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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside. | 2. In a large plate, place 1 cup corn starch and set aside. | 3. In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined. | 4. In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together. | 5. Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix. | 6. Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown. | 7. Do not overcrowd pan to avoid a drop in temperature. | 8. Place on colander to drain. | 9. Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1 1/2	cups	divided	731.52	175.2384	0.4992	0.096
breadcrumb	2	cups		-	-	-	-
coconut	2	cups	sweetened flaked	566.4	24.368000000000002	5.327999999999999	53.583999999999996
coco lopez	1	cup		-	-	-	-
sugar	2	tablespoons	powdered	62.24	15.9632	0.0	0.0
shrimp	1		raw shellled deveined butterflied	321.8674	4.1253	61.6988	4.5787
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
pineapple	1/3	cup	crushed drained	27.5	7.216	0.297	0.066
coco lopez	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.