In a bowl, add sour cream, liquid pina colada mix, half a cup of pineapple tidbits, powdered sugar, and rum. Combine everything nicely and cover it to sit in the fridge while you prepare the shrimp.
Moving forward, take two bowls to prepare the breading batter. In one bowl, add cornstarch, and in another, add coconut cream, sugar, salt, milk, and rum.
Let the wet batter aside for 5 minutes.
While the batter rests, add panko bread crumbs and shredded coconut into a third bowl. Combine for the dry coating.
Slice the butterfly shrimps. Dip each into the flour, then the wet batter, and at last coat the shrimps with breadcrumbs and coconut mixture.
Arrange the shrimps until all the slices are battered properly.
Add the coated shrimps into the frying pan. Deep-fry the shrimps for 5 minutes until they turn golden brown.
Remove the fried shrimps on a wire rack or paper towel.
Serve the crispy fried shrimps with pina colada dipping sauce.