Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups cornstarch, divided
- 2 cups plain breadcrumbs
- 2 cups sweetened flaked coconut
- 1 cup Coco Lopez (cream of coconut)
- 2 tablespoons powdered sugar
- 1 lb of raw shellled deveined and butterflied shrimp
- Dipping sauce
- 1/3 cup sour cream
- 1/3 cup crushed pineapple (drained)
- 1/2 cup Coco Lopez
- =
Directions
In a large plate, place 1 cup corn starch and set aside.
In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
Do not overcrowd pan to avoid a drop in temperature.
Place on colander to drain.
Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!