Tropical Coconut Shrimp with Pina Colada Dipping Sauce
Indulge in a taste of the tropics with this delightful recipe for Tropical Coconut Shrimp. This copycat version of Red Lobster's famous Parrot Isle Coconut Shrimp features succulent shrimp that are expertly butterflied and coated in a crispy blend of shredded coconut and seasoned flour, then fried to golden perfection. Paired with a luscious Pina Colada Dipping Sauce made with rich coconut yogurt and crushed pineapple, this dish is perfect as an appetizer or a fun party snack. Enjoy the tropical flavors and share with friends and family!
N/A
Servings
75
Calories
13
Ingredients
Ingredients
shrimp
1 lb (tail on, peeled and deveined)
egg
1 (beaten)
shredded coconut
1/2 cup (unsweetened recommended)
all-purpose flour
1/2 cup
Himalayan salt
1/2 teaspoon
pepper
1/4 teaspoon (freshly ground)
grapeseed oil
3/4 cup (for frying)
coconut yogurt
1/2 cup
coconut cream
1/4 cup
crushed pineapple
1/2 cup (drained)
lime juice
2 teaspoons
Himalayan salt
1/4 teaspoon
Malibu coconut liqueur
2 teaspoons
Instructions
1
Start by butterflying the shrimp. Carefully insert a knife about three-quarters deep along the back from head to tail, ensuring you don’t cut all the way through. Gently open and flatten out each shrimp and set them aside.
2
In a mixing bowl, beat the egg until frothy. In another bowl, combine the shredded coconut, all-purpose flour, Himalayan salt, and pepper. Mix well to ensure even distribution of the dry ingredients.
3
Heat the grapeseed oil in a frying pan over medium-high heat until it shimmers.
4
Dip each butterflied shrimp first into the beaten egg, allowing any excess to drip off, then coat it in the coconut and flour mixture thoroughly. Repeat for all shrimp.
5
Carefully add the shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for approximately 1 minute on each side or until they turn a lovely golden brown and are cooked through.
6
While the shrimp are frying, prepare the Pina Colada Dipping Sauce. In a bowl, whisk together the coconut yogurt, coconut cream, crushed pineapple, lime juice, Himalayan salt, and Malibu coconut liqueur until smooth and creamy.
7
Once the shrimp are cooked, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately alongside the Pina Colada Dipping Sauce.
Nutrition Information
5g
Fat
6g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Shrimp?
A tropical-inspired dish featuring butterflied shrimp coated in a crispy blend of shredded coconut and seasoned flour, then fried until golden.
Is this a copycat recipe?
Yes, this is a copycat version of the famous Red Lobster Parrot Isle Coconut Shrimp.
How do I butterfly the shrimp?
Insert a knife three-quarters deep along the back from head to tail, then gently open and flatten the shrimp.
What dipping sauce is served with this shrimp?
It is served with a Pina Colada Dipping Sauce made from coconut yogurt, coconut cream, and crushed pineapple.
How long does it take to fry the shrimp?
The shrimp should be fried for approximately 1 minute on each side until they turn golden brown.
What type of coconut is recommended?
Unsweetened shredded coconut is recommended for the shrimp coating.
Is there alcohol in the recipe?
Yes, the dipping sauce contains 2 teaspoons of Malibu coconut liqueur.
What kind of oil should I use for frying?
Grapeseed oil is used in this recipe because it has a high smoke point.
How many calories are in a serving?
Each serving contains 75 calories.
What are the nutritional values for fat and protein?
Each serving contains 5g of fat and 1.25g of protein.
How many carbohydrates are in this dish?
There are 6g of carbohydrates per serving.
How do I prepare the shrimp for coating?
The shrimp should be peeled and deveined with the tails left on before butterflying.
What is in the flour mixture?
The coating mixture consists of shredded coconut, all-purpose flour, Himalayan salt, and pepper.
How do I make the Pina Colada sauce?
Whisk together coconut yogurt, coconut cream, crushed pineapple, lime juice, salt, and Malibu liqueur until smooth.
Should the pineapple be drained?
Yes, use 1/2 cup of drained crushed pineapple for the sauce.
How do I ensure the coating sticks to the shrimp?
Dip the shrimp into a frothy beaten egg before dredging it in the coconut and flour mixture.
What kind of salt is used in this recipe?
Himalayan salt is used in both the shrimp coating and the dipping sauce.
How do I know the oil is hot enough?
Heat the oil over medium-high heat until it begins to shimmer.
Should I fry all the shrimp at once?
No, fry the shrimp in batches to avoid overcrowding the pan and ensuring even cooking.
How do I remove excess oil from the fried shrimp?
Place the cooked shrimp on a plate lined with paper towels to absorb any extra oil.
What is the serving suggestion for this recipe?
Serve the shrimp immediately while hot alongside the creamy Pina Colada Dipping Sauce.
Is this recipe suitable for parties?
Yes, it is described as a perfect appetizer or a fun party snack for friends and family.
How many ingredients are needed in total?
This recipe requires a total of 13 ingredients.
What type of yogurt is used for the sauce?
The recipe specifies using 1/2 cup of coconut yogurt.
Does the recipe use fresh lime?
Yes, it calls for 2 teaspoons of lime juice for the dipping sauce.
What is the purpose of the egg?
The beaten egg acts as a binder to help the coconut and flour mixture adhere to the shrimp.
Is the pepper used in the coating pre-ground?
The recipe recommends using freshly ground pepper for the best flavor.
What makes this dish 'tropical'?
The combination of coconut, pineapple, lime, and coconut liqueur provides its tropical flavor profile.
Can I use frozen shrimp?
Yes, as long as they are thawed, peeled, and deveined before starting the recipe.
What is the role of coconut cream in the sauce?
Coconut cream adds richness and a thicker consistency to the Pina Colada Dipping Sauce.