Yield: 2 servings
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1 cup plain bread crumbs
1/4 cup cornstarch
1 cup sweeted coconut flakes
1/2 cup pina colada mix
1 tablespoon confectioners sugar
3 tablespoons Captain Morgan Spiced rum
1/2 cup cornstarch
Vegetable oil for deep frying
1/2 pound large shrimp, butterflied
Red Lobster Pina Colada Dipping Sauce
1 cup pina colada mix (Majoy Peters mix was used
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon sweetened coconut flakes PLUS 1 teaspoon sweetened coconut flakes
1 teaspoon confectioners sugar
1 1/2 teaspoons cornstarch
3 teaspoons cold water
Cooking time: 30 minutes
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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 when it reaches 375 degrees.
Coat shrimp first in cornstarch, then into the pina colada mix, then dust shrimp in bread crumbs, coconut mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.
Red Lobster Pina Colada Dipping Sauce:
Mix pina colada mix, water, crushed pineapple, coconut and confectioners sugar in a saucepan.
Heat on medium low temperature until sauce begins to simmer, stirring frequently.
Let mixture simmer slowly 10-12 minutes.
Mix cornstarch and water together, add to sauce and blend well.
Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch.
Remove from heat and bring to room temperature.
Sauce is served at room temperature with Parrot Bay Coconut Shrimp.