Parrot Bay Coconut Shrimp Recipes

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

Ingredients

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

PARROT BAY COCONUT SHRIMP

PARROT BAY COCONUT SHRIMP image

Categories Shellfish

Yield 3-4 servings

Number Of Ingredients 15

Ingredients

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
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

Steps:

1 Prepare pina colada dipping sauce first by combining all the ingredients. 2 Cover and let it chill in the fridge while you make the shrimp. 3 Heat oil to 350 degrees. 4 Measure 3/4 cup of flour into a medium bowl. 5 In a second medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. 6 Stir milk and rum into flour mixture. 7 Let this batter stand for five minutes. 8 While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl. 9 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. 10 Leave the tail intact. 11 To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. 12 Arrange the shrimp on a plate until all of them are battered. 13 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. 14 Remove shrimp to a rack or paper towels to drain. 15 Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

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