Parrot Bay Coconut Shrimp - Red Lobster Copycat

The best part of this Parrot Bay Coconut Shrimp recipe 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.

Photo by Sherri H.
Adapted from food.com

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from food.com

Ingredients

  • 1/2

    cup sour cream

  • 1/4

    cup pina colada nonalcoholic drink mix

  • 1/4

    cup crushed pineapple (canned)

  • 2

    tablespoons granulated sugar

  • 7

    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

  • Salsa

Directions

Prepare pina colada dipping sauce first by combining the first 4 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: