Ingredients
2 cup plain bread crumbs
1 1/2 cup corn starch, divided
2 cup sweetened coconut flakes
1 1/2 cup pina colada drink mix, divided
2 tbsp powdered sugar
1/3 cup Captain Morgan Spiced Rum
1 lb shrimp, uncooked, peeled, deveined, butterflied
Vegetable oil , for deep frying
1/3 cup sour cream
1/3 cup pineapple, crushed, drained
Preparation
Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside.
Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside.
Place 1 cup corn starch in a separate bowl. Coat shrimp in the following order to achieve desired texture:1. Cornstarch mixture2. Pina colada mixture3. Coconut mixture4. Pina colada mixture5. Coconut mixture
Carefully drop each coated shrimp into 375° oil. Fry until golden brown, remove from fryer, and drain.
Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce to serve.
