Pina Colada Shrimp with Pineapple Chipotle Dipping Sauce
Battered shrimp with a creamy pineapple chipotle dipping sauce. Spicy, sweet, and tropical!
Ingredients:
For the dipping sauce:
- 3 oz. The Olive Tap’s Pineapple Balsamic Vinegar
- 3 oz. The Olive Tap’s Chipotle Olive Oil
- 4 oz. mayonnaise (may substitute sour cream or Greek yogurt)
- 1/2 T. sugar
For the shrimp:
- 1.5 lb. or 13-15 shrimp (peeled and deveined, do not remove the tails)
- 8 oz. rice flour
- 1/4 C. shredded coconut
- 1/2 C. The Olive Tap’s Coconut Balsamic Vinegar
- 1/4 C. The Olive Tap’s Pineapple Balsamic Vinegar
- 1/2 C. sparkling water (must be cold)
- 4 T. corn starch for dusting
- The Olive Tap’s Himalayan Pink Sea Salt and Gourmet Grind Black Pepper, to taste
- Vegetable oil for frying
Directions:
For the dipping sauce:
Emulsify all ingredients together, and chill
For the shrimp:
Put vegetable oil in a heavy bottom pan or fryer and heat to 375. Mix together all ingredients except for corn starch and shrimp, and whisk until smooth. Coat shrimp with corn starch and dip shrimp in batter until completely coated. Fry in oil for 3-5 minutes or until golden brown.
Serve Pina Colada Shrimp with dipping sauce, and enjoy!
An Olive Tap Original Recipe by Catherine, Long Grove
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