I am honestly not sure where I found this recipe – it was online somewhere. So hopefully no one gets mad at me for using their recipe. But these were amazing. It really took about 45 minutes of prep – well I also did a full 2 pounds of shrimp. That was way too much for our family. It’s ok though because Jeremiah took some to pass out at work and I kept some for myself and for lunch this afternoon I put it on top of the leftover salad (I never put the dressing on the whole salad. That way I can save it without it going yucky). I did a craisin and slivered almond salad with chopped red onion. I have this wonderful salad dressing, I think the brand is Newman’s Own, it’s a raspberry and walnut vinaigrette, so I did a little of that and then a little of the pina colada dipping sauce. Heaven!
Ingredients:
FOR A PINA COLADA DIPPING SAUCE
1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple
2 tablespoons granulated sugar
FOR A SWEET AND SPICEY DIPPING SAUCE
1/2 cup peach jelly
1/4 cup dijon mustard
2 teaspoons hot chinese mustard, or more 
2 teaspoons teriyaki sauce
FOR THE SHRIMP
6 -8 cups frying oil
1 pound peeled, deveined shrimp
1 1/2 cups all-purpose flour (I used whole wheat and you can’t tell at all)
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons coconut rum (if you don’t want to buy coconut rum, you can use 1/4 teaspoon coconut extract + 2 tablespoons rum)
1.5 cup panko Japanese-style bread crumbs
1 cup flaked coconut
Preparation Instructions:
1. Prepare which ever dipping sauce you want first, by combining all the ingredients in a small bowl, stir to combine.
2. Cover this and let it chill in the fridge while you make the shrimp.
3. Heat oil to 350 degrees.
4. Place 3/4 cup of the flour on a plate, set aside.
5. In a shallow dish combine the rest of the flour, sugar, salt, milk and rum.
6. In another small bowl combine the panko crumbs and the coconut.
7. To make the shrimp, dip first in the flour, then in the rum mixture and then in the panko mixture and drop, carefully into the oil.
8. Fry until a deep golden brown and then remove from the oil with a slotted spoon and place on a paper towel.
9. Serve hot with dipping sauce of your choice.
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