Ready in 45 minutes
The American seafood giant describes this savory dish as "jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum and coconut flakes, and served with pina colada dipping sauce."
This secret recipe makes two times the size of a serving you get at Red Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.
"I love coconut shrimp. This recipe was the best one for it! I didn't want to buy pino mix just for this, they don't come in mini bottles, unlike the liquor! So I used shredded coconut and cream cheese as a substitute. It was such gooood dip! Will definitely make this again. Thank youIThank you "- Kanzal
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Top-ranked recipe named "Red Lobster's Parrot Bay Coconut Shrimp"
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 5 minutes. While the batter rests, combine panko bread crumbs 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 towel to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.
Serves 3 to 4 as an appetizer.
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mommiichef3 1 month agoThis was a very delicious dish..I'm not really a seafood person but my husband is so I made this for the family and everyone enjoyed it..excellent..
ryanne_y_smith_1 11 month agoThis is delicious!!! Kids love it too ;)
claudiahidalgocarter 1 year ago
Amataka1 1 year agoOMG! Fantastic! Tasted just like red lobsters!!!!! We will be making this again and again and again
CookinQueenOf2 1 year ago
mlesher1 1 year ago
vani89 1 year agofamily liked it... recipie didnt say to buy sweet or unsweetend coconut... i used both but i liked the sweet one better... recipie was good but not like red lobster...
nicolegory 1 year agoLoved!! Used coconut milk as a substitution and they were devoured. My son is the shrimp lover and kept on asking for more and more.
Whykathy 1 year agoAwesome good! Really-------super good
Amosh 2 years agoMost tasty! Make sure your oil is the right temp.
Kanzal 2 years agoI love coconut shrimp. This recipe was the best one for it! I didn't want to buy pino mix just for this, they don't come in mini bottles, unlike the liquor! So I used shredded coconut and cream cheese as a substitute. It was such gooood dip! Will definitely make this again. Thank youIThank you
drouchea 2 years agoTasty, Tasty, Tasty! Did I mention Tasty!
MsBrown 2 years agoFamily loved it... Will make again
Lethalp70 3 years agoThis is an awesome e recipe! Always a hit! The dipping sauce seals the deal! I also use this on popcorn chicken, it's a win win!!
Mason66 3 years agoI made this last weekend in the family loved it so much that were doing it again tonight
robertqua 5 years agoI looked up this recipe at the last minute because I came across some fresh shrimp from Maine the other night. They tend to be smaller so I left the shell on and battered them up just the same. They cooked up, nice and lightly browned, in just a few minutes. I didn't make the salsa because I hadn't the proper ingredients but I will certainly plan for the salsa next time. The shrimp were positively addictive! We ate everything; shell, body, and tails. Nice and crispy! Thanks for the post. I have only one suggestion; please include an exact amount for the flour used for the batter. I used about half a cup if that helps.
LordDrow 5 years agoTurned out great! Wife loved them and the sauce was very good also on the fish we had.
kilikini1 6 years ago[I posted this recipe.]