Coconut Shrimp

When I go to Red Lobster, I almost always get Coconut Shrimp.  I just love the way it taste’s.  If you like Coconut Shrimp as much as I do, you will enjoy this recipe.  The author is unknown.  I hope you enjoy.

Coconut Shrimp 

2 cups plain bread crumbs
1 1/2 cups corn starch - divided
2 cups sweetened coconut flakes
1 1/2 cups Pina Colada drink mix, divided
2 tablespoons powdered sugar
1/3 cup Captain Morgan Spiced Rum
1 Lb. large uncooked shrimp - peeled, deveined, and butterflied
vegetable oil for deep frying
1/3 cup sour cream
1/3 cup canned crushed pineapple, drained

Set oil in fryer to 375 degree

Breading:

Mix bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside.

Mix 1 cup of Pina Colada drink mix, powdered sugar, and rum in another bowl and set aside.

Place 1 cup corn starch in a separate bowl.

Coating the Shrimp before deep frying is a 5 part process.  First coat the Shrimp in the cornstarch, then dip in the Pina Colada mixture, then in the coconut mixture, then back into the Pina Colada mixture, and finally back into the coconut mixture.

Carefully drop each coated shrimp into Fryer until golden brown, remove from fryer, and drain.

Dipping Sauce:

Mix 1/2 cup Pina Colada drink mix, sour cream, and pineapple.  Dip fried shrimp in sauce.