Red Lobster’s Coconut Shrimp
2 cups plain bread crumbs
1 1/2 cups cornstarch, divided
2 cups sweetened coconut flakes
1 1/2 cups pina colada drink mix, divided
2 tablespoons powdered sugar
1/3 cup Captain Morgan Spiced Rum
1 pound large uncooked shrimp, peeled, deveined, butterflied
Vegetable oil for deep frying
1/3 cup sour cream
1/3 cup canned crushed pineapple, 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 cornstarch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree 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.