Wednesday, March 19, 2014

Parrot Bay Coconut Shrimp (Red Lobster Copycat Recipe)

Shrimp is my absolute favorite food!  Coconut Shrimp is such a treat that is usually reserved for a special occasion, but I must admit, we go to Outback Steakhouse and have never had the meal at Red Lobster. Having said that, Red Lobster is one of my favorite restaurants and I have never had anything there that I did not like.

Now we can enjoy Coconut Shrimp more often in the comfort of our home!

And I must say that the Pina Colada Dipping Sauce sounds much better than the Orange Marmalade type of sauce that I have had at the other place.  We'll see . . .


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

    • 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
    • On the side . . . salsa


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 of your favorite salsa.

Photo and Recipe Source:
from their collection of Red Lobster Copycat Recipes


Rachel Kathy G @ onlinesisterhood said...

These look so amazing! I can't wait to try them:) Pinned this, Okay? have a great day found you at mizhelens full plate thursday

Gina Alfani said...

Thank you so much for pinning it :) I love coconut shrimp and can't wait to try the dipping sauce!

You have a great day too . . . thanks for visiting and commenting!

Miz Helen said...

This is my favorite Shrimp and the dipping sauce looks amazing! Hope you are having a great day and thanks so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen

Gina Alfani said...

Hey Miz Helen :)

I was so happy to find this recipe since it is also my favorite!

Thanks for visiting, commenting and hosting your awesome party . . . Gina

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