Red Lobster Parrot Isle Jumbo Coconut Shrimp

Name: Red Lobster Parrot Isle Jumbo Coconut Shrimp (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pound Large Shrimp-peeled and deveined; 1 cup Shredded Coconut-sweetened; 1/2 cup All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Salt; 1/4 tsp Black Pepper; 2 Large Eggs-beaten; 1/2 cup Pineapple Juice; 2 tbsp Rice Vinegar; 1 tbsp Brown Sugar; 1 tsp Soy Sauce; 1/2 tsp Ginger-grated; Vegetable Oil -for frying

⏱45 min

👥4

🔥450 cal

Easy

🍽️American

🥗Pescatarian

A simplified version of Red Lobster's Parrot Isle Jumbo Coconut Shrimp, perfect for a weeknight meal. Crispy, golden-brown shrimp coated in sweet coconut, served with a tangy dipping sauce.

1 pound Large Shrimp-peeled and deveined

1 cup Shredded Coconut-sweetened

1/2 cup All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Salt

See all 13 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥450 cal

Easy

🍽️American

🥗Pescatarian

A simplified version of Red Lobster's Parrot Isle Jumbo Coconut Shrimp, perfect for a weeknight meal. Crispy, golden-brown shrimp coated in sweet coconut, served with a tangy dipping sauce.

#Shrimp #Coconut #Fried #Appetizer #Dinner

Instructions

Prepare the Dipping Sauce: In a small saucepan, combine all Dipping Sauce ingredients. Bring to a simmer over medium heat and cook for 5 minutes, or until slightly thickened. Remove from heat and set aside.
Prepare the Coconut Coating: In a shallow dish, combine the shredded coconut, flour, baking powder, salt, and pepper.
Coat the Shrimp: Dip each shrimp into the beaten eggs, then dredge in the Coconut Coating, ensuring it's fully coated.
Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the coated shrimp in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove shrimp and place on a paper towel-lined plate to drain excess oil.
Serve immediately with the prepared Dipping Sauce.

Ingredients

Shrimp
1 pound 450 g Large Shrimp-peeled and deveined
Coconut Coating
1 cup 120 g Shredded Coconut-sweetened
1/2 cup 60 g All-Purpose Flour
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
2 2 Large Eggs-beaten
Dipping Sauce
1/2 cup 120 mL Pineapple Juice
2 tbsp 30 mL Rice Vinegar
1 tbsp 15 mL Brown Sugar
1 tsp 5 mL Soy Sauce
1/2 tsp 2.5 mL Ginger-grated
Frying
Vegetable Oil N/A -for frying

Equipment

Large Skillet
Shallow Dishes
Small Saucepan
Paper Towels

Instructions

Prepare the Dipping Sauce: In a small saucepan, combine all Dipping Sauce ingredients. Bring to a simmer over medium heat and cook for 5 minutes, or until slightly thickened. Remove from heat and set aside.
Prepare the Coconut Coating: In a shallow dish, combine the shredded coconut, flour, baking powder, salt, and pepper.
Coat the Shrimp: Dip each shrimp into the beaten eggs, then dredge in the Coconut Coating, ensuring it's fully coated.
Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the coated shrimp in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove shrimp and place on a paper towel-lined plate to drain excess oil.
Serve immediately with the prepared Dipping Sauce.

Nutrition per serving

Calories 450