Restaurant Recipes

Red Lobster Coconut Shrimp

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  • 2 cups plain bread crumbs
  • 1 1/2 cups cornstarch, divided
  • 2 cups sweetened coconut flakes
  • 1 1/2 cups pina colada drink mix, divided
  • 2 tablespoons powdered sugar
  • 1/3 cup Captain Morgan Spiced Rum
  • 1 pound large uncooked shrimp, peeled, deveined, butterflied
  • Vegetable oil for deep frying
  • 1/3 cup sour cream
  • 1/3 cup canned crushed pineapple, drained


  1. Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside.
  2. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside.
  3. Place 1 cup cornstarch in a separate bowl. Coat shrimp in cornstarch, then dip into pina colada mixture, then into coconut mixture, back into pina colada mixture, and back into coconut mixture.
  4. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain.
  5. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple.
  6. Dip fried shrimp into sauce.

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