Red Lobster Parrot Isle Coconut Shrimp

Name: Red Lobster Parrot Isle Coconut Shrimp (Upgraded)
Total time: 50 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 pound Large Shrimp-peeled and deveined; 1/2 cup All-Purpose Flour; 1 cup Panko Breadcrumbs; 1/2 cup Sweetened Shredded Coconut; 1/2 teaspoon Garlic Powder; 1/4 teaspoon Cayenne Pepper; 2 Large Eggs-beaten; 1/2 cup Pineapple Juice; 2 tablespoons Sweet Chili Sauce; 1 tablespoon Lime Juice-freshly squeezed; 1 teaspoon Soy Sauce; Canola Oil -for frying

⏱50 min

👥4

🔥475 cal

Medium

🍽️Asian Fusion

A slightly refined version of the classic, using panko breadcrumbs for extra crispiness and a touch of lime in the sauce.

1 pound Large Shrimp-peeled and deveined

1/2 cup All-Purpose Flour

1 cup Panko Breadcrumbs

1/2 cup Sweetened Shredded Coconut

1/2 teaspoon Garlic Powder

See all 12 ingredients ↓

(0 reviews)

⏱50 min

👥4

🔥475 cal

Medium

🍽️Asian Fusion

A slightly refined version of the classic, using panko breadcrumbs for extra crispiness and a touch of lime in the sauce.

#Shrimp #Coconut #Fried #Appetizer

Instructions

Prepare the Sauce: In a small bowl, whisk together the Pineapple Juice, Sweet Chili Sauce, Lime Juice, and Soy Sauce. Set aside.
Prepare the Breading: In a shallow dish, combine the Flour, Panko Breadcrumbs, Shredded Coconut, Garlic Powder, and Cayenne Pepper.
Dip each Shrimp in the beaten Eggs, then dredge in the Coconut Breading, ensuring it's fully coated.
Heat about 1 inch of Canola 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
1/2 cup 60 g All-Purpose Flour
1 cup 100 g Panko Breadcrumbs
1/2 cup 50 g Sweetened Shredded Coconut
1/2 teaspoon 2.5 mL Garlic Powder
1/4 teaspoon 1.25 mL Cayenne Pepper
2 2 Large Eggs-beaten
1/2 cup 120 mL Pineapple Juice
2 tablespoons 30 mL Sweet Chili Sauce
1 tablespoon 15 mL Lime Juice-freshly squeezed
1 teaspoon 5 mL Soy Sauce
Canola 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, Lime Juice, and Soy Sauce. Set aside.
Prepare the Breading: In a shallow dish, combine the Flour, Panko Breadcrumbs, Shredded Coconut, Garlic Powder, and Cayenne Pepper.
Dip each Shrimp in the beaten Eggs, then dredge in the Coconut Breading, ensuring it's fully coated.
Heat about 1 inch of Canola 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 475

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0 reviews

Red Lobster Parrot Isle Coconut Shrimp

Red Lobster Parrot Isle Coconut Shrimp

Ratings & Reviews

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