Coconut Shrimp w/ Pina Colada Sauce

By dawn716

Ingredients

• 1 POUND UNCOOKED JUMBO SHRIMP, PEELED AND DEVEINED
• 1/4 C FLOUR
• 2 EGG WHITES, LIGHTLY BEATEN
• 1 1/3 C FLAKED COCONUT
• OIL FOR DEEP FRYING
• 1 12 OZ. JAR PINEAPPLE PRESERVES
• 1 T FROZEN NON-ALCOHOLIC PINA COLADA MIX THAWED

Preparation

Step 1

STARTING WITH THE TAIL, MAKE SLIT DOWN THE INNER CURVE OF EACH SHRIMP, PRESS LIGHTLY TO FLATTEN. IN THREES SEPARATE SHALLOW BOWLS, PLACE THE FLOUR, EGG WHITES AND THE COCONUT. COAT EACH SHRIMP WITH FLOUR, DIP IN EGG, THEN COAT WITH THE COCONUT.

IN AN ELECTRIC SKILLET, HEAT OIL TO 375* FRY SHRIMP A FEW AT A TIME, FOR 1-2 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWEL.

IN SMALL BOWL COMBINE PRESERVES AND PINA COLADA MIX. SERVE WITH SHRIMP.