Submitted by jennifer_ann7
Ingredients
| 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 |
Directions
- 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.
- 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.
- Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture.
- For the 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.
Chef’s Note: Pairs with Pina Colada Dipping Sauce