MENU DESCRIPTION: “Jumbo butterflied shrimp hand- dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce.”
Fans of this dish say the best part is the pina colada dipping sauce. And it’s true; that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster’s secret formula includes Captain Morgan’s Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you’re cooking, if that’s your thing). Panko breadcrumbs—which give a nice crunch to the batter—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.
SERVES: 3 to 4 as an appetizer.
INGREDIENTS:
- PINA COLADA DIPPING SAUCE:
- ½ cup sour cream
- ¼ cup pina colada mix (liquid)
- ¼ cup crushed pineapple (canned)
- 2 tablespoons granulated sugar
- SHRIMP:
- 6 to 10 cups canola oil (amount required by fryer)
- 12 large shrimp, peeled and deveined (about ½ pound)
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup milk
- 2 tablespoons Captain Morgan’s Parrot Bay coconut rum
- 1 cup panko (Japanese breadcrumbs)
- ½ cup shredded coconut
- ON THE SIDE:
- Salsa
INSTRUCTIONS:
- Prepare pina colada dipping sauce by combining all the ingredients. Cover and chill in the fridge while making the shrimp.
- Heat canola oil to 350 degrees.
- Measure ¾ cup of flour into a medium bowl. In another medium bowl mix together the remaining ¾ cup flour, sugar, and salt. Stir milk and rum into the flour mixture. Let batter stand for 5 minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
- Butterfly cut each shrimp by slicing through the top of the shrimp where the vein was, leaving the tail intact.
- Dip each shrimp in flour, then the wet batter, and coat each shrimp with the panko/coconut mixture. Arrange the battered shrimp on a plate.
- Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until 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 of your favorite salsa, if desired.
