Copycat Red Lobster Parrot Isle Coconut Shrimp 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
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
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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.
- Heat oil for deep frying - oil should be at 375 degrees for frying shrimp. Coat the shrimp twice as follows:First Coating: Cornstarch, then in the pina colada mix, then dust in bread crumb/coconut mixture. Second Coating: Pina colada mix, and then the bread crumb/coconut mixture.
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