Red Lobster Parrot Bay Coconut Shrimp Recipe


*6-8 cup canola oil

*12 large shrimp, about ½ pound, peeled and deveined

*1 cup panko Japanese-style bread crumbs

*½ cup flaked coconut

*1½ cups all-purpose flour

*2 tablespoons granulated sugar

*¼ teaspoon salt

*1 cup milk

*2 tablespoons Captain Morgan Rum

coconut shrimp




Step 1: Heat your oil to 350 degree in deep fryer or a heavy skillet.

Step 2: You will need 3 medium bowls for battering your shrimp.

Step 3: In the first bowl add ¾ cup of flour.

Step 4: In the second bowl combine ¾ cup flour, salt and sugar, rum and milk. Let this stand 5 minutes.

Step 5: In the third bowl combine the panko bread crumbs and coconut.

Step 6: Butterfly cut each peeled shrimp before you start the battering and leave the tail intact.

Step 7: Batter the shrimp, dipping each one in flour, wet batter and then coat with panko coconut mixture.

Step 8: Place the shrimp on a plate until all of them are battered.

Step 9: Deep-Fry the shrimp in the hot oil until golden brown and drainl.

Step 10: Serve shrimp with pina colada dipping sauce or your favorite salsa.

3-4 servings.

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