Copycat Red Lobster Dragon Shrimp Recipes

COPYCAT RED LOBSTER™ COCONUT SHRIMP

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.

RED LOBSTER SHRIMP SCAMPI

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan saute together the butter and the minced garlic until the garlic becomes fragrant.
• Add white wine to the saucepan and heat through.
• In a small bowl melt the butter in the microwave,
• Add breadcrumbs to the melted butter and stir to combine.
• Place shrimp in a baking dish, pour the garlic butter wine sauce over them, and top with breadcrumbs.
• Bake at 350 degrees for 10 to 12 minutes or until shrimp is done. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

DRAGON SHRIMP

Steps:

• If shrimp is frozen, thaw under cold, running water.
• Drain and pat dry.
• (If fresh, rinse and dry.) Put shrimp in a shallow roasting pan large enough that they don't overlap.
• Melt butter in a small saucepan.
• Remove from heat and stir in all remaining ingredients.
• Pour sauce evenly over shrimp.
• Cover with foil and marinate in refrigerator for 1 hour.
• Preheat oven to 350 degrees.
• Bake shrimp, covered, for approximately 30 minutes.
• Remove and check for doneness before serving.
• (If they aren't opaque, put them back in for about 3 minutes.) Serve bowls of sauce on the side, with lots of French bread for'dipping'.