One of the menu favorites at the Red Lobster that you can now make yourself at home with this recipe!
Red Lobster Parrot Bay Coconut Shrimp is a long-time menu favorite at the Red Lobster. You can recreate this dish at home with this easy copycat recipe.
You can get this simply irresistible shrimp dish either as a main dish or as an appetizer with just some little time spent in the kitchen.
Here’s what you need and the instructions to make it.
1/2 pound large shrimp (butterfly the shrimp)
1 cup sweetened coconut flakes
1 cup plain bread crumbs
1/4 cup cornstarch (for mixing with coconut and bread crumbs)
1/2 cup pina colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon powdered sugar
1/2 cup cornstarch
In a deep bowl, combine the bread crumbs, 1/4 cup cornstarch, and the coconut and set aside.
Combine the pina colada mix, the powdered sugar, and the rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl.
Heat oil for deep frying – oil should be at 375 degrees for frying shrimp. Coat the shrimp twice as follows:
First Coating: Cornstarch, then in the pina colada mix, then dust in bread crumb/coconut mixture.
Second Coating: Pina colada mix, and then the bread crumb/coconut mixture.
Place the prepared shrimp carefully into the hot oil and fry until golden brown. Remove from the fryer and drain.