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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (807g) Recipe makes 3 servings The following items or measurements are not included below: pina colada nonalcoholic drink mix |
||
| Calories 588 | ||
| Calories from Fat 149 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 10.7g | 53% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 430mg | 17% | |
| Potassium 376mg | 10% | |
| Total Carbohydrate 86.9g | 28% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 26.0g | ||
| Protein 17.7g | 35% | |
Parrot Bay Coconut Shrimp - Red Lobster Copycat
SERVES 3 -4
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
Directions
1
Prepare pina colada dipping sauce first by combining all the ingredients.2
Cover this and let it chill out 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 another 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.
Questions about this recipe?
Spot an error in this recipe?
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Chipotle Shrimp Taco with Avocado Salsa Verde
Popcorn Shrimp with Chili-Lime Dipping Sauce
Browse similar recipes by category
- Course > Lunch/Snacks
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > North American > Central American
- Preparation > Time to Make > < 60 mins
- Occasion > Dinner Party
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: Jenni0208
On Oct 19, 2009
As the last person i have been craving this also but red lobster is not really close to where i live. The Shrimp turned out perfect. I didn't add the rum to the batter casue i wouldn't see myself using again so i used 2 tbsp of the Pina colada drink mix. as for the dip i didn't see the other suggestion about useing vanilla yogart, which i would have much rather used than sour cream(as why i didn't give 5 stars), it wasn't bad but not as good a dip as i remember. It also ended up a little bit running. since i made like 36 shrimp im going to make more dip tomorrow and try w the yogart recipe.
From: Hamlin
On Sep 12, 2009
Love it! I have been craving these since my mother-in-law took me to Red Lobster, and my husband doesn't touch seafood, so I haven't had the chance to go back. But on my birthday, my husband and I found this recipe and he made me some. Taste exactly like Red Lobsters'!
From: Chef #6308
On Feb 15, 2006
to keep the shrimp from curling you have to flatten the shrimp when coating the shrimp with the panko/coconut mix.Press hard with your palm, this also breaks the muscle by the tail.
From: Chef #864148
On Jun 17, 2008
The recipe for the coconut dipping sauce is as follows, NOT what this person posted. How do I know? I ASKED the waitress at the RED LOBSTER and she told me that the base was vanilla yogurt. It is NOT sour cream. The taste is sinfully sweet, definetly not sour. I actually thought the base was mayo, but it is not. The base ingredient (vanilla yogurt) was all I needed to know because the rest was easy. It is vanilla yogurt, creme of coconut (like coco lopez) and crushed pineapple (canned is good) Mix to taste and voila! A delicious dipping sauce that CAN be eaten with a spoon because it is now nothing but flavored yogurt! And this tastes exactly the same as the one in the restaurant. Enjoy!
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