Easy Coconut Shrimp Red Lobster Recipes

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COPYCAT RED LOBSTER™ COCONUT SHRIMP



Copycat Red Lobster™ Coconut Shrimp image

Jumbo shrimp tossed in sweet, crispy coconut flakes and dipped in creamy piña colada sauce may sound like something you've ordered before, but this coconut shrimp is unlike anything you've ever made before-guaranteed.

Provided by Tablespoon Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 10

1 container (5 oz) Oui™ by Yoplait® French style coconut yogurt
2 teaspoons (from 8-oz can) crushed pineapple
1 teaspoon frozen concentrated piña colada mix, thawed
1/2 cup sweetened shredded coconut
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup frozen concentrated piña colada mix, thawed
1/4 cup cornstarch
1/4 teaspoon salt
1/2 lb uncooked deveined peeled extra-large (16 to 20 count) shrimp, butterflied (see tip)
Vegetable oil for frying

Steps:

  • In small bowl, mix Sauce ingredients. Cover and refrigerate until ready to serve.
  • In shallow dish, mix coconut and bread crumbs. Spoon 1/2 cup thawed piña colada mix into small bowl. In another small bowl, mix cornstarch and salt. Working with 2 to 3 shrimp at a time, coat shrimp in cornstarch mixture, then dip into piña colada mix, then into bread crumb mixture, and completely coat, pressing lightly to adhere.
  • In 4- to 5-quart Dutch oven, heat about 2 inches oil to 350°F. Add shrimp to hot oil; cook 2 to 3 minutes or until golden brown. Carefully transfer to paper towel-lined plate to drain. Serve immediately with sauce.

Nutrition Facts : Calories 840, Carbohydrate 95 g, Cholesterol 170 mg, Fat 6 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 57 g, TransFat 0 g

RED LOBSTER PARROT BAY COCONUT SHRIMP



Red Lobster Parrot Bay Coconut Shrimp image

The best part is the pina colada dipping sauce. And it's true, that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, even on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens up the batter as well as adding a great coconut flavor

Provided by Dropbear

Categories     Lunch/Snacks

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
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
salsa

Steps:

  • 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 five minutes.
  • While the batter rests, combine panko breadcrumbs 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 towels to drain.
  • Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

Nutrition Facts : Calories 537.8, Fat 15.7, SaturatedFat 10.2, Cholesterol 61.6, Sodium 490.5, Carbohydrate 85, Fiber 3.5, Sugar 26.9, Protein 14.4

EASY COCONUT SHRIMP



Easy Coconut Shrimp image

Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 teaspoon seafood seasoning
1 large egg, beaten
3/4 cup pineapple juice
1 package (14 ounces) sweetened shredded coconut
1 pound large shrimp, peeled and deveined
Oil for deep-fat frying
Optional: Apricot preserves, sweet-and-sour sauce, plum sauce or Dijon mustard

Steps:

  • In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.

Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.

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Category Appetizer
Calories 416 per serving
  • Combine the pina colada mix, the powdered sugar and the rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl.
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