I found a recipe for Joe's Crab Shack's coconut shrimp here (http://www.copykat.com/2009/05/10/joes-crab-shack-coconut-shrimp-this-is-a-refreshing-way-to-prepare-shrimp-dont-miss-this-recipe-for-a-wonderful-tropical-flavor/) and this one (http://www.cdkitchen.com/recipes/recs/311/Red_Lobster_Parrot_Bay_Coconut_Shrimp_and_Sauce37437.shtml) for Red Lobster's shrimp and sauce recipes, but they require deep frying, which I have never had access to in my home, but I know some people own fryers.

However, Rachel Ray's recipe, which sounded too spicy for what you want, had this tip about the frying: "Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready... Fry shrimp 5 minutes in hot oil until evenly golden and crispy." Maybe that tidbit could be applied to the recipes that call for deep frying.

I found a simple recipe of Coconut Shrimp from allrecipes.com. This recipe has a preparation time of 10 minutes and cooking time of 20 minutes. Great seafood recipe.

-quote-

"Coconut Shrimp I

Ingredients:

* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce."

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