Red Lobster Pina Colada Shrimp Food

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 PINA COLADA SHRIMP RECIPE

Steps:

• Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
• Combine the pina colada mix, powdered sugar and rum in a small mixing bowl. Set aside.
• Place 1/2 cup cornstarch in a separate bowl.
• Heat oil to 375°F for deep frying.
• Coat shrimp first in cornstarch, then in the pina colada mixture, then dust shrimp in bread crumbs/coconut mixture.
• Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
• Place prepared shrimp carefully into hot oil.
• Fry until golden brown.
• Remove from fryer and drain.
• Serve with Red Lobster Pina Colada Dipping Sauce. (Recipe Below)

RED LOBSTER SOUR CREAM PINA COLADA SAUCE

Steps:

• Combine Sour Cream and Coco Lopez in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin.
• Drain crushed pineapple.
• Fold crushed pineapple into cream mixture.
• Finish with juice from one lemon.
• Cover and store refrigerated.

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.

COPYCAT RED LOBSTER PARROT ISLE COCONUT SHRIMP

Steps:

• Shrimp:.
• Butterfly the shrimp by inserting the knife 3/4 deep into the flesh from head to tail along the back, making sure not to cut all the way through. Open and flaten each shrimp and set aside.
• Place the beaten egg into a bowl, then combine the shredded coconut, flour, salt and pepper into another bowl. Preheat a frying pan with the grape seed oil on medium high heat. Dip each shrimp first into the beaten egg and then into the coconut and flour mixture. Add the shrimp to the hot oil and fry for 1 minute on each side. Serve with Pina Colada sauce.
• Pina Colada Sauce:.
• Whisk all ingredients together and serve.