Betsy’s No Garlic Island Fantasy Piña Colada Shrimp

By Betsy Vail 05/23/15

Ingredients:

• 2 lbs. raw, tail-on shrimp, peeled and deveined
• 2 eggs
• 1½ c panko bread crumbs (unseasoned)
• 1½ c sweetened flaked coconut
• 1 c piña colada mix
• 1 c flour
• ½ tsp salt
• Oil for frying

Directions:

1. In a large bowl, marinate the shrimp in the piña colada mix. Cover and refrigerate for at least 1 hour.
2. Once the shrimp is done marinating, pour the liquid into a separate bowl and add 2 eggs. Beat the mixture thoroughly. 
3. Line up 3 shallow pans on the counter for the breading process.
4. In the first pan, add a thoroughly blended mixture of flour and salt. In the second pan, add the piña colada and egg mixture. In the third pan, add a mixture of panko bread crumbs and coconut flakes.
5. Dredge each shrimp through the flour being sure to coat it on all sides. Then dip the shrimp into the egg mixture until it’s thoroughly coated. Finally, roll the shrimp in the coconut mixture. Firmly press the coconut onto the shrimp to ensure it sticks well.
6. Heat the oil and fry either in a pan or deep fryer until the shrimp are deliciously crisp and golden brown. Be sure not to overcook the shrimp. I heat oil in a deep fryer to 320 F and fry 4-5 shrimp at a time for 50 seconds. The shrimp come out golden and perfect!
7. Once cooked, immediately remove from the pan or fryer and place on paper towels to drain the excess oil.
8. Enjoy while they’re hot and while you can! They’re so good they’ll be eaten FAST! They're fantastic served with Betsy’s No Garlic Piña Colada Ginger Cream Sauce!