Baked Coconut Shrimp

Ingredients:

1/2 pound large shrimp (butterfly the shrimp)
1 cup sweetened coconut flakes
1 cup plain bread crumbs
1/4 cup cornstarch (for mixing with coconut and bread crumbs)
1/2 cup pina colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon powdered sugar
1/2 cup cornstarch
(Sauce recipe follows)

Directions: 


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 cornstarch in a separate bowl. Coat shrimp first in cornstarch, then in the piÒa colada mix, then dust shrimp in bread crumbs/coconut mixture. For the second coating, place back into pina colada mix, then again into coconut, and then the bread crumb mixture. Oven at 450, spray a cookie sheet with non-stick spray, place them on a single later cook for 10 minutes turning them half-way through.

Pina Colado Sauce:

1 cup piña colada mix
5 tablespoons water
2 tablespoons drained crushed pineapple
4 teaspoons sweetened flaked coconut
3 tablespoons + 1 teaspoon confectioners’ sugar
1 1/2 teaspoons cornstarch

Directions:

Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold 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.

Source: Cheryle Pestana