Copycat Red Lobster Parrot Isle Coconut Shrimp Recipes

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RED LOBSTER PARROT BAY COCONUT SHRIMP



Red Lobster Parrot Bay Coconut Shrimp image

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

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
6 -8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan Parrot Bay Coconut Rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut
salsa

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

COPYCAT RED LOBSTER PARROT ISLE COCONUT SHRIMP



Copycat Red Lobster Parrot Isle Coconut Shrimp image

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

1 lb shrimp, tail on, peeled and deveined
1 egg, beaten
1/2 cup shredded coconut
1/2 cup all-purpose flour
1/2 teaspoon himalayan salt
1/4 teaspoon pepper
3/4 cup grapeseed oil
1/2 cup coconut yogurt
1/4 cup coconut cream
1/2 cup crushed pineapple, drained
2 teaspoons lime juice
1/4 teaspoon himalayan salt
2 teaspoons Malibu coconut liqueur

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

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