COPYCAT RED LOBSTER™ COCONUT SHRIMP
Jumbo shrimp tossed in sweet, crispy coconut flakes and dipped in creamy piña colada sauce may sound like something you've ordered before, but this coconut shrimp is unlike anything you've ever made before-guaranteed.
Provided by Tablespoon Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- In small bowl, mix Sauce ingredients. Cover and refrigerate until ready to serve.
- In shallow dish, mix coconut and bread crumbs. Spoon 1/2 cup thawed piña colada mix into small bowl. In another small bowl, mix cornstarch and salt. Working with 2 to 3 shrimp at a time, coat shrimp in cornstarch mixture, then dip into piña colada mix, then into bread crumb mixture, and completely coat, pressing lightly to adhere.
- In 4- to 5-quart Dutch oven, heat about 2 inches oil to 350°F. Add shrimp to hot oil; cook 2 to 3 minutes or until golden brown. Carefully transfer to paper towel-lined plate to drain. Serve immediately with sauce.
Nutrition Facts : Calories 840, Carbohydrate 95 g, Cholesterol 170 mg, Fat 6 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 57 g, TransFat 0 g
COPYCAT RED LOBSTER COCONUT SHRIMP DIPPING SAUCE RECIPE
With sweet chunks of crushed pineapple and a flavor reminiscent of the best piña colada, our copycat Red Lobster coconut shrimp dipping sauce recipe is easy.
Provided by Ksenia Prints,Mashed Staff
Categories appetizer, sauce, dip
Time 19m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the piña colada mix, 4 tablespoons of water, crushed pineapple, and shredded coconut.
- Bring the sauce ingredients to a simmer on medium-low heat, stirring frequently. Once the mixture reaches a simmer, let it cook for 10 minutes.
- While the sauce is cooking, in a separate bowl add the cornstarch to the remaining 2 tablespoons water and whisk well to blend.
- Add the cornstarch slurry to the simmering sauce and blend well. Let the sauce mixture cook for an additional 5 minutes, stirring continuously. Remove the sauce from heat and let it cool. The sauce will thicken further when refrigerated.
- Serve the sauce at room temperature alongside coconut shrimp, and topped with additional crushed pineapple and shredded coconut.
Nutrition Facts : Calories 88 calories, Carbohydrate 12 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 1 g fat, Fiber 0 g fiber, Protein 0 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 7 mg, Sugar 11 g
COPYCAT RED LOBSTER PARROT BAY SHRIMP
Steps:
- Please note - pour out the coconut cream into a bowl and mix together. It separates and there's a solid portion and a liquid portion. You can microwave it for 30 seconds so they mix together more easily.
- In a small bowl whisk 2 tablespoons cream of coconut, sugar and sour cream until well combined.
- Stir in the crushed pineapple. Whisk in the lime juice, Malibu Rum and pineapple juice to thin it out a little.
- Refrigerate until ready to serve. You can make this in advance as well.
- Cover a large baking sheet with parchment paper.
- Season the shrimp with salt and pepper.
- Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
- In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
- Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut cream, let the excess drip off then coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
- Place them on the baking sheet. Continue until they're all coated.
- Repeat with the remaining cornstarch and shrimp until they're all coated.
- Cover them with plastic wrap and refrigerate until ready to cook.
- Set each of the shrimp in the air fryer so they're not touching
- Spritz with olive oil spray
- Air Fry at 400 for 7 minutes - flip
- Spray and air fry 7 min more
- In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
- Fry the shrimp in batches of 6 - 8 shrimp about 3 minutes or until golden.
- Drain on paper towels or a wire rack.
- Serve warm with pina colada dipping sauce.
Nutrition Facts : ServingSize 0.3 lb shrimp, Calories 492 kcal, Carbohydrate 39.6 g, Protein 39 g, Fat 18.8 g, SaturatedFat 14.1 g, Cholesterol 344 mg, Sodium 475 mg, Fiber 2.2 g, Sugar 26.6 g
COPYCAT RED LOBSTER PARROT ISLE COCONUT SHRIMP
Make and share this Copycat Red Lobster Parrot Isle Coconut Shrimp recipe from Food.com.
Provided by crosstownsweets
Categories < 30 Mins
Time 22m
Yield 24 Shrimps
Number Of Ingredients 13
Steps:
- Shrimp:.
- Butterfly the shrimp by inserting the knife 3/4 deep into the flesh from head to tail along the back, making sure not to cut all the way through. Open and flaten each shrimp and set aside.
- Place the beaten egg into a bowl, then combine the shredded coconut, flour, salt and pepper into another bowl. Preheat a frying pan with the grape seed oil on medium high heat. Dip each shrimp first into the beaten egg and then into the coconut and flour mixture. Add the shrimp to the hot oil and fry for 1 minute on each side. Serve with Pina Colada sauce.
- Pina Colada Sauce:.
- Whisk all ingredients together and serve.
Nutrition Facts : Calories 110.1, Fat 8.4, SaturatedFat 1.8, Cholesterol 31.6, Sodium 188.9, Carbohydrate 5.6, Fiber 0.2, Sugar 3.2, Protein 3.2
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
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- Combine the pina colada mix, the powdered sugar and the rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl.
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