Homemade Red Lobster-Style Coconut Shrimp Bites with Piña Colada Sauce

Name: Homemade Red Lobster-Style Coconut Shrimp Bites with Piña Colada Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb medium shrimp (31/40 count), peeled, deveined, tails on or off; 1 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 2 large eggs; 2 tbsp milk or water; 1 cup panko breadcrumbs; 1 cup shredded sweetened coconut; 4 cups vegetable oil, for frying; For the Piña Colada Sauce:; 1/2 cup pineapple juice; 1/4 cup cream of coconut (e.g., Coco Lopez, not coconut milk); 1 tbsp lime juice; 1 tbsp granulated sugar (optional, adjust to taste); 1 tsp cornstarch; 1 tbsp cold water; 1 tbsp dark rum (optional, or 1/2 tsp rum extract)

Bring the taste of your favorite seafood restaurant home with this inspired recipe for crispy coconut-breaded shrimp, perfectly paired with a sweet and tangy piña colada dipping sauce.

Prep: 25 min Cook: 15 min 4 servings

Ingredients

1 lb medium shrimp (31/40 count), peeled, deveined, tails on or off
1 cup all-purpose flour
1/2 tsp salt

1/4 tsp black pepper

2 tbsp milk or water

1 cup panko breadcrumbs

1 cup shredded sweetened coconut

4 cups vegetable oil, for frying

For the Piña Colada Sauce:

1/2 cup pineapple juice

1/4 cup cream of coconut (e.g., Coco Lopez, not coconut milk)

1 tbsp granulated sugar (optional, adjust to taste)

1 tbsp dark rum (optional, or 1/2 tsp rum extract)

Instructions

1
Prepare the Piña Colada Sauce: In a small saucepan, combine pineapple juice, cream of coconut, lime juice, and optional sugar. Bring to a gentle simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to create a slurry. Whisk the slurry into the simmering sauce. Continue to whisk and simmer for 1-2 minutes until the sauce thickens. Remove from heat and stir in the optional dark rum or rum extract. Let cool to room temperature, then chill in the refrigerator until ready to serve.
2
Prepare the Shrimp: Pat the shrimp very dry with paper towels. This helps the breading adhere better.
3
Set up Breading Station: Prepare three shallow dishes. In the first dish, combine flour, salt, and pepper. In the second dish, whisk together eggs and milk/water until well combined. In the third dish, combine panko breadcrumbs and shredded sweetened coconut, mixing well.
4
Bread the Shrimp: Dredge each shrimp first in the seasoned flour, shaking off any excess. Then dip it into the egg wash, allowing any extra to drip off. Finally, roll the shrimp in the panko-coconut mixture, pressing gently to ensure an even and thorough coating. Place the breaded shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp.
5
Preheat Oil: In a large, heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer for accuracy.
6
Fry the Shrimp: Carefully add a few shrimp at a time to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Shrimp should curl into a 'C' shape. Do not overcook.
7
Drain and Serve: Remove the fried shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining shrimp, ensuring the oil temperature returns to the desired range between batches.
8
Serve immediately with the chilled Homemade Piña Colada Sauce.

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