Coconut Shrimp and Dipping Sauce

Combine 1 cup cornstarch and ½ cup cornstarch in separate shallow bowls (keep divided for the coating process).

Mix plain breadcrumbs and sweetened flaked coconut in a third shallow bowl until evenly combined.

Pour Coco López cream of coconut into a fourth shallow bowl as the wet binder for the coating.

Pat the butterflied shrimp dry with paper towels to remove excess moisture, which helps the coating adhere properly.

Working with one shrimp at a time, coat lightly in the first portion of cornstarch, shaking off excess.

Dip the cornstarch-coated shrimp into the Coco López until fully covered, then immediately roll in the breadcrumb-coconut mixture, pressing gently so it adheres.

Arrange the coated shrimp on a plate and allow them to rest for 5 minutes so the coating sets.

Heat oil in a deep skillet or shallow fryer to 350°F (175°C).

Working in batches to avoid crowding, carefully place shrimp into the hot oil and fry until golden brown and crispy, about 2–3 minutes per side.

Remove fried shrimp with a slotted spoon and drain on paper towels.

Combine the remaining ½ cup cornstarch with powdered sugar in a small bowl to create the dipping sauce base.

Serve the warm coconut shrimp alongside the powdered sugar-cornstarch dipping mixture or a traditional sweet and spicy sauce of choice.