Piña Colada Shrimp Recipes
PINA COLADA SHRIMP AND RICE
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
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
RED LOBSTER PINA COLADA SHRIMP RECIPE
Make our Red Lobster Pina Colada Shrimp Recipe at home tonight for your family. With our Secret Restaurant Recipe your Pina Colada Shrimp will taste just like Red Lobster's.
Provided by Mark
Categories Appetizer Main Course Party Recipe
Time 50m
Number Of Ingredients 8
Steps:
- Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
- Combine the pina colada mix, powdered sugar and rum in a small mixing bowl. Set aside.
- Place 1/2 cup cornstarch in a separate bowl.
- Heat oil to 375°F for deep frying.
- Coat shrimp first in cornstarch, then in the pina colada mixture, then dust shrimp in bread crumbs/coconut mixture.
- Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
- Place prepared shrimp carefully into hot oil.
- Fry until golden brown.
- Remove from fryer and drain.
- Serve with Red Lobster Pina Colada Dipping Sauce. (Recipe Below)
PINA COLADA SHRIMP
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
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.
PINA COLADA SHRIMP RECIPE - (4.3/5)
Provided by tammy1365
Number Of Ingredients 14
Steps:
- Whisk coconut milk, preserves, cornstarch and Worcestershire. Combine coconut and panko in another bowl. Toss shrimp with cornstarch. Dip in wet then dry mixtures. Drop into hot oil and fry til golden brown, about 3 minutes. For Sauce: Melt preserves. Whisk in the rest and cook 1 min. Add salt to taste.
PIñA COLADA DIPPING SAUCE
This is a wonderful dipping sauce like the one you'll find at Red Lobster, served with their Parrot Bay Coconut Shrimp. One of the times I've had this at the restaurant I was with a bunch of friends, and - on a whim - we dipped everything we'd ordered in it... and it ALL tasted good in it. Even the broccoli! :) From then on, we called it "crack."
Provided by Julesong
Categories Sauces
Time 25m
Yield 1 1/3 cup
Number Of Ingredients 7
Steps:
- Mix together Piña Colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
- Heat on medium low temperature until sauce begins to simmer, stirring frequently.
- Let mixture simmer slowly 10 to 12 minutes.
- Mix cornstarch and water together, add to sauce, and blend well.
- Let the mixture simmer for 3 to 5 minutes longer while stirring during and after adding cornstarch.
- Remove from heat and bring to room temperature.
- Sauce is served at room temperature or chilled with coconut shrimp (but it tastes great on other stuff, too).
Nutrition Facts : Calories 141.2, Fat 2.4, SaturatedFat 2.1, Sodium 20.4, Carbohydrate 30.6, Fiber 0.5, Sugar 26.9, Protein 0.3
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