Pina Colada Sauce
- Pat shrimp dry and toss in flour/jerk mixture. Shake off excess.
- Dip in egg whites then in coconut.
- Refrigerate on wax paper for 30 minutes.
- In a large skillet, heat 1/2 cup avocado oil for 5 minutes.
- Carefully add shrimp to oil. Do not allow to touch each other.
- Brown both sides.
- Remove to paper towel to drain.
- In a small sauce pan over medium heat whisk Pina Colada Coconut Cream Sauce, butter, heavy cream until well combined.
- Add chopped cilantro.