Pina Colada Coconut Fried Shrimp

Pina Colada Sauce
  1. Pat shrimp dry and toss in flour/jerk mixture. Shake off excess.
  2. Dip in egg whites then in coconut.
  3. Refrigerate on wax paper for 30 minutes.
  4. In a large skillet, heat 1/2 cup avocado oil for 5 minutes.
  5. Carefully add shrimp to oil. Do not allow to touch each other.
  6. Brown both sides.
  7. Remove to paper towel to drain.


  1. In a small sauce pan over medium heat whisk Pina Colada Coconut Cream Sauce, butter, heavy cream until well combined.
  2. Add chopped cilantro.

Photos By Heather Gill Photography

Leave a Reply

Your email address will not be published. Required fields are marked *