1/4cup cornstarch (for mixing with coconut and bread crumbs)
1/2cup pina colada mix
3tablespoons Captain Morgan Spiced Rum
1tablespoon powdered sugar
In a deep bowl, combine the bread crumbs, 1/4 cup cornstarch, and the coconut and set aside.
Combine the pina colada mix, the powdered sugar and the rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl.
Heat oil for deep frying - oil should be at 375 degrees for frying shrimp. Coat the shrimp twice as follows:First Coating: Cornstarch, then in the pina colada mix, then dust in bread crumb/coconut mixture. Second Coating: Pina colada mix, and then the bread crumb/coconut mixture.
Place the prepared shrimp carefully into the hot oil and fry until golden brown. Remove from the fryer and drain.