Coconut Fried Shrimp

• 1 lb large shrimp, peeled and deveined
• 1/3 cup all-purpose flour
• 2 egg whites, lightly beaten
• 1 1/3 cups flaked coconut
• oil, for deep-fat frying
• 1 (12 ounce) jar pineapple preserves
• 1 tablespoon pina colada nonalcoholic drink mix, thawed

1. Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
2. Press to flatten on your cutting board.
3. Dredge the shrimp in the flour, shaking off excess.
4. Then dip into the egg whites and then into the coconut.
5. Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
6. Drain on a clean paper bag.
7. To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
8. Serve warm dipping sauce with fried shrimp.

shrimp, flour, egg whites, coconut, oil, pineapple, colada nonalcoholic

Taken from www.food.com/recipe/coconut-fried-shrimp-253715 (may not work)