1/2 lb. large shrimp (butterfly the shrimp)
1 cup sweetened coconut fakes
1 cup plain bread crumbs
1/4 cup corn starch (mix with coconut and bread crumbs)
1/2 cup Pina Colada Mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoons powdered sugar
1/2 cup corn starch
vegetable oil for deep frying
Pina Colada Dipping Sauce (recipe follows)

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.

Combine Pina Colada mix, powdered 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 then the bread crumb mixture.

Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.


1 cup Pina Colada Mix (Major Peters mix was used)
1/4 cup Water
2 tablespoons crushed pineapple (drained)
1 tablespoon + 1 teaspoon sweetened coconut Flakes
3 tablespoons + 1 teaspoon [owdered sugar
1+1/2 teaspoon corn starch
3 teaspoons cold water

Mix Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.

Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.

Sauce is served at room temperature with Parrot Bay Rum Shrimp.