Red Lobster’s Coconut Shrimp with Pina Colada Sauce

• Make the Sauce: (double it if you like a lot)
• In a small bowl whisk 2 tablespoons cream of coconut with the sour cream until well combined.
• Stir in the crushed pineapple. Whisk in the lime juice and pineapple juice, one tablespoon at a time, to thin it out a little.
• Stir in a dash or two of salt. Taste and add the remaining tablespoon of cream of coconut if you prefer it sweeter.

Make the shrimp:

• Cover a large baking sheet with parchment paper.
• Season the shrimp with salt and pepper.
• Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
• In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
• In a small bowl whisk the cream of coconut and coconut milk together.
• Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut milk, let the excess drip off then coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
• Place them on the baking sheet. Continue until they're all coated.
• Repeat with the remaining cornstarch and shrimp until they're all coated.
• Cover them with plastic wrap and refrigerate until ready to cook.
• In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
• Fry the shrimp in batches of 6 - 8 shrimp about 3 minutes or until golden.
• Drain on paper towels or a wire rack.
• Serve warm with pina colada dipping sauce.
• Refrigerate leftovers.