COPYCAT RED LOBSTER PARROT ISLE COCONUT SHRIMP

Copycat Red Lobster Parrot Isle Coconut Shrimp image

Provided by crosstownsweets

Time 22m

Yield 24 Shrimps

Number Of Ingredients 13

1 lb shrimp, tail on, peeled and deveined
1 egg, beaten
1/2 cup shredded coconut
1/2 cup all-purpose flour
1/2 teaspoon himalayan salt
1/4 teaspoon pepper
3/4 cup grapeseed oil
1/2 cup coconut yogurt
1/4 cup coconut cream
1/2 cup crushed pineapple, drained
2 teaspoons lime juice
1/4 teaspoon himalayan salt
2 teaspoons Malibu coconut liqueur

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.

Nutrition Facts : Calories 110.1, Fat 8.4, SaturatedFat 1.8, Cholesterol 31.6, Sodium 188.9, Carbohydrate 5.6, Fiber 0.2, Sugar 3.2, Protein 3.2