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Red Lobster Parrot Bay Jumbo Coconut Shrimp Recipe

The first time someone introduced me to Red Lobster Parrot Bay Jumbo Coconut Shrimp I was baffled. How come no one told me earlier about this?! The Red Lobster Parrot Bay Jumbo Coconut Shrimp is now one of the favourite dishes at Red Lobster.

Well now you can make your own Red Lobster Parrot Bay Jumbo Coconut Shrimp at home! Serve it to your friends and they will all beg you for the recipe. Make your own for a fraction of the price and no one will even guess that it's not take out!

For your Red Lobster Parrot Bay Jumbo Coconut Shrimp recipe you will need the following ingredients:

• 12 large jumbo shrimp peeled and cleaned with the tail intact
• 6 to 8 cups canola or vegetable oil
• 1 1/2 cups all-purpose flour
• 2 tbs granulated sugar
• 1/4 tsp of salt
• 1 cup of milk
• 2 tbs Captain Morgan's Parrot Bay coconut rum
• 1 cup of panko (Japanese breadcrumbs asked used to make tempura in Japanese cuisine)
• 1/2 cup shredded coconut

Pina Colada Dipping Sauce Ingredients

• 1/2 cup sour cream
• 1/4 cup pina colada mix
• 1/4 cup cubed canned pineapple
• 2 tbs granulated sugar

Let's start with the pina colada dipping sauce first. Combine all the ingredients in a medium bowl, cover and place in the fridge.

Heat your oil to 350 degrees in a deep fryer or a large heavy skillet.

In your first bowl, place 3/4 cups of flour into a medium bowl.

In your second bowl, mix together the remaining 3/4 cup flour, sugar, and salt. Stir in the milk and rum into the mixture and let the batter stand for five minutes.

In your third bowl, combine the panko, Japanese breadcrumbs, and shredded coconut.

Butterfly cut each peeled shrimp before you start the battering and leave the tail intact. Dip each jumbo shrimp once into the first (flour mixture), second (wet mixture) and then third bowl (panko/coconut mixture).

Place the shrimp aside on a plate until all of them are battered.

Fry the jumbo shrimp by placing them one at a time into the hot oil for 2 to 3 minutes or until the shrimp turns golden brown. You can place the shrimp on a plate with a paper towel to absorb some of the excess oil.

Serve shrimp with pina colada dipping sauce. If you are throwing a large party, adjust the Red Lobster Parrot Bay Jumbo Coconut Shrimp recipe accordingly and multiply the needed ingredients.

Do you want to learn more secret recipes from places such as Applebees, Starbucks, T.G.I. Fridays, Outback Steakhouse, The Cheesecake Factory, The Olive Garden, PF Chang, Red Lobster, Chili's and much much more?

About the Author

Download ==> America's Secret Recipes by Ron Douglas for more great recipes.

Read my full review of America's Secret Recipe's by Ron Douglas at my website EBooks In Review.

Questions & Answers about Captain Morgan Rum

why did God make "captain Morgan Rum " and Michelob Amber Bock TASTE SOOOO GOOD ?

i know i have a problem and i WILL be quitting tomorrow . but they taste SO good :-S
any pearls of wisdom to help keep me on the straight and narrow (so to speak)

Haven't tasted Mchelob Amber Bock but I agree Cap't Morgan is tasty especially if you chase it with coke or Dr. Pepper I think its my new favorite drink.

what are considered good rums?

Idk, I have some cruzan aged rum right now, its yummy, people have told me captain morgan is ghetto. I usually like to buy domestic products, I know thats very limiting when it comes to alcohol, but whatever.

What do you guys like as far as rums?

Obviously this is very much a matter of opinion and (personal) taste; but for what it`s worth.

I THINK Cruzan is a light, possibly clear, amber and maybe cane sugar product; as is most Rum on the market. If that`s your poison (sorry!), then Captain Morgan is possibly the brand leader ; but there is also Bacardi Gold/Oro, v.strong Woods 100, and a host of others. Often labelled `Ron` this is often also available as a `white` product - essentially the same but without the colouring.

Arguably, the true daddy is Pusser`s Rum (a Pusser was the old victualling or store/supply Officer on board a ship) of Royal Navy fame; and if you fancy a real, slightly more expensive, mouthful of flavour, this HAS to be tried. Still tastes good the way it was served up to British sailore - two parts water to one part rum (known as Grog).

The other main variety is Demerarra (not 100% on the spelling) Rum, which is made from molassas, is opaque , quite dry, but delicious. Often served with Coke, IT is becoming increasingly difficult, certainly in the UK, to source; but again, is worth looking out for.

Cheers!

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