Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce
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:
8oz can crushed pineapple (with juice) 1 cup Pina Colada drink mix (I used Coco Real) 1 cup sour cream
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.