Copy Cat Coconut Shrimp With Pina Colada Sauce Like Red Lobsters Recipes

COPYCAT RED LOBSTER COCONUT SHRIMP DIPPING SAUCE RECIPE

Steps:

• In a small saucepan, combine the piña colada mix, 4 tablespoons of water, crushed pineapple, and shredded coconut.
• Bring the sauce ingredients to a simmer on medium-low heat, stirring frequently. Once the mixture reaches a simmer, let it cook for 10 minutes.
• While the sauce is cooking, in a separate bowl add the cornstarch to the remaining 2 tablespoons water and whisk well to blend.
• Add the cornstarch slurry to the simmering sauce and blend well. Let the sauce mixture cook for an additional 5 minutes, stirring continuously. Remove the sauce from heat and let it cool. The sauce will thicken further when refrigerated.
• Serve the sauce at room temperature alongside coconut shrimp, and topped with additional crushed pineapple and shredded coconut.

COPYCAT RED LOBSTER PARROT BAY SHRIMP

Steps:

• Please note - pour out the coconut cream into a bowl and mix together. It separates and there's a solid portion and a liquid portion. You can microwave it for 30 seconds so they mix together more easily.
• In a small bowl whisk 2 tablespoons cream of coconut, sugar and sour cream until well combined.
• Stir in the crushed pineapple. Whisk in the lime juice, Malibu Rum and pineapple juice to thin it out a little.
• Refrigerate until ready to serve. You can make this in advance as well.
• Cover a large baking sheet with parchment paper.
• Season the shrimp with salt and pepper.
• Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
• In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
• Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut cream, let the excess drip off then coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
• Place them on the baking sheet. Continue until they're all coated.
• Repeat with the remaining cornstarch and shrimp until they're all coated.
• Cover them with plastic wrap and refrigerate until ready to cook.
• Set each of the shrimp in the air fryer so they're not touching
• Spritz with olive oil spray
• Air Fry at 400 for 7 minutes - flip
• Spray and air fry 7 min more
• In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
• Fry the shrimp in batches of 6 - 8 shrimp about 3 minutes or until golden.
• Drain on paper towels or a wire rack.
• Serve warm with pina colada dipping sauce.

COPY CAT COCONUT SHRIMP WITH PINA COLADA SAUCE LIKE RED LOBSTER'S.

Steps:

• 1. Place 1 cup corn starch in a bowl; set aside.
• 2. Combine bread crumbs, 1/2 cup corn starch and coconut flakes in a separate bowl; set aside.
• 3. Combine 1 cup pina colada drink mix, powdered sugar and rum if desired in a separate bowl; set aside
• 4. Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture and back into coconut mixture.
• 5. Carefull drop each coated shrimp into 375 degree oil, fry until golden brown, drain on a brown paper bags.
• 6. To make sauce for dipping.
• 7. Combine 1/2 cup pina colada drink mix, sour cream and pineapple, stir and place in a bowl.
• 8. Dip fried shrimp in the sauce and enjoy.
• 9. * Also can be baked on a greased cookie sheet at 450 or until golden brown or broiled in your oven. Watch not to burn them.

RED LOBSTER PARROT BAY COCONUT SHRIMP

Steps:

• Prepare pina colada dipping sauce first by combining all the ingredients.
• Cover this and let it chill out in the fridge while you make the shrimp.
• Heat oil to 350 degrees.
• Measure 3/4 cup of flour into a medium bowl.
• In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
• Stir milk and rum into flour mixture.
• Let this batter stand for five minutes.
• While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
• Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
• Leave the tail intact.
• To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
• Arrange the shrimp on a plate until all of them are battered.
• Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.
• Remove shrimp to a rack or paper towels to drain.
• Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.