Coconut Shrimp copycat inspired by Red Lobster

Quick Coconut Shrimp Recipe photo by Taste of Home




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!

INGREDIENTS

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

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 . . .

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
• On the side . . . salsa

Directions

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:  Food.com
from their collection of Red Lobster Copycat Recipes