One of my favorite meals ever!
This copycat recipe was inspired by Red Lobster's Parrot Isle Coconut Shrimp.
Can't wait to try out these shrimp as well as the Pina Colada Sauce!
1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed
DIRECTIONS
Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten.
In three separate shallow bowls, place the flour, egg whites and coconut.
Coat the shrimp with flour; dip into egg whites, then coat with the coconut.
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown.
Drain on paper towels.
Pina Colada Sauce
In a small bowl, combine preserves and pina colada mix.
Serve with shrimp. Yield: 4 servings.
Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006, p46, Taste of Home
Inspired by: Parrot Isle Jumbo Coconut Shrimp from Red Lobster
Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006, p46, Taste of Home
Inspired by: Parrot Isle Jumbo Coconut Shrimp from Red Lobster
