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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 610.2
  • Total Fat: 26.1 g
  • Cholesterol: 57.0 mg
  • Sodium: 871.7 mg
  • Total Carbs: 72.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.0 g

View full nutritional breakdown of Parrot Bay Coconut Shrimp - Red Lobster Imitation calories by ingredient
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Parrot Bay Coconut Shrimp - Red Lobster Imitation

Submitted by: FUTUREMRSMC


Number of Servings: 4

Ingredients

    * 6-8 cups canola oil (as required by fryer)
    * 20 medium (or 12 large) shrimp, peeled and deveined
    * 1 1/2 cups all-purpose flour
    * 2 tablespoons granulated sugar
    * 1/4 teaspoon salt
    * 1 cup milk
    * 2 tablespoons Captain Morgan Parrot Bay coconut rum
    * 1 cup panko Japanese-style bread crumbs
    * 1/2 cup flaked coconut


    Can be Served With:

    Pina Colada Dipping Sauce (calories NOT included in total)
    * 1/2 cup sour cream
    * 1/4 cup pina colada nonalcoholic drink mix
    * 1/4 cup crushed pineapple (canned)
    * 2 tablespoons granulated sugar

Directions

1. Heat oil to 350 degrees.
2. Measure 3/4 cup of flour into a medium bowl.
3. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
4. Stir milk and rum into flour mixture.
5. Let this batter stand for five minutes.
6. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
7. 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. Press down hard on lower part of shrimp (below the tail) so that it lays flat and does not curl up. Leave the tail intact.
8. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
9. Arrange the shrimp on a plate until all of them are battered.
10. 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.
11. Remove shrimp to a rack or paper towels to drain.
12. Serve shrimp with pina colada dipping sauce (if desired).

Number of Servings: 4

Recipe submitted by SparkPeople user FUTUREMRSMC.





TAGS:  Fish | Dinner | Fish Dinner |

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