Description
Red Lobster’s coconut shrimp delivers tropical paradise on a plate. Crispy coconut-crusted prawns pair perfectly with tangy pina colada sauce, whisking you to island flavors with each delightful bite.
Ingredients
Scale
Ingredients
Main Ingredients:
- 1.5 pounds (680 grams) tail-on shrimp (deveined, size 26-30)
- 0.75 cup (180 milliliters) sweetened coconut flakes
- 0.75 cup (180 milliliters) Japanese panko crumbs
Dry Ingredients:
- 0.5 cup (120 milliliters) cornstarch
- 2 tablespoons sweetened cream of coconut
Wet and Flavor Ingredients:
- 0.67 cup (160 milliliters) coconut milk
- 2–3 tablespoons sweetened cream of coconut
- 0.5 cup (120 milliliters) sour cream
- 0.33 cup (80 milliliters) crushed pineapple (well-drained)
- 1–2 tablespoons pineapple juice
- 0.5 teaspoon fresh lime juice
- Salt and pepper, to taste
- Coconut or vegetable oil (for frying)
Instructions
- Craft the vibrant pina colada sauce by whisking sweetened cream of coconut with sour cream until silky smooth in a small mixing bowl.
- Incorporate crushed pineapple and gradually introduce pineapple juice to achieve a light, pourable consistency.
- Season the sauce with a subtle dash of salt and pepper, adjusting sweetness with additional cream of coconut if desired.
- Prepare a large baking sheet by lining it with parchment paper for shrimp preparation.
- Season raw shrimp with salt and pepper to enhance natural flavors.
- Create a cornstarch coating by placing half the shrimp and cornstarch in a large resealable bag, gently shaking to ensure even coverage.
- Combine coconut flakes and panko breadcrumbs in a shallow bowl, dividing the mixture to prevent cross-contamination.
- Whisk sweetened cream of coconut with coconut milk to create a rich, binding liquid for coating.
- Dip cornstarch-covered shrimp into the coconut milk mixture, allowing excess to drip off before rolling in the coconut-panko mixture.
- Press the coating gently to ensure it adheres completely to each shrimp.
- Arrange coated shrimp on the prepared baking sheet, ensuring they do not touch.
- Refrigerate the prepared shrimp for 15-20 minutes to help the coating set.
- Heat 1½ inches (3.8 centimeters) of coconut or vegetable oil in a deep skillet to 350°F (175°C), monitoring temperature with a cooking thermometer.
- Carefully fry shrimp in small batches of 6-8 pieces, cooking for approximately 2-3 minutes until they turn golden brown and crispy.
- Transfer fried shrimp to a paper towel-lined rack to drain excess oil and maintain crispiness.
- Serve immediately while warm, accompanied by the freshly prepared pina colada sauce.
- Store any remaining shrimp in an airtight container in the refrigerator within two hours of cooking.
Notes
- Crafting the pina colada sauce requires precision, blending sweet and tangy flavors for a tropical explosion.
- Cornstarch coating creates a crucial barrier, ensuring crispy shrimp with remarkable crunch.
- Chilling coated shrimp before frying helps the breading adhere perfectly and prevents soggy results.
- Maintaining oil temperature at 350°F guarantees golden, not greasy, coconut-crusted shrimp.
- Serving immediately preserves the delicate crispy texture and maximum flavor enjoyment.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks, Drinks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 601 kcal
- Sugar: 16g
- Sodium: 537mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 215mg