Red Lobster Parrot Isle Coconut Shrimp

Name: Red Lobster Parrot Isle Coconut Shrimp (Standard)
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pound Large Shrimp-peeled and deveined; 1 cup All-Purpose Flour; 1 cup Sweetened Shredded Coconut; 1/2 teaspoon Baking Powder; 1/4 teaspoon Salt; 1/4 teaspoon Black Pepper; 2 Large Eggs-beaten; 1/2 cup Pineapple Juice; 2 tablespoons Sweet Chili Sauce; 1 tablespoon Rice Vinegar; Vegetable Oil -for frying

⏱45 min

👥4

🔥450 cal

Easy

🍽️American

A simplified version of Red Lobster's popular coconut shrimp, made with readily available ingredients and straightforward techniques.

1 pound Large Shrimp-peeled and deveined

1 cup All-Purpose Flour

1 cup Sweetened Shredded Coconut

1/2 teaspoon Baking Powder

1/4 teaspoon Salt

See all 11 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥450 cal

Easy

🍽️American

A simplified version of Red Lobster's popular coconut shrimp, made with readily available ingredients and straightforward techniques.

#Shrimp #Coconut #Fried #Appetizer

Instructions

Prepare the Sauce: In a small bowl, whisk together the Pineapple Juice, Sweet Chili Sauce, and Rice Vinegar. Set aside.
Prepare the Breading: In a shallow dish, combine the Flour, Shredded Coconut, Baking Powder, Salt, and Pepper.
Dip each Shrimp in the beaten Eggs, then dredge in the Coconut Breading, ensuring it's fully coated.
Heat about 1 inch of Vegetable Oil in a large skillet or deep fryer to 350°F (175°C).
Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Remove the Shrimp and place on a paper towel-lined plate to drain excess oil.
Serve immediately with the prepared Sauce.

Ingredients

1 pound 450 g Large Shrimp-peeled and deveined
1 cup 120 g All-Purpose Flour
1 cup 100 g Sweetened Shredded Coconut
1/2 teaspoon 2.5 mL Baking Powder
1/4 teaspoon 1.25 mL Salt
1/4 teaspoon 1.25 mL Black Pepper
2 2 Large Eggs-beaten
1/2 cup 120 mL Pineapple Juice
2 tablespoons 30 mL Sweet Chili Sauce
1 tablespoon 15 mL Rice Vinegar
Vegetable Oil N/A -for frying

Equipment

Large Skillet or Deep Fryer
Shallow Dishes
Whisk
Paper Towels

Instructions

Prepare the Sauce: In a small bowl, whisk together the Pineapple Juice, Sweet Chili Sauce, and Rice Vinegar. Set aside.
Prepare the Breading: In a shallow dish, combine the Flour, Shredded Coconut, Baking Powder, Salt, and Pepper.
Dip each Shrimp in the beaten Eggs, then dredge in the Coconut Breading, ensuring it's fully coated.
Heat about 1 inch of Vegetable Oil in a large skillet or deep fryer to 350°F (175°C).
Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Remove the Shrimp and place on a paper towel-lined plate to drain excess oil.
Serve immediately with the prepared Sauce.

Nutrition per serving

Calories 450

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Red Lobster Parrot Isle Coconut Shrimp

Red Lobster Parrot Isle Coconut Shrimp

Ratings & Reviews

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