Parrot Bay Coconut Shrimp
Posted by Trish | Under Dinner, Seafood Saturday Mar 29, 2008
Submitted by jennifer_ann7
| ½lb large shrimp, butterflied | 1 c. sweetened coconut flakes | |
| 1 c. plain bread crumbs | ¼ c. corn starch (for breading mix) | |
| ½ c. Pina colada mix | 3 tbsp Captain Morgan Spiced Rum | |
| 1 tbsp powdered sugar | ½ c. corn starch | |
| Vegetable oil for deep frying | Pina Colada Dipping Sauce (Recipe under Sauces) |
1. Mix bread crumbs, ¼ c. cornstarch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
2. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
