Red Lobster's Parrot Isle Jumbo Coconut Shrimp (Copycat Recipe)

Indulge in the tropical flavors of Red Lobster's Parrot Isle Jumbo Coconut Shrimp with this classic copycat recipe. Each succulent shrimp is coated in a crunchy coconut batter, fried to golden perfection, and served with a sweet and tangy dipping sauce. This dish is perfect for appetizers or a delightful seafood dinner, bringing the taste of the coast to your kitchen.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 large eggs
• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 1/2 cup sweet chili sauce (for dipping)

Instructions:

1. In a shallow bowl, combine flour, salt, black pepper, and garlic powder.
2. In another bowl, beat the eggs until well combined.
3. In a third bowl, mix the shredded coconut and panko breadcrumbs together.
4. Dredge each shrimp in the flour mixture, shaking off the excess.
5. Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
6. Coat the shrimp with the coconut and panko mixture, pressing gently to adhere.
7. In a large skillet, heat about 1 inch of vegetable oil over medium heat until hot.
8. Fry the shrimp in batches, cooking for 2-3 minutes on each side or until golden brown and cooked through.
9. Remove the shrimp from the oil and drain on paper towels.
10. Serve hot with sweet chili sauce for dipping.