INGREDIENTS:

Pina Colada Dipping sauce:

• 3 tbs coconut cream
• 3 tbs pineapple juice
• 1 tbs confectioner's sugar
• 1 tbs cornstarch

Coconut Shrimp:

• 1 lb colosal uncooked shrimp, peeled, deveined, tail on.
• 2 eggs
• 1 tbs coconut milk
• salt and pepper to taste
• ¾ cup Panko bread crumbs
• ¾ cup shredded unsweetened coconut, roughly chopped
• 3 tbs all purpose flour
• canola oil or coconut oil

INSTRUCTIONS:

Pina Colada Dipping Sauce:

1. In a small saucepan, whisk coconut cream, pineapple juice, confectioner's sugar, and cornstarch until well combined.
2. Head on medium-low temperature until sauce barely starts to thicken. Remove from the heat and set aside to cool down. The sauce will thicken even more as it cools to room temperature.

Coconut Shrimp:

1. Beat the eggs and coconut milk in a bowl with salt and pepper and set aside.
2. Combine the Panko bread crumbs, shredded coconut, and flour in a shallow dish and set aside.
3. Dip the shrimp into the egg mixture and then dredge the shrimp in the coconut mixture, pressing gently to allow it to stick to the shrimp. Set the coated shrimp on a plate and continue to coat the remaining pieces of shrimp.
4. Coat a non-stick skillet with about 3-4 tablespoons of oil and heat to medium-high heat. When the oil is hot, add 6-7 shrimp at a time and cook for 4 minutes on each side or until golden brown. You can cook the first side for 4 minutes, and the second side for 3 minutes as the oil had heated through, requiring less cooking time. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.
5. Sprinkle with chopped cilantro and serve with the pina colada dipping sauce.

- See more at: www.yummy.com.ph/2015/04/coconut-shrimp-with-pina-colada-dipping.html#sthash.Ij4Gz3Km.dpuf