Parrot Bay Coconut Shrimp

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


  1. Mix bread crumbs, ¼ c. corn starch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. 
  2. 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.
  3. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. 
  4. For the second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. 
  5. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Chef’s Note: Pairs with Pina Colada Dipping Sauce

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