Red Lobster Parrot Isle Jumbo Coconut Shrimp

Name: Red Lobster Parrot Isle Jumbo Coconut Shrimp (Upgraded)
Prep time: 18 min
Cook time: 27 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 pound Large Shrimp-peeled and deveined; 1 cup Shredded Coconut-sweetened; 1/2 cup Panko Breadcrumbs; 1/4 cup All-Purpose Flour; 1 tsp Garlic Powder; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Cayenne Pepper; 2 Large Eggs-beaten; 1/2 cup Pineapple Juice; 2 tbsp Rice Vinegar; 1 tbsp Brown Sugar; 1 tbsp Mayonnaise; 1 tsp Soy Sauce; 1/2 tsp Ginger-grated; 1/4 tsp Red Pepper Flakes; Vegetable Oil -for frying

⏱50 min

👥4

🔥500 cal

Medium

🍽️American

🥗Pescatarian

A slightly refined take on the classic coconut shrimp, featuring panko breadcrumbs for extra crunch and a more complex dipping sauce.

1 pound Large Shrimp-peeled and deveined

1 cup Shredded Coconut-sweetened

1/2 cup Panko Breadcrumbs

1/4 cup All-Purpose Flour

1 tsp Garlic Powder

See all 17 ingredients ↓

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⏱50 min

👥4

🔥500 cal

Medium

🍽️American

🥗Pescatarian

A slightly refined take on the classic coconut shrimp, featuring panko breadcrumbs for extra crunch and a more complex 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, panko breadcrumbs, flour, garlic powder, paprika, salt, and cayenne 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 Panko Breadcrumbs
1/4 cup 30 g All-Purpose Flour
1 tsp 5 mL Garlic Powder
1/2 tsp 2.5 mL Paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Cayenne 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 tbsp 15 mL Mayonnaise
1 tsp 5 mL Soy Sauce
1/2 tsp 2.5 mL Ginger-grated
1/4 tsp 1.25 mL Red Pepper Flakes
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, panko breadcrumbs, flour, garlic powder, paprika, salt, and cayenne 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 500