Red Lobster Parrot Bay Coconut Shrimp
Red Lobster makes the best coconut shrimp. The best part of this dish is the
delightful Pina Colada sauce that goes with it.
1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Fakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable for deep frying
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set
Place 1/2 cup corn starch in a separate bowl.
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375
Coat shrimp first in corn starch, then into
the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second
coating place back into Pina Colada mix, then again into coconut, and then the
bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until
golden brown, remove from fryer and drain.
Red Lobster Pina Colada Dipping Sauce
This goes perfectly with the Red Lobster Parrot Bay Shrimp.
1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbs. Crush Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water
Mix Pina Colada, water, crush pineapple, coconut, and powder sugar in a sauce
pan. Heat on medium low temperature until sauce begins to simmer, stirring
frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water
together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes
longer while stirring during and after adding cornstarch. Remove from heat and
bring to room temperature.
Sauce is served at room temperature with
Parrot Bay Coconut Shrimp and Parrot Bay Rum Shrimp.
AUTHOR: Lori A