Red Lobster's Parrot Bay Coconut Shrimp
by kilikini1
The American seafood giant describes this savory dish as "jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum and coconut flakes, and served with pina colada dipping sauce."
This secret recipe makes two times the size of a serving you get at Red Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.
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INGREDIENTS
- Pina Colada Dipping Sauce
- 1/2 cup Sour cream
- 1/4 cup pina colada mix ; (liquid)
- 1/4 cup crushed pineapple ; (canned)
- 2 tablespoons Granulated sugar
- Shrimp
- 6 cups canola oil ; (amount required by fryer) (up to 10)
- 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's Parrot Bay coconut rum
- 1 cup panko ; (Japanese bread crumbs)
- 1/2 cup shredded coconut
- Salsa ; on the side
INSTRUCTIONS
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.
Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar and salt. Stir milk and rum into flour mixture. Let this batter stand for 5 minutes. While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl.
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. Leave the tail intact.
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towel to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.
Serves 3 to 4 as an appetizer.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (740g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 4759 | ||
| Calories from Fat: 4187 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 465.3g | 620 % | |
| Saturated Fat 46g | 230 % | |
| Monounsaturated Fat 265g | ||
| Polyunsanturated Fat 132.8g | ||
| Cholesterol 59.1mg | 18 % | |
| Sodium 639.2mg | 22 % | |
| Potassium 433.2mg | 11 % | |
| Total Carbohydrate 127.3g | 37 % | |
| Dietary Fiber 6.6g | 26 % | |
| Sugars, other 120.7g | ||
| Protein 24.1g | 34 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 4759
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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