Recipe: Coconut Shrimp with Pina Colada Sauce for Sandie

Coconut Shrimp with Pina Colada Sauce
like Red Lobster's
Serves : 4-6

1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup pi a colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan Spiced Rum
1 Lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

Place 1 cup corn starch in a bowl; set aside. Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set aside.

Combine 1 cup pi a colada drink mix, powdered sugar, and rum in a separate bowl; set aside.

Coat shrimp in cornstarch, then dip in pi a colada mixture, then in coconut mixture, back into pi a colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain on brown paper bags. To make sauce, combine 1/2 cup pi a colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce.