Red Lobster's Parrot Bay Coconut Shrimp - BigOven 163383
Red Lobster's Parrot Bay Coconut Shrimp

Red Lobster's Parrot Bay Coconut Shrimp

Ready in 45 minutes
18 review(s) averaging 4.8. 94% would make again

Top-ranked recipe named "Red Lobster's Parrot Bay Coconut Shrimp"

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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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Pina Colada Dipping Sauce
1/2 cup Sour cream
1/4 cup pina colada mix; (liquid)
1/4 cup crushed pineapple; (canned)
2 tablespoons Granulated sugar
6 cups canola oil; (amount required by fryer) (up to 10)
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's Parrot Bay coconut rum
1 cup panko; (Japanese bread crumbs)
1/2 cup shredded coconut
Salsa; on the side

Original recipe makes 3 Servings



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.


Added on Award Medal

Coconut Shrimp w/pina coloda yogurt & pineapple basil risotto photo by Sharita24 Sharita24

photo by vani89 vani89

Calories Per Serving: 4759 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Red Lobster's Parrot Bay Coconut Shrimp

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This 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..
mommiichef3 6 months ago
This is delicious!!! Kids love it too ;)
ryanne_y_smith_1 1 year ago
OMG! Fantastic! Tasted just like red lobsters!!!!! We will be making this again and again and again
Amataka1 1 year ago
CookinQueenOf2 1 year ago
mlesher1 1 year ago
family 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...
vani89 1 year ago
Loved!! Used coconut milk as a substitution and they were devoured. My son is the shrimp lover and kept on asking for more and more.
nicolegory 1 year ago
Awesome good! Really-------super good
Whykathy 2 years ago
Most tasty! Make sure your oil is the right temp.
Amosh 2 years ago
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