Coconut Shrimp With Pina Colada Dipping Sauce Keto Gluten Free Recipes
RED LOBSTER PARROT BAY COCONUT SHRIMP
The best part is the pina colada dipping sauce. And it's true, that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, even on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens up the batter as well as adding a great coconut flavor
Provided by Dropbear
Categories Lunch/Snacks
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pina colada dipping sauce first by combining all the ingredients.
- Cover this and let it chill out in the fridge while you make the shrimp.
- Heat oil to 350 degrees.
- Measure 3/4 cup of flour into a medium bowl.
- In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
- Stir milk and rum into flour mixture.
- Let this batter stand for five minutes.
- While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
- Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
- Leave the tail intact.
- To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
- Arrange the shrimp on a plate until all of them are battered.
- Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.
- Remove shrimp to a rack or paper towels to drain.
- Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
Nutrition Facts : Calories 537.8, Fat 15.7, SaturatedFat 10.2, Cholesterol 61.6, Sodium 490.5, Carbohydrate 85, Fiber 3.5, Sugar 26.9, Protein 14.4
COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT
Make and share this Coconut Shrimp and Dipping Sauce...just Like the Restaurant recipe from Food.com.
Provided by chef FIFI
Categories Coconut
Time 20m
Yield 1 1b
Number Of Ingredients 9
Steps:
- *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.
- In a large plate, place 1 cup corn starch and set aside.
- In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
- In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
- 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.
- Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
- Do not overcrowd pan to avoid a drop in temperature.
- Place on colander to drain.
- Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!
Nutrition Facts : Calories 4093.5, Fat 177.3, SaturatedFat 142.2, Cholesterol 917.1, Sodium 3364.1, Carbohydrate 488.7, Fiber 30.2, Sugar 148.8, Protein 144.1
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