Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Large shrimp - butterflied

  2. 1 cup 146g / 5.1oz Plain bread crumbs

  3. 1/4 cup 15g / 1/2oz Corn starch

  4. 1 cup 93g / 3 1/3oz Sweetened coconut flakes

  5. 1/2 cup 55g / 1.9oz Pina colada mix

  6. 3 tablespoons 45ml Captain Morgan spiced rum

  7. 1 tablespoon 15ml Powder sugar

  8. 1/2 cup 31g / 1.1oz Corn starch Vegetable oil - for deep frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. 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 and bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain. Serve with "Pina Colada Dipping Sauce" (see recipe). This recipe yields ?? servings.


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