Red Lobster makes the best coconut shrimp.
The best part of this dish is the delightful
Pina Colada sauce that goes with it.
1/2 lb Large Shrimp (butterfly the shrimp)
1 c sweetened coconut flakes
1 c plain Bread Crumbs
1/4 c corn starch (mix with coconut and
1/2 cup Pina Colada Mix
3 tbs Captain Morgan Spiced Rum
1 tbsp powder sugar
1/2 c corn starch
Vegetable oil for deep frying
Mix bread crumbs, 1/4 c cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder 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 when it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mixture then dust shrimp in bread crumbs coconut 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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