Copycat Red Lobster™ Coconut Shrimp Recipe

Ingredients

Sauce :

Shrimp :

1/2 cup sweetened shredded coconut
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup frozen concentrated piña colada mix, thawed
1/4 cup cornstarch
1/4 teaspoon salt
1/2 lb uncooked deveined peeled extra-large (16 to 20 count) shrimp, butterflied (see tip)
Vegetable oil for frying

PREP TIME 29m	COOK TIME 6m	TOTAL TIME 35m
YIELD 2 servings

In small bowl, mix Sauce ingredients.
Cover and refrigerate until ready to serve.
In shallow dish, mix coconut and bread crumbs.
Spoon 1/2 cup thawed piña colada mix into small bowl.
In another small bowl, mix cornstarch and salt.
Working with 2 to 3 shrimp at a time, coat shrimp in cornstarch mixture, then dip into piña colada mix, then into bread crumb mixture, and completely coat, pressing lightly to adhere.
In 4- to 5-quart Dutch oven, heat about 2 inches oil to 350°F.
Add shrimp to hot oil; cook 2 to 3 minutes or until golden brown.
Carefully transfer to paper towel-lined plate to drain.
Serve immediately with sauce.