Introduction: Parrot Bay Coconut Shrimp With Piña Colada Dipping Sauce
This is a copycat recipe of Red Lobster's Parrot Isle Coconut Shrimp and Piña Colada dipping sauce.
Step 1: Gather Ingredients
Ingredients you will need:
½ Cup Sour Cream
¼ Cup Non Alcoholic Piña Colada drink mix
¼ Cup Crushed Pineapple
2 Tbs Sugar
6-8 Cups Vegetable Oil for frying
8 Large raw shrimp (deveined)
1 ½ Cups of all-purpose flour
2 Tbs Sugar
¼ Tsp Salt
1 cup Milk
2 Tbs Non Alcoholic Piña Colada drink mix
1 cup Panko bread crumbs
¾ cup shredded coconut
Step 2: Prepare Dipping Sauce
Combine all ingredients for the dipping sauce into a medium sized bowl and mix them together.
Place in refrigerator to allow sauce to chill.
Step 3: Preheat Oil
Put oil in deep fryer or large pot and heat to 350 degrees Fahrenheit.
Step 4: Prepare Batter Mixtures
Place 3/4 Cup flour into a medium sized bowl.
In another medium sized bowl, combine remaining flour with milk, salt, and Piña Colada mix and stir together.
In another bowl, combine bread crumbs and shredded coconut and mix together.
Step 5: Prepare Shrimp
Allow shrimp to thaw (If frozen). Then remove the shell including the tail.
Butterfly the shrimp: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
Step 6: Batter the Shrimp
Coat Shrimp in flour mixture, then the milk and flour mixture, then cover with bread crumb and coconut mixture
Step 7: Cook Shrimp
Put shrimp in fryer basket, or toss them into pot of oil. (Caution: Oil may splash)
Deep fry for 3 minutes and place on plate lined with paper towel.
Serve with dipping sauce and enjoy.
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