Friday, April 12, 2013
Copycat Red Lobster Coconut Shrimp and Sauce
We love coconut shrimp, but don't like paying over $10 a plate when we go out for dinner, so we decided to make our own. We were able to get huge shrimp for $6.99lb and purchased 2 lbs, which came out to 42 shrimp. this recipe turned out so well that we plan on doubling this recipe next time, so that we can freeze enough for other dinners. Ingedients 3 cups plain bread crumbs 3/4 cup cornstarch(mix with bread crumbs and coconut) 3 cups sweeted coconut flakes 1 1/2 cup pina colada mix(with the cocktail mixers)* 2 tablespoons powdered sugar 1 1/2 cup cornstarch Canola oil for frying 2 lbs large shrimp, remove shell and butterfly Pina Colada Dipping Sauce: 3 cups pina colada mix 3/4 cup water 6 tablespoons crushed pineapple 4 tablespoons sweetened coconut flakes 9 tablespoons powdered sugar 4 1/2 teaspoons cornstarch 9 teaspoons cold water * Directions Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine pina colada mix and powdered sugar in a small bowl and set aside. Place 1/2 cup cornstarch in a separate bowl(add more as needed). Heat oil to 375 degrees for deep frying. Coat shrimp first in cornstarch, then in pina colada mix, then in bread crumb/coconut mixture, repeat for second coat. Place prepared shrimp in hot oil. Fry until golden brown, remove and drain. For pina colada dipping sauce: mix pina colada mix, water, pineapple, coconut, and powdered sugar in a sauce pan. Heat to medium low until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold water together, add to sauce and blend well. Let mixture simmer 3-5 minutes longer while stirring. Remove from heat and bring to room temperature. Sauce is served at room temperature with shrimp.