The coconut shrimp at Red Lobster is a tropical-inspired appetizer that is crisp, sweet, and irregularly delicious. The recipe begins the recipe for large, peel and tampering in an experienced flour mixture to ensure the consistency of the recipe batter. They are then coated in a rich batsman made of eggs and coconut milk splashes, adding a creamy texture and microscopic sweetness. After that, the shrimp is immersed in a mixture of chopped coconut and panko breadcrumbs, giving them a crisp exterior and a signature tropical taste.
IG:@redlobster
The coated shrimp is deeply fried until golden brown and crisp, slightly toasted to an additional layer of taste with coconut. These shrimp are usually served with a Tangi Pina Colada sauce, which is made from a touch of crushed pineapple, coconut cream, and sugar, which increases the appeal of the island-style. The coconut of the red lobster is a perfect balance of the shrimp, crispy, charming, and sweet -idle, in the form of an appendant or light main dish.
Parrot Isle Jumbo Coconut Shrimp Red Lobster Sauce Recipe
Red Lobster Coconut Shrimp Recipe
Equipment
- fryer
- 3 Mixing bowl
- Tongs
- slotted spoon
- paper towels
- Sauce pan
Ingredients
- 1 lb large shrimp peel and devened (on tail)
- 1 cup all-pest flour
- ½ teaspoon salt
- ½ TSP Pepper
- 2 big eggs
- Cup Cup Panco Breadcrumb
- 1 cup sweet chopped coconut
- Vegetable oil for frying
- ½ cup crushed pineapple drought
- 4 cup orange marmalade
- 1 tablespoon mustard mustard
- ½ teaspoon red chili flakes optional for summer
Instructions
- Get ready the Breading Stations: Within the to begin with shallow bowl, combine flour, salt, and pepper. Within the moment, whisk the eggs with water. Within the third, blend panko breadcrumbs with shredded coconut.
- Coat the Shrimp: Dig each shrimp within the flour, at that point plunge within the egg blend, and at last coat with the panko-coconut blend. Press softly to guarantee the coating sticks well.
- Warm the Oil: In a profound singing skillet or profound fryer, warm oil to 350°F (175°C). Make beyond any doubt the oil is profound sufficient to submerge the shrimp midway.
- Sear the Shrimp: Broil shrimp in clumps for 2–3 minutes per side or until brilliant brown and fresh. Dodge packing the skillet.
- Deplete and Rest: Expel shrimp employing a opened spoon and put them on paper towels or a wire rack to deplete overabundance oil. Let rest for 5 minutes.
- Get ready the Plunging Sauce (Discretionary): Blend orange jelly, Dijon mustard, and horseradish in a little bowl. Serve on the side.
- Serve and Appreciate: Serve hot with plunging sauce, lemon wedges, or a tropical natural product salsa for a full Red Lobster encounter at domestic.
IG:@nikosbarandgyros
Red Lobster Coconut Shrimp Menu with Prices
| Menu Item | Price (USD) | Calories |
|---|---|---|
| Parrot Isle Jumbo Coconut Shrimp (Entrée) | $15.99 | 450–550 |
| Parrot Isle Jumbo Coconut Shrimp (Appetizer) | $14.39 | 660 |
| Parrot Isle Jumbo Coconut Shrimp Platter (Large) | $39.59 | 2670 |
Notes:
- The main dish, which contains a side, is known as the entrée.
- Copycat Red Lobster’s Coconut Shrimp Sauce.
- Small appetizers are served before the main course during a meal.
- The platter is created for serving larger meals, either for a group or at a catered event.
- Each location offers different prices and calories, and these numbers can change at any time.
Red Lobster’s Coconut Shrimp Nutrition/Calories/carbs/bites
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 960 kcal | – |
| Total Fat | 61 g | 94% |
| Saturated Fat | 16 g | 80% |
| Trans Fat | 0 g | 0% |
| Cholesterol | 150 mg | 50% |
| Sodium | 1,620 mg | 68% |
| Total Carbohydrates | 77 g | 26% |
| Dietary Fiber | 8 g | 32% |
| Sugars | 27 g | – |
| Protein | 24 g | 48% |
Note:
- Calorie content is sufficient, with an important part obtained from fat and carbohydrates.
- The level of sodium is particularly high, contributing more than two-thirds of the recommended daily intake.
- The dish provides a good source of a moderate amount of dietary fiber and protein, with Red Lobster’s coconut Shrimp dipping sauce.
- Due to its nutrition profile, this dish may not be suitable for low-carb, lower-modality, or low-fat diets.
IG:@rwbaz
Red Lobster Pina Colada Sauce For Coconut Shrimp
- Creamy and sweet: Smooth texture with a rich, sweet coconut taste.
- Tropical Pineapple Note: Fresh pineapple tastes taste tangi sweet.
- Coconut base: A luscious, made with coconut cream for tropical cream.
- Lightly tangy: balanced with slight acidity to cut through the prosperity of fried shrimp.
- Cold and refreshing: Cold was served to complement perfectly warm, crispy shrimp.
- Right Dip: A sweet, opposite of fruit, increases the crisp coconut coating of shrimp.
Red Lobster pineapple dipping sauce for coconut Shrimp
- Sweet and fruity: Fresh pineapple tastes sweet with a natural sweetness.
- Tangy Zing: Balanced acidity that adds a bright, fresh taste.
- Smooth texture: Easy for light and smooth, crispy shrimp needles.
- Tropical vibes: complement coconut coating with tropical notes.
- Enhances the taste: crisp adds a juicy contrast to the germ, the germa.
- Cold serving: Cold is usually served to refresh the palate between bites.
Flavor Profile of Red Lobster Coconut Shrimp
- Sweet and toasted coconut coating: The shrimp is coated with generous sweet coconut, which provides a separate, naturally sweet taste. When fried, coconut becomes golden and toasted, a microscopic nutrition and slightly caramelized taste is added, which enhances the overall taste.
- Crunchy, crisp texture: External brading, often a mixture of coconut flakes and panko breadcrumbs, makes a satisfactory crispy and crispy shell. It is an important part of the opposite experience between the crisp outdoors and tender shrimp.
- Juicy, tender shrimp: Inside the crispy shell, the shrimp is juicy and soft in itself, offering a light, fresh seafood taste. The natural sweetness of the shrimp complements the sweetness of the coconut without any strong flavors.
- Spelled Masala: Light spices of salt and pepper (and sometimes a sign of garlic or spices) enhance the taste of the shrimp, balance the sweetness of the coconut coating, and bring out the natural taste of the shrimp.
- Tropical Pana Colada or Pineapple Tove Sauce: The shrimp is combined with a creamy, sweet, and tangy pineapple sauce inspired by tropical tastes. This sauce usually combines pineapple and coconut creams or mayos, adding fruit glow and a creamy texture that balances fried prosperity.
- Balanced, sweet, and charming: The combination of sweet coconut and needle sauce makes a correct harmony of tastes with a light-hearted shrimp, which is still fresh.
- Fresh acidity: Cuts through the rich shrimp fried with pineapple or lime juice in a needle sauce, prevents the dish from feeling too heavy, and keeps the palate excited.
IG:@beststeaknstein
Red Lobster Coconut Shrimp
- Crispy texture: The shrimp is coated in chopped coconut and is fried to a golden-brown, which delivers a crisp outdoor.
- Juicy interior: Regardless of the crispy coating, the inner shrimp remains soft and juicy.
- Sweet taste: The natural sweetness of coconut complements the charming taste of the shrimp.
- Tropical vibes: Coconut coating the dish gives a refreshing, tropical flavor compared to a regular fried shrimp.
Together chutney: A sweet and tangy pickle is served with a neutral sauce, often mango chutney or pineapple-based, which enhances the taste.
- Part size: is usually served as a generous portion, good for sharing.
- Consistency: Generally maintained in quality, maintains good taste and texture.
- Popularity: One of the most popular appetizers on the menu of the Red Lobster was preferred by several seafood fans.
- Pairing options: Pairing with cocktails or light wine is well-suited due to its sweet balance.
- Price point: Price for a proper price is a good value for the taste and portion size.
FAQ
Q: Did Red Lobster get rid of coconut Shrimp?
A: No, It has not officially removed coconut shrimp from its menu, but the availability may vary from place the place or weather.
Q: Does Red Lobster still have coconut Shrimp?
A: Yes, coconut shrimp is still introduced at most Red Lobster locations as a popular appetizer, although it is best to check with your local restaurant.
Q: How to make Red Lobster’s coconut Shrimp sauce?
A: Signature sauce is usually a sweet and tangy mango or pineapple-style needle chutney, indicating chili for mango puree, honey, lime juice, and spices.
Q: Where can to buy Red Lobster coconut Shrimp sauce?
A: The needle sauce of red lobster sauce is usually not sold separately, but you can recreate the same sauce at home or find a comparable tropical sauce in grocery stores.
Q: How many Calories are in Red Lobster coconut Shrimp?
A: A specific service of it contains about 670 calories based on portion size and preparation.
Q: How many carbs are in Red Lobster coconut Shrimp?
A: Generally, a serving contains about 45–50 grams of carbohydrates, mainly from coconut braising and noodle sauce.
Q: How much is coconut Shrimp at Red Lobster?
A: The price is usually from $ 10 to $ 14 as an appearance, which is based on the location and any current propaganda.
Q: How to reheat coconut Shrimp from Red Lobster?
A: To keep them crisp, heat coconut shrimp in an oven or air fryer at 350 ° F (175 ° C) for 5-7 minutes instead of microwaving.
Q: Is Red Lobster’s coconut Shrimp gluten-free?
A: No, coconut shrimp at Red Lobster is not gluten due to the breading and frying process associated with wheat flour.
Q: Is Red Lobster coconut shrimp keto?
A: No, coconut shrimp is not caused by carb-borne breading and sweetened sauce.
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