Ingredients

The following ingredients have 4 Servings
  • 1/2 pound large shrimp (butterfly the shrimp)
  • 1 cup sweetened coconut flakes
  • 1 cup plain bread crumbs
  • 1/4 cup cornstarch (for mixing with coconut and bread crumbs)
  • 1/2 cup pina colada mix
  • 3 tablespoons Captain Morgan Spiced Rum
  • 1 tablespoon powdered sugar
  • 1/2 cup cornstarch

Instruction

  • In a deep bowl, combine the bread crumbs, 1/4 cup cornstarch, and the coconut and set aside. 
  • Combine the pina colada mix, the powdered sugar and the rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl.
  • Heat oil for deep frying - oil should be at 375 degrees for frying shrimp. Coat the shrimp twice as follows:First Coating: Cornstarch, then in the pina colada mix, then dust in bread crumb/coconut mixture. Second Coating: Pina colada mix, and then the bread crumb/coconut mixture. 
  • Place the prepared shrimp carefully into the hot oil and fry until golden brown. Remove from the fryer and drain.