Ingredients
-
-
1/2
-
1/4
-
1/4
-
2
-
-
6 - 8
-
12
-
1 1/2
-
2
-
-
-
-
-
Directions
Red Lobster Parrot Bay Coconut Shrimp, The best part is the pina colada dipping sauce. And it’s true, that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, even on its own. Red Lobster’s secret formula includes Captain Morgan’s Parrot Bay rum, which sweetens up the batter as well as adding a great coconut flavor, I make coconut shrimp several times a month as it is one of my husbands favorite dishes; so Ive had A LOT for trial and error. My BEST dipping sauce actual calls for PINEAPPLE JELLY…. I mix a teaspoon of it into a 1/2 Cup of plain Vanilla Yogurt and a large pinch of flaked coconut. Simple. Delicious. For a stronger coconut flavor add a bit of Coco Real Cream of Coconut or a bit of Watkins Coconut extract; I suppose artificial flavoring would work as well. There is a a coconut flavored yogurt by Yoplait that works well too, but actually any flavor would work We love a strong coconut flavor so I will also add Cream if Coconut to my batter. Delicious! Give it a try and let me know how you like it., Could this shrimp be cooked in an air fryer??
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Steps
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1
Done
|
Prepare Pina Colada Dipping Sauce First by Combining All the Ingredients. |
|
2
Done
|
Cover This and Let It Chill Out in the Fridge While You Make the Shrimp. |
|
3
Done
|
Heat Oil to 350 Degrees. |
|
4
Done
|
Measure 3/4 Cup of Flour Into a Medium Bowl. |
|
5
Done
|
in Another Medium Bowl Mix Together the Remaining 3/4 Cup Flour, Sugar, and Salt. |
|
6
Done
|
Stir Milk and Rum Into Flour Mixture. |
|
7
Done
|
Let This Batter Stand For Five Minutes. |
|
8
Done
|
While the Batter Rests, Combine Panko Breadcrumbs and Shredded Coconut Into a Third Medium Bowl. |
|
9
Done
|
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
Done
|
Leave the Tail Intact. |
