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Red Lobster Coconut Shrimp with PiŅa Colada Sauce
Nb persons: 0
Yield:
Preparation time: 0:35
Total time:
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| Serves: 4 | |
| 1 1/2 cup | corn starch, divided |
| 2 cups | plain bread crumbs |
| 2 cups | sweetened coconut flakes |
| 1 1/2 cup | liquid piŅa colada drink mix, divided |
| 2 Tbls. | powdered sugar |
| 1/3 cup | Captain MorganĘ Parrot Bay Rum |
| 1 lb. | raw jumbo shrimp, peeled, deveined, butterflied |
| 1/3 cup | sour cream |
| 1/3 cup | canned crushed pineapple, drained |
-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set aside.
-Combine 1 cup piŅa colada drink mix, powdered sugar, and rum in a separate bowl; set aside.
-Coat shrimp in cornstarch, then dip in piŅa colada mixture, then in coconut mixture, back into piŅa colada mixture, and back into coconut mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain on brown paper bags.
-To make sauce, combine 1/2 cup piŅa colada drink mix, sour cream, and pineapple.
-Dip fried shrimp in sauce.
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