Cookie Bookie

Coconut Shrimp

Coconut Shrimp:
2 cups plain bread crumbs
½ cup cornstarch
2 cups sweetened flaked coconut
1 cup pina colada mix
2 tablespoons powdered sugar
3 tablespoons rum vanilla
1 cup cornstarch
Vegetable oil for deep frying
1 pound large shrimp, cleaned and butterflied

Pina Colada Dipping Sauce:
2 cups pina colada mix
½ cup water
4 tablespoons drained crushed pineapple
3 tablespoons sweetened flaked coconut
7 tablespoons powdered sugar
3 teaspoons cornstarch
6 teaspoons cold water


For Dipping Sauce:
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 cornstarch 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. Serve with shrimp.

For Shrimp:
Mix bread crumbs, ½ cup cornstarch and 2 cups coconut in a deep bowl and set aside. Combine pina colada mix, powdered sugar and vanilla in a small mixing bowl and set aside. Place 1 cup cornstarch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp when it reaches 375 degrees. Coat shrimp first in cornstarch, then into the pina colada mix, then dust shrimp in bread crumb/coconut mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.