Red Lobster Pina Colada Shrimp Recipes

COCONUT SHRIMP DIPPING SAUCE

Steps:

• Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
• Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.
• Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.
• The sauce is served at room temperature with Parrot Bay Rum Shrimp.

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.

RED LOBSTER COPYCAT PINA COLADA SAUCE

Steps:

• Combine sour cream and drink mix in a mixing bowl, and gently whisk together. Do not use an electric mixer, and do not over mix by hand as it will cause the sour cream to break down and make sauce too thin.
• Drain crushed pineapple and fold that with the coconut into cream mixture.
• Gently stir in lemon juice and powdered sugar.
• Cover and store in the refrigerator.

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.