2 cup plain bread crumbs

1 1/2 cup corn starch, divided

2 cup sweetened coconut flakes

1 1/2 cup pina colada drink mix, divided

2 tbsp powdered sugar

1/3 cup Captain Morgan Spiced Rum

1 lb shrimp, uncooked, peeled, deveined, butterflied

Vegetable oil , for deep frying

1/3 cup sour cream

1/3 cup pineapple, crushed, drained

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

Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside.

Place 1 cup corn starch in a separate bowl. Coat shrimp in the following order to achieve desired texture:1. Cornstarch mixture2. Pina colada mixture3. Coconut mixture4. Pina colada mixture5. Coconut mixture

Carefully drop each coated shrimp into 375° oil. Fry until golden brown, remove from fryer, and drain.

Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce to serve.

  1. Cornstarch mixture
  2. Pina colada mixture
  3. Coconut mixture
  4. Pina colada mixture
  5. Coconut mixture

Sugar: 25g

:

Calcium: 289mg

Calories: 829kcal

Carbohydrates: 115g

Cholesterol: 296mg

Fat: 20g

Fiber: 7g

Iron: 6mg

Potassium: 392mg

Protein: 33g

Saturated Fat: 14g

Sodium: 1418mg

Vitamin A: 119IU

Vitamin C: 11mg