Directions

1. Prepare Piña Colada Dipping Sauce. Chill in refrigerator until ready to use.
2. Grill pineapple slices on both sides, then cut into chunks.
3. Begin to bake shrimp according to package directions. While shrimp is baking, prepare Pineapple Sauce.
4. Before the last 5 minutes of baking, remove the shrimp from the oven. Drizzle the pineapple sauce over the popcorn shrimp, then return to the oven for the remaining 5 minutes.
5. Spoon pineapple and shrimp over cooked rice and serve with the Piña Colada Dipping Sauce. Enjoy!

 

FOR THE DIPPING SAUCE
1. Combine sour cream and cream of coconut in a mixing bowl, gently mixing by hand. Do not overmix or the sour cream will break down and make the sauce too runny.
2. Drain crushed pineapple, then fold into the cream mixture.
3. Gently stir in the lemon juice.
4. Cover and store refrigerated.

 

FOR THE PINEAPPLE SAUCE
1. Place all ingredients in a food processor, and pulse 10 times or until finely chopped and combined. Cover and chill until ready to use.

Ingredients

FOR THE SHRIMP
1 package Gorton’s Popcorn Shrimp
4-5 fresh pineapple slices
4 cups prepared rice
Limes for garnish (optional)

 

FOR THE DIPPING SAUCE
1 cup sour cream
1 cup cream of coconut (I use Coco Lopez)
1⁄2 cup crushed pineapple
1/2 teaspoon fresh lemon juice

 

FOR THE PINEAPPLE SAUCE
3 cups coarsely chopped pineapple
1 tablespoon brown sugar
2 tablespoons honey
1/2 cup pineapple juice

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