)
2 tbsps Captain Morganâ€™s Parrot Bay coconut rum
1 c panko Japanese breadcrumbs
1/2 c shredded coconut
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 and let it drain using a paper towel if needed. serve shrimp with pina colada dipping sauce or shrimp cocktail sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user PRETTYDOVE.
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I love coconut shrimp when we eat out, but it is so high in fat and sodium, it has to be an occasional treat. I did not use the rum, but used 1 Tbsp each of rum and coconut flavoring. Everything else was as the recipe says. I am surprised low fat with the deep fry, but tasty and my family loved it - 9/11/08