Copycat Red Lobster™ Coconut Shrimp

Name: Copycat Red Lobster™ Coconut Shrimp
Prep time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 container (5 oz) Oui™ by Yoplait® French style coconut yogurt; 2 teaspoons (from 8-oz can) crushed pineapple; 1 teaspoon frozen concentrated piña colada mix, thawed; 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

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Kitchen Tested

Prep 35 min
Total 35 min
Servings 2

Jumbo shrimp tossed in sweet, crispy coconut flakes and dipped in creamy piña colada sauce may sound like something you’ve ordered before, but this coconut shrimp is unlike anything you’ve ever made before—guaranteed. MORE+ LESS-

By Tablespoon Kitchens

Updated July 19, 2018

Make with

Progresso Breadcrumbs

Ingredients

Sauce

container (5 oz) Oui™ by Yoplait® French style coconut yogurt

teaspoons (from 8-oz can) crushed pineapple

teaspoon frozen concentrated piña colada mix, thawed

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

Steps

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1

In small bowl, mix Sauce ingredients. Cover and refrigerate until ready to serve.
2

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.
3

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.

Expert Tips

To butterfly shrimp, place shrimp on cutting board, and carefully run tip of knife, without cutting all the way through, around outside of shrimp from head end to tail end. Open shrimp, and gently flatten with tail on top.
When frying, use a thermometer to ensure oil is at the proper temperature. If the oil is too hot, the shrimp will brown too quickly. If the oil is not hot enough, the shrimp will absorb oil and have a greasy flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 840
Calories from Fat: 350

% Daily Value

Total Fat: 39g; 60%
Saturated Fat 17g 86% Trans Fat 0g
Cholesterol: 170mg; 57%
Sodium: 570mg; 24%
Potassium: 300mg; 9%
Total Carbohydrate: 95g; 32%
Dietary Fiber 1g 5% Sugars 57g
Protein: 26g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;