Pina Colada Shrimp Recipes

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PINA COLADA SHRIMP AND RICE



Pina Colada Shrimp and Rice image

If you like piña coladas and getting folks together for shrimp and rice deliciousness, this 20-minute recipe is the one you've been looking for.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 lb. large shrimp, cleaned
1 Tbsp. olive oil
1 cup pineapple juice
1 can (20 oz.) pineapple chunks, drained
2 cups instant white rice, uncooked
1 cup coconut milk
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 green onion, sliced

Steps:

  • Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
  • Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

Nutrition Facts : Calories 530, Fat 20 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 220 mg, Sodium 290 mg, Carbohydrate 61 g, Fiber 4 g, Sugar 22 g, Protein 29 g

PINA COLADA SHRIMP



Pina Colada Shrimp image

This is out of a cookbook called "Patio Daddy-O" 50's recipes with a 90's twist...If you plan to serve this with rice, try cooking the grains in coconut milk instead of water...I can see using my George Foreman grill or any outside grill to cook the shrimp...cooking time does not include marinating time...hope you enjoy!

Provided by teresas

Categories     Healthy

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/4 lbs shrimp (about 36 medium-large )
1 cup coconut milk, canned
6 tablespoons fresh lime juice (about 3 limes)
1 cup pineapple juice, canned
1/2 cup dark rum
2 tablespoons fresh cilantro, minced
1 garlic clove, minced
salt
black pepper
steamed rice (optional)

Steps:

  • Peel the shrimp and devein them under running water.
  • In a medium bowl, combine all the remaining ingredients except the rice.
  • Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
  • Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
  • Prepare a fire in a charcoal grill.
  • When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
  • Serve with steamed rice, if you like.

TROPICAL SHRIMP DIPPING SAUCE



Tropical Shrimp Dipping Sauce image

I've been trying to recreate coconut shrimp dipping sauce...this is close enough. It's great for dipping shrimp. Amounts are approximate, adjust to suit your taste.

Provided by alemonada

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 35m

Yield 6

Number Of Ingredients 4

½ cup sour cream
3 tablespoons non-alcoholic pina colada mix
¼ cup canned crushed pineapple
1 tablespoon white sugar

Steps:

  • Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 6.2 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 10.8 mg, Sugar 5.2 g

PINA COLADA SHRIMP AND RICE



Pina Colada Shrimp and Rice image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 7

1 Tbsp olive oil
1 1/2 lb shrimp, cleaned
1 1/2 cup pineapple juice
1 1/2 cup canned coconut milk
3 cups Minute Rice
1 can (15 oz.) diced pineapple
Shredded coconut (optional)

Steps:

  • 1. Heat oil in a large skillet and add shrimp. Cook for about 3 minutes, until the shrimp are almost cooked through.
  • 2. Add the pineapple juice and the coconut milk. Bring to a boil and add the rice.
  • 3. Take off the heat, cover, and let rest for 5 minutes. Fluff rice with fork. Add the canned pineapple and return to heat. Cook for 2 more minutes or until heated through. Serve with the shredded coconut sprinkled on top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RED LOBSTER PARROT BAY COCONUT SHRIMP



Red Lobster Parrot Bay Coconut Shrimp image

The best part is the pina colada dipping sauce. And it's true, that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, even on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens up the batter as well as adding a great coconut flavor

Provided by Dropbear

Categories     Lunch/Snacks

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
6 -8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan Parrot Bay Coconut Rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut
salsa

Steps:

  • Prepare pina colada dipping sauce first by combining all the ingredients.
  • Cover this and let it chill out in the fridge while you make the shrimp.
  • Heat oil to 350 degrees.
  • Measure 3/4 cup of flour into a medium bowl.
  • In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
  • Stir milk and rum into flour mixture.
  • Let this batter stand for five minutes.
  • While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
  • Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
  • Leave the tail intact.
  • To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
  • Arrange the shrimp on a plate until all of them are battered.
  • Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.
  • Remove shrimp to a rack or paper towels to drain.
  • Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

Nutrition Facts : Calories 537.8, Fat 15.7, SaturatedFat 10.2, Cholesterol 61.6, Sodium 490.5, Carbohydrate 85, Fiber 3.5, Sugar 26.9, Protein 14.4

QUICK COCONUT SHRIMP



Quick Coconut Shrimp image

These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. -Debbi Barate, Seward, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed

Steps:

  • Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a small bowl, combine preserves and pina colada mix. Serve with shrimp.

Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 81mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.

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