Today I have a tasty secret recipe for all the seafood lovers out there. Red Lobster’s Parrot Bay coconut shrimp makes for a great appetizer or main dish. Jumbo butterflied shrimp hand-dipped in a batter flavored with Parrot Bay rum and coconut flakes. The sweet combination of rum and coconut adds a nice flavor to this dish. For a healthier version, instead of frying, you can bake these at 450 degrees F for 8-10 minutes.Serve the shrimp with Red Lobster’s pina colada sauce by following this recipe on our forum: Go Here
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Red Lobster’s(tm) Parrot Bay Coconut Shrimp
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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 Parrot Bay spiced rum
1/2 cup cornstarch
vegetable oil for deep frying
1/2 pound large shrimp (butterfly the shrimp)
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.
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Source: Secret Recipe Forum
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