i have a question about how to cook coconut shrimp?

R

Ross H

New member
i want to make coconut shrimp and i wanted to include batter mix to the ingredients and i then added water with the batter mix and mixed it until it became into this doughy substance and i then added coconut and mixed it up could i to that to fry it with shrimp?
 
If I understand you correctly the answer is yes it it isn't too runny.

You should have just used flour and coconut milk.
 
**Red Lobster Parrot Bay Coconut Shrimp & Pina Colada Dipping Sauce**

Red Lobster makes the best coconut shrimp. The best part of this dish is the delightful Pina Colada sauce that goes with it.

1/2 lb.Large Shrimp (butterfled)
1 C. Sweetened Coconut Fakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable for deep frying

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix,powder sugar and Rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

Red Lobster Pina Colada Dipping Sauce

1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbsp.Crushed Pineapple (drained)
1 Tbsp. + 1 tsp. Sweetened Coconut Flakes
3 Tbsp. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
1 Tbsp. Cold Water

Mix Pina Colada, water, crushed pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch 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 Rum Shrimp.
 
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