Red Lobster Parrot Bay Coconut Shrimp with Pina Colada Dipping Sauce is a tropical-inspired dish that combines crispy, golden coconut shrimp with a sweet and tangy pina colada dipping sauce. Perfect for an appetizer or a main course, this dish brings the flavors of the Caribbean right to your table.
Red Lobster Parrot Bay Coconut Shrimp with Pina Colada Dipping Sauce
The crispy coconut coating on the shrimp paired with the creamy, pineapple-infused dipping sauce is sure to transport you to a sunny beach. This recipe is perfect for shrimp lovers and anyone who enjoys a sweet and savory combination.
Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 3-4
Equipment: Deep fryer or large pot, mixing bowls
Ingredients:
For the Pina Colada Dipping Sauce:
- 1/2 cup sour cream
- 1/4 cup pina colada nonalcoholic drink mix
- 1/4 cup crushed pineapple (canned, drained)
- 2 tablespoons granulated sugar
For the Shrimp:
- 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
Instructions:
- Prepare the Pina Colada Dipping Sauce:
In a small mixing bowl, combine the sour cream, pina colada drink mix, crushed pineapple, and sugar. Mix well until smooth. Cover and chill the sauce in the refrigerator while you prepare the shrimp. - Heat the oil:
Preheat your deep fryer or a large pot with canola oil to 350°F (175°C). - Prepare the batter:
In a medium bowl, measure out 3/4 cup of flour. In a second medium bowl, mix together the remaining 3/4 cup flour, sugar, and salt. Stir in the milk and rum to create a smooth batter. Let the batter rest for 5 minutes. - Prepare the coating:
In a third bowl, combine the panko breadcrumbs and shredded coconut. - Butterfly the shrimp:
Use a sharp knife to butterfly the shrimp by slicing through the top where the vein was, allowing the shrimp to open. Leave the tails intact for easy handling. - Batter and coat the shrimp:
Dip each shrimp first into the flour, then into the wet batter, and finally coat it with the panko/coconut mixture. Place the battered shrimp on a plate until all are coated. - Fry the shrimp:
Fry the shrimp in batches of six, dropping them into the hot oil for 2 to 3 minutes or until golden brown. Remove and drain on a rack or paper towels. - Serve:
Serve the crispy coconut shrimp with the chilled pina colada dipping sauce on the side, along with a small dish of your favorite salsa if desired.
This Red Lobster Parrot Bay Coconut Shrimp with Pina Colada Dipping Sauce is sure to be a hit at any meal. The crunchy coconut coating paired with the sweet and tangy dipping sauce creates a perfect balance of flavors!