RED LOBSTER PARROT BAY COCONUT SHRIMP

Red Lobster Parrot Bay Coconut Shrimp image

Provided by @MakeItYours

Number Of Ingredients 8

1/2 pound large shrimp (butterfly the shrimp)
1 cup sweetened coconut flakes
1 cup plain bread crumbs
1/4 cup cornstarch (for mixing with coconut and bread crumbs)
1/2 cup pina colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon powdered sugar
1/2 cup cornstarch

Steps:

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine pina colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in cornstarch, then in the piÒa colada mix, then dust shrimp in bread crumbs/coconut mixture. For the second coating, place back into pina colada mix, 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.