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Red Lobster Parrot Bay Coconut Shrimp by Todd Wilbur

Dropbear
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

12

Shrimp, peeled and deveined (about 1/2 pound), large

1/4 cup

Pineapple, canned

1

Salsa

1 1/2 cups

All-purpose flour

4 tbsp

Granulated sugar

1/4 cup

Pina colada nonalcoholic drink mix

1/4 tsp

Salt

6 cups

Canola oil

1/2 cup

Coconut, flaked

1 cup

Panko japanese-style bread crumbs

1 cup

Milk

1/2 cup

Sour cream

2 tbsp

Captain morgan parrot bay coconut rum