Piña Colada Coconut Shrimp
1 c corn starch, divided
2 c plain bread crumbs
2 c sweetened coconut flakes
1 1/2 c liquid piña colada drink mix, divided
2 T powdered sugar
1/3 c coconut rum
1/3 c sour cream
1/3 c finely diced pineapple
1 lb raw 16-20 count jumbo shrimp
Place 1/2 c cornstarch in small bowl, set aside.
In a medium-sized bowl, combine bread crumbs, 1/2 c cornstarch, and coconut flakes. Mix to combine and set aside.
In a small bowl, mix 1 c piña colada drink mix, powdered sugar, and rum. Set aside.
In a small bowl, whisk together 1/2 c piña colada drink mix and the sour cream. Add pineapple and whisk to combine. Refrigerate.
Heat oil in dutch oven or deep fryer to 375*F.
Peel, devein, and butterfly the shrimp. Coat shrimp in corn starch, then dip in piña colada/rum mixture, then in bread crumb mixture, again in the rum, and back to the bread crumbs.
Carefully lower shrimp into the oil, being careful not to overcrowd. Fry until golden brown and remove to a plate covered in paper towels. (Don’t worry about the shrimp getting cold when you’re frying multiple batches, they really retain their heat.)
Serve shrimp with the refrigerated dipping sauce.