Copykat Coconut Shrimp/Pic

[Roxy15]

Haven’t Made/Cooykat;

Red Lobster Parrot Bay Coconut Shrimp: 

Pina Colada Dipping Sauce:

1/2 Cup Sour Cream
1/4 Cup Pina Colada Non-Alcoholic Drink Mix
1/4 Cup Crushed Pineapple-(Canned)
2 T. Granulated Sugar

Shrimp:

6-8 Cups Canola Oil
***As Required By Your Deep Fat Fryer
12 Large Shrimp, Peeled & Deveined
(About 1/2-lb.)
1-1/2 Cups All-Purpose Flour
2 T. Granulated Sugar
1/4 Tsp. Salt
1 Cup Milk
2 T. Captain Morgan Parrot Bay Coconut Rum
1 Cup Panko Japanese/Style Breadcrumbs
1/2 Cup Flaked Coconut
On The Side/Salsa

Prepare Pina Colada dipping sauce first by combing all ingredients in a bowl.  Cover bowl and refrigerate 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 5 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 shrimp 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 the shrimp are battered.

Fry the shrimp by dropping six of the shrimp into the hot oil and fry for 2-3 minutes or until they are golden brown.

Remove the shrimp to a rack or paper towel/lined plate, to drain.

Serve shrimp with Pina Colada Dipping Sauce/small dish of your favorite salsa.

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