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Red Lobster Parrot Bay Coconut Shrimp

Source of Recipe

tastesalike.com


List of Ingredients

1/2 lb large shrimp, butterflied
1 c sweetened coconut flakes
1 c plain bread crumbs
1/4 c corn starch
1/2 c Pina Colada mix
3 tbsp Captain Morgan Spiced Rum
1 tbsp powder sugar
1/2 c corn starch
Vegetable oil for deep frying



Recipe

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl; set aside. Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl; set aside. Place 1/2 cup corn starch in a separate bowl.

Heat oil for deep frying. Oil is ready for frying shrimp with the temperature reaches 375 degrees.

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.

NOTES: Serve with Red Lobster Pina Colada Dipping Sauce (included in this category).