Red Lobster Parrot Isle Jumbo Coconut Shrimp

By peridot728

Ingredients

• 1/2 pound large shrimp (butterfly the shrimp)
• 1 cup sweetened coconut flakes
• 1 cup plain panko bread crumbs
• 1/4 teaspoon salt
• 1/4 cup cornstarch (for mixing with coconut and bread crumbs)
• 1/2 cup pina colada mix
• 3 tablespoons Captain Morgan Spiced Rub
• 1 tablespoon powdered sugar
• 1/2 cup cornstarch
• 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

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. You can add a little salt if desired.

Combine pina colada mix, powdered sugar and rum in a small mixing bowl and set aside.

Place 1/2 cup cornstarch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp when it reaches 375 degrees. Coat shrimp first in cornstarch, then in the piÒa colada mix, then dust shrimp in bread crumbs/coconut mixture. For the 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.

Serve with Red Lobster 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
Lemon juice (optional)

Prepare pina colada dipping sauce first by combining all the ingredients.
Cover this and let it chill out in the fridge while you make the shrimp.