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A thali is a traditional Indian meal served on a single platter featuring a variety of dishes. This thali features tender shrimp in creamy coconut curry, fluffy lemon rice, earthly pumpkin curry.

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Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer.

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Dry the shrimp off using paper towels. Mix 1 cup panko crumbs and 1 cup sweetened coconut flakes together in a medium bowl. Crack eggs into a small bowl. Add sugar and salt and beat well. Cover two plates with paper towels. One is to hold the dredged shrimp, the other is to hold the fried shrimp.

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You can reheat the shrimp in an oven or skillet. To reheat in the oven: Preheat the oven to 350°F. Place the shrimp on a baking sheet. Bake for 8-10 minutes until the shrimp are heated, and the coating is crispy. To reheat on the stovetop: Heat a small amount of oil in a skillet over medium-high heat.

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Hot Party Platters. Be the party hero with a Red Lobster party platter that serves 8-10 people, like our Walt's Favorite or Parrot Isle Jumbo Coconut Shrimp! Just don't forget the Cheddar Bay Biscuits®. Order Now. Family Feasts. Order your family-sized favorites from our To Go menu. Gather around and share the seafood you love with a feast.

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Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.Add shrimp to the zip-top bag (from step 2).

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Beat the eggs and water together until combined, then dip in each shrimp to coat. Combine the coconut and breadcrumbs in a large, shallow bowl. Coat the egg-dipped shrimp in the coconut mixture, pressing lightly to adhere. Heat the oil in a large skillet until it reaches 325 to 375 degrees F.

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Instructions. Rinse shrimp in cold water and pat dry with paper towels. Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.

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Jumbo Coconut Shrimp. QTY. $ 26.99. Add To Basket. Details. Our Coconut Shrimp Platter includes 30 butterflied shrimp crusted with a sweet coconut batter and 8 oz mango coconut sauce. Ready to heat and serve. Serves 6-8.

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Coconut Shrimp is now on the menu at #PolloTropical and we're not shellfish when we say it's shrimp-ly the best! Get it a la carte for a quick snack, in a bowl for a tropical twist, or in a platter for a shell-abration! Don't miss out, it's shrimply delicious! 🍤🌴 #CoconutShrimp

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How to Make Red Lobster Coconut Shrimp. In a deep bowl, combine bread crumbs, cornstarch, and coconut flakes. In a small bowl, combine pina colada mix, powdered sugar, and rum. Place additional cornstarch in a separate small bowl. Heat oil to 375 degrees. Coat the shrimp twice as follows:

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1. In a shallow dish, whisk together the flour, salt, and pepper. 2. In a separate shallow dish, beat the eggs. 3. In another shallow dish, stir together breadcrumbs and coconut. 4. While holding by the tail, dredge each shrimp in the flour mixture and shake to remove any excess. 5.

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Step 1: Prepare the Shrimp. Start by patting the shrimp dry with paper towels to remove any excess moisture. This will help the coating stick better. Then, in a shallow bowl, combine the flour, salt, black pepper, paprika, and cayenne pepper. Mix well to create a seasoned flour mixture.

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On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside. Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside. Pour the all-purpose flour onto another large plate and set.

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Dredge shrimp - Dip flour coated shrimp into egg, then into coconut breadcrumbs. Press firmly onto each shrimp. Repeat until all are coated, placing onto a wax paper lined pan. (Have nearby a sheet pan lined with wax paper.) Freeze to Set - Freeze for 20 minutes. Fry Shrimp - Heat in a Dutch oven fitted with a fry thermometer to 350°F.

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All Cooking Methods. Prepare 3 bowls for breading. Place flour in the first bowl with a pinch each of kosher salt and black pepper. In the second bowl, whisk together eggs and water. In the third bowl, combine panko and coconut with ½ teaspoon each kosher salt and black pepper. Pat shrimp with paper towels to remove excess moisture.