Red Lobster Parrot Bay Coconut Shrimp

Steps on how to prepare a Red Lobster Parrot Bay Coconut Shrimp recipe

Time

1 hour

Servings

1

Calories

537.8

    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

    How to make it

  1. 1. STEP

    Prepare pina colada dipping sauce first by combining all the ingredients.

  2. 2. STEP

    Cover this and let it chill out in the fridge while you make the shrimp.

  3. 3. STEP

    Heat oil to 350 degrees.

  4. 4. STEP

    Measure 3/4 cup of flour into a medium bowl.

  5. 5. STEP

    In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.

  6. 6. STEP

    Stir milk and rum into flour mixture.

  7. 7. STEP

    Let this batter stand for five minutes.

  8. 8. STEP

    While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

  9. 9. STEP

    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. 10. STEP

    Leave the tail intact.

  11. 11. STEP

    To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.

  12. 12. STEP

    Arrange the shrimp on a plate until all of them are battered.

  13. 13. STEP

    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. 14. STEP

    Remove shrimp to a rack or paper towels to drain.

  15. 15. STEP

    Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

    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

    Tags

    COCONUT

    FRUIT

    NUTS

    < 60 MINS

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