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Red Lobster Parrot Bay Coconut Shrimp by Todd Wilbur

1 hr to make • Serves 1


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


1/4 cup Pineapple, canned


1 Salsa

Baking & Spices

1 1/2 cups All-purpose flour
4 tbsp Granulated sugar
1/4 cup Pina colada nonalcoholic drink mix
1/4 tsp Salt

Oils & Vinegars

6 cups Canola oil

Nuts & Seeds

1/2 cup Coconut, flaked

Bread & Baked Goods

1 cup Panko japanese-style bread crumbs


1 cup Milk
1/2 cup Sour cream

Beer, Wine & Liquor

2 tbsp Captain morgan parrot bay coconut rum
Steamy Kitchen
Steamy Kitchen • 8 weeks ago

Red Lobster Parrot Bay Coconut Shrimp Copycat

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