•1 can (12 ounces) cream of coconut •1 cup panko bread crumbs •1/2 cup coconut flakes •1 cup all-purpose flour •1 1/2 pounds colossal shrimp, shelled and deveined •1/3 cup water •1 cup vegetable oil, ...

2 tablespoons canned crushed pineapple (packed in water, not syrup) 1 1/2 teaspoons sugar For shrimp: 12 large shrimp, peeled and deveined Preheat oven to 400 degrees. Set a rack on a foil-lined ...

Seafood lover Karen Romano thinks the nation's biggest seafood restaurant group has some of the best shrimp around. Romano is no seafood novice. She often visits relatives in Maine, where restaurants ...

1 Using a medium bowl, combine bread crumbs, 1/4 cup cornstarch and coconut, season with salt and pepper, to taste, and set aside. 3 Combine piña colada mix, confectioners sugar and rum in a small ...

LITTLE ROCK — The following recipe is an adaptation of Red Lobster's Parrot Bay Jumbo Coconut Shrimp. Here the shrimp are baked instead of fried. Heat oven to 400 degrees. Set a rack on a foil-lined ...

Preheat the oven to 400 degrees. Set a rack on a foil-lined baking sheet. Put the empty baking sheet and rack in the 400-degree oven for about 10 minutes. In a small bowl, combine the dipping sauce ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. KATHY'S COCONUT SHRIMP WITH PIÑA COLADA SAUCE Yield: 3 servings For dipping sauce: 1/4 cup light sour cream Preheat oven to 400 ...