Copycat Red Lobster Parrot Bay Coconut Shrimp

Parrot Bay coconut shrimp is one of Red Lobster's biggest seller. I can see why! If you've ever had their coconut shrimp, you know that it's got an addicting balance of sweet and salty, with that amazing crunch. Here's what you'll need for 3-4 servings:

Photo bykim

Ingredients:

For the Shrimp:

• 6 -8 cups canola or peanut oil for frying
• 12 large shrimp, peeled and deveined (about 1/2 pound)
• 1 1/2 cups all-purpose flour
• 2 Tbs granulated sugar
• 1/4 tsp salt
• 1 cup milk
• 2 Tbs Captain Morgan Parrot Bay Coconut Rum
• 1 cup panko (Japanese-style bread crumbs)
• 1/2 cup sweetened coconut

Sauce:

• 1/2 cup vanilla or coconut yogurt
• 1/4 cup pina colada drink mix (non-alcoholic)
• 1/4 cup crushed canned pineapple

Start by preparing the piña colada dipping sauce. Combine all the ingredients, cover, and let it chill in the fridge while you work on the shrimp.

Heat oil to 350°F.

Place 3/4 cup of flour in a medium bowl. In a separate medium bowl, mix the remaining 3/4 cup flour with the sugar and salt. Gradually stir in the milk and rum, then allow the batter to rest for five minutes.

While the batter rests, pulse shredded coconut in a food processor to shorten long coconut strands. Then, combine the panko breadcrumbs and shredded coconut in a third bowl.

Butterfly each shrimp by making a shallow cut along the top where the vein was removed, allowing you to spread the shrimp open while keeping the tail intact.

To batter the shrimp, first coat each one in the flour, then dip it into the wet batter, and finally coat it in the panko and coconut mixture. Arrange the battered shrimp on a plate.

Fry the shrimp in batches of six for 2 to 3 minutes, or until they turn golden brown. Remove the shrimp and let them drain on a rack or paper towels.

Serve the shrimp with the piña colada dipping sauce and a side of your favorite salsa. I hope you enjoy this one as much as I do!!