Red Lobster Parrot Bay Coconut Shrimp Recipe

Community Pick

Submitted by Dropbear

"The best part is the pina colada dipping sauce. And it's true, that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, even on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens up the batter as well as adding a great coconut flavor"

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photo by Jonathan Melendez

Ready In:: 1hr
Ingredients:: 14
Serves:: 3-4

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ingredients

Pina Colada Dipping Sauce
¹⁄₂ cup sour cream
¹⁄₄ cup pina colada nonalcoholic drink mix
¹⁄₄ cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 -8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 ¹⁄₂ cups all-purpose flour
2 tablespoons granulated sugar
¹⁄₄ teaspoon salt
1 cup milk
2 tablespoons Captain Morgan Parrot Bay Coconut Rum
1 cup panko Japanese-style bread crumbs
¹⁄₂ cup flaked coconut
On the side
salsa

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directions

Prepare pina colada dipping sauce first by combining all the ingredients.
Cover this and let it chill out in the fridge while you make the shrimp.
Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl.
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
Stir milk and rum into flour mixture.
Let this batter stand for five minutes.
While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
Leave the tail intact.
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.
Remove shrimp to a rack or paper towels to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

Questions & Replies

is the coconut sweetened or unsweetened?

swampcat
Could this shrimp be cooked in an air fryer??

kcbrandon

See Also
Best Pulled Pork Recipe - Good Cheap Eats Cheesy Frittata Recipe My Go-To Formula For Creating An Amazing Salad Dressing—Plus 3 Recipes To Try Best Bell Pepper Sandwich Recipes
If I’m without the rum, what else would work?

Jessica H.

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Reviews

This is close to the actual recipe Red Lobster uses, from their executive chef. Their dipping sauce does not have sugar in it, but the juice of a whole lemon.. Also, their batter does not use milk, it's the pina colada mix instead. I love this recipe, but does take a little time to make.

katluvr_12087985
After reading the first few reviews I had to find out for myself the ingredients of the sauce. I have been a server at Red Lobster for 16 years and never knew the ingredients. As one reviewer said there is nothing sour about this sauce, and I also, would have bet that is was not made with sour cream. Although there is no way of knowing the exact recipe because it is not made in store, the ingredients are listed on the shipping box. The first two ingredients are pineapple and sour cream!!! The recipe for the shrimp is very similar as to how they make them in the store though. I don't know why a server would have told anyone that it is made with yogurt. Personally, that sounds really delicious though!

Sadlbum
This is a delicious recipe...it wasn't exactly like Red Lobster, but a great substitute!! I don't own a deep-fryer so I found a recipe for baked coconut shrimp to see how to bake it in the oven instead. I found a recipe that said to bake 10 minutes/side at 375 degrees and that worked great! The shrimp turned out crispy and they were amazing dipped in the pina colada dipping sauce. Awesome recipe...I can't wait to make it again :)

nkoprince08
Served this for an appetizer for Easter and got nothing but raves!! Everyone loved this and couldn't get enough!! The only change I did was instead of the sour cream, I used Fat Free Vanilla Yogurt as another reviewer suggested. Thanks for sharing!

Michelle_78
Just a suggestion: You can use smaller shrimp -take tails off. Put a number into the flour, then the milk mixture and then put them into bowl of coconut/panco mixture. Place on a parchment lined pan and continue this procedure with remaining shrimp. Therefore no need to butterfly them. But do use fresh shrimp. Sauce is a home run and no need to mess with it except maybe vanilla yogart can be used in place of sour cream.

starcomet2

see 81 more reviews

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Tweaks

For the last step of coating I put the Panko and coconut in a Tupperware and shook individual shrimp one at a time.

aderby
I butterflied the shrimp with a sharp knife so that lay a bit flat and it gives you more space for the crunchy coating!

Jonathan Melendez
I make coconut shrimp several times a month as it is one of my husbands favorite dishes; so I’ve had A LOT for trial and error. My BEST dipping sauce actual calls for PINEAPPLE JELLY.... I mix a teaspoon of it into a 1/2 Cup of plain Vanilla Yogurt and a large pinch of flaked coconut. Simple. Delicious. For a stronger coconut flavor add a bit of Coco Re’al Cream of Coconut or a bit of Watkins Coconut extract; I suppose artificial flavoring would work as well. There is a a coconut flavored yogurt by Yoplait that works well too, but actually any flavor would work We love a strong coconut flavor so I will also add Cream if Coconut to my batter. Delicious! Give it a try and let me know how you like it.

Lisa W.
Hello, either double up on the sugar, or I add 2 tablespoons of corn syrup.. also use sweetened coconut.. also 2 tsp of lemon juice, and I add 1 tablespoon of orange zest.. you can substitute Honey for the corn syrup.. ... .. believe me, this will make it go from very good, to unforgettable...

keithrogersdq
OMG!!! It was so good!

leanis1