Red Lobster's Parrot Bay Coconut Shrimp and Sauce

Red Lobster's Parrot Bay Coconut Shrimp and Sauce



1 cup plain bread crumbs
1/4 cup cornstarch (mix with coconut and bread crumbs)
1 cup sweetened coconut flakes
1/2 cup pina colada mix
1 tablespoon powdered sugar
3 tablespoons spiced rum
1/2 cup cornstarch
vegetable oil for deep frying
1/2 pound large shrimp (butterfly the shrimp)

Red Lobster Pina Colada Dipping Sauce

1 cup pina colada mix
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon sweetened coconut flakes PLUS
1 teaspoon sweetened coconut flakes
3 tablespoons powdered sugar PLUS
1 teaspoon powdered sugar
1 1/2 teaspoon cornstarch
3 teaspoons cold water

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.

Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl.

Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees F. 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.

For Red Lobster Pina Colada Dipping Sauce: Mix Pina Colada Mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.

Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes.

Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

Red Lobster Pina Colada Sauce 2

8oz can crushed pineapple (with juice)
1 cup Pina Colada drink mix
1 cup sour cream
sugar to taste

Mix together all ingredients.
Place in the fridge for atleast 30 minutes.
Serve chilled or room temp on the side with coconut shrimp.