Castaway Coconut Shrimp


1 (8-ounce) can crushed pineapple, drained and squeezed dry
1/2 cup sour cream
1/4 cup piña colada drink mix
2 tablespoons sugar

1/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 eggs
2 tablespoons water
1 cup sweetened flaked coconut
3/4 cup Panko bread crumbs
1 pound jumbo shrimp, peeled and deveined, with tails left on
2 cups vegetable oil


What You'll Need

What to Do

In a medium bowl, combine Dipping Sauce ingredients; mix well. Refrigerate until ready to serve.
In a shallow dish, combine flour, 1 tablespoon sugar, cayenne pepper, and salt; mix well. In a small bowl, beat together eggs and water. Place coconut and bread crumbs in another shallow dish.
Coat shrimp with flour mixture, then with egg mixture. Roll in coconut mixture, pressing mixture firmly onto shrimp to coat completely.
In a deep skillet over medium heat, heat oil until hot, but not smoking. Cook shrimp in batches 2 to 3 minutes or until golden, turning once during cooking. Drain on a paper towel-lined platter. Serve immediately with Dipping Sauce.