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Red Lobster Parrot Bay Coconut Shrimp and Sauce

recipe at a glance
Rating: 5/5 5 stars
21 reviews
3 comments

ready in: under 30 minutes
serves/makes:   2
  

recipe id: 10253
cook method: deep fryer, stovetop
Red Lobster Parrot Bay Coconut Shrimp and Sauce Recipe
photo by: Joyce
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ingredients

1 cup plain bread crumbs
1/4 cup cornstarch (mix with coconut and bread crumbs)
1 cup sweetened coconut flakes
1/2 cup pina colada mix
1 tablespoon powdered sugar
3 tablespoons spiced rum
1/2 cup cornstarch
vegetable oil for deep frying
1/2 pound large shrimp (butterfly the shrimp)


Red Lobster Pina Colada Dipping Sauce

1 cup pina colada mix
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon sweetened coconut flakes PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sweetened coconut flakes
3 tablespoons powdered sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon powdered sugar
1 1/2 teaspoon cornstarch
3 teaspoons cold water

directions

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.

Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl.

Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees F. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture.

Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

For Red Lobster Pina Colada Dipping Sauce: Mix Pina Colada Mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.

Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes.

Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

added by

stanleys

nutrition

998 calories, 18 grams fat, 165 grams carbohydrates, 31 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



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number of unrated comments on this recipe3



Registered Member at CDKitchen.com
Member since:
Dec 28, 2009





REVIEW: recipe rating
Pina colada flavored, breaded shrimp with coconut flakes and rum! My favorite!


Guest at CDKitchen.com




REVIEW: recipe rating
YUM!!! Very much if not just like Red Lobsters sauce and shrimp. I may never need to actually go into the restaurant again...even though I'm sure I will :)


Guest at CDKitchen.com




REVIEW: recipe rating
I followed @Cammy's directions and this turned out perfect


Guest at CDKitchen.com




REVIEW: recipe rating
Use panko instead of bread crumbs, cook at lower temp (25 degrees lower), omit the water in the sauce, and you have a winner!


Guest at CDKitchen.com




REVIEW: recipe rating
The dipping sauce is incredible! I actually found the coconut shrimp to be a little too sweet but I think I'll just a combo of sweetened and unsweetened coconut flakes next time. The texture and all that was perfect otherwise.


Guest at CDKitchen.com

coconutlover

COMMENT:
Can somebody expain what plus mean? And what kind of coconut to use, like the regular flakes or is there a kind to cook with? I just need so speific details which I know someone will tell me not to be so specific with cooking, right? I know but if someone could.answer those 2 questions I'll to wing the rest. Thanks

CDKitchen Staff Reply:
If you put your mouse pointer over the "plus" it shows you that it means that ingredient plus (and) the one on the next line. So, in this case it means 1 tablespoon coconut flakes AND 1 teaspoon. The coconut flakes can be purchased in the baking aisle of your supermarket.




Guest at CDKitchen.com




REVIEW: recipe rating
First let me say that I'm not a cook but couldn't find the Dipping sauce to buy. So I tried this recipe. I used frozen coconut Shrimp and not being a cook I had no idea what flakes plus or sugar plus were. So I just used powdered sugar and coconut flakes, I also made a triple batch and added about 1/2 oz rum to the mix. It was very good and others thought it was the same as Red Lobster, only maybe a little chunkier, which was good. My thoughts were maybe a little too sweet, so next time will cut down on the powered sugar a little. Very Good Dipping Sauce to. Thanks.


Registered Member at CDKitchen.com
Member since:
Sep 7, 2012





REVIEW: recipe rating
The sauce had a good flavor but I have to agree with other reviewers that it was too thin. I used panko bread crumbs instead of regular bread crumbs to give the shrimp an extra crunch. The shrimp turned out okay but next time I will fry them at 325. At 375 I was burning the edges of the coconut that were sticking out of the breading while just getting the rest of the breading the right color. Overall they were good.


Guest at CDKitchen.com




REVIEW: recipe rating
I was amazed by the ease of this resipe and the taste of it. My 12 year old son does not like new things and really doesn't care for shrimp. I must admit I was really hoping he would not like the dip and shrimp and go for the fish sticks I made with the meal for my two year old daughter so there would be more for me and ok, my husband too...but, he loved it. I am getting ready to make the dip for the second time this month! Great recipe!!!


Guest at CDKitchen.com

Guest Foodie

COMMENT:
I am anxiously waiting to prepare it . Just reading the reviews i know that it's gonna be DELISH!!!!!


Registered Member at CDKitchen.com
Member since:
Jan 17, 2012


Ladybug_Vic

COMMENT:
I hate to sound like an idiot.. but what Pina Colada Mix are you using? I am assuming it is liquid... but do you use the frozen concentrate? Thanks!

CDKitchen Staff Reply:
I assumed it was the bottled kind (that you find with the other mixers at the grocery or liquor store)




Guest at CDKitchen.com




REVIEW: recipe rating
I did like this recipe very much and would for sure make it again. I would do the following differently: I deep fried mine and they got a little chewy-I think my fryer was a little sluggish. I would pan fry them the next time. I think the sauce tasted as good as the real deal. Would omit the extra sugar next time. Those who had difficulty with thickness maybe needed to be sure to cook it long enough. It did thicken as it sat. I also felt (confirmed by my hubby) that the breading was missing just the slight hint of spice/heat. At the restaurant, they have just a tiny bit of zing in the flavor. Overall, they were for sure very tasty and very close to the original. Will make again! Thanks for help with a yummy dinner!


Guest at CDKitchen.com




REVIEW: recipe rating
my sister and I made this review with chicken its amazing. One of our new family favorites


Guest at CDKitchen.com




REVIEW: recipe rating
I only used the dipping sauce recipe and it tasted awesome!! It wasn't as thick as I wanted it to be cause I made it the night before and put it in the fridge. It was still DELICIOUS!!!


Registered Member at CDKitchen.com
Member since:
Jan 16, 2009





REVIEW: recipe rating
I thought this was an excellent recipe. easy to do. Tasted really close to Red Lobsters shrimp. And the sauce, tasted identical to Red Lobster. You could not tell the difference at all. I made the suace earlier in the day, and just reheated later when the shrimp was done. Just absolutely delicious.


Registered Member at CDKitchen.com
Member since:
Jan 16, 2009





REVIEW: recipe rating
I thought this was an excellent recipe. easy to do. Tasted really close to Red Lobsters shrimp. And the sauce, tasted identical to Red Lobster. You could not tell the difference at all. I made the suace earlier in the day, and just reheated later when the shrimp was done. Just absolutely delicious.


Guest at CDKitchen.com




REVIEW: recipe rating
The sauce is delish! It definitely makes the meal. Maybe I'm slow, but there's no way you can finish in less than 30 mins. It took me over an hour to butterfly, bread, dip, and fry in portions all those shrimp. And PREP the sauce then cook it. Well worth the effort though!


Guest at CDKitchen.com




REVIEW: recipe rating
I am not even a seafood or shellfish fan. However the Red Lobster coconut shrimp is the only thing I will eat as I love the dipping sauce. This is the exact sauce only I shortened the recipe by using store bought coconut shrimp and it was delicious with the homemade sauce. I could not taste a difference at all!!!


Guest at CDKitchen.com




REVIEW: recipe rating
This was OUTSTANDING!!! Tasted spot on, and the sauce was perfection. I too would recommend only one coat of the breading. I've made this several times now both ways, and too much breading doesn't allow the shrimp to cook as easily. Top notch recipe


Registered Member at CDKitchen.com
Member since:
Jul 2, 2006





REVIEW: recipe rating
Awesome, i've served this to my mom in mothers day and i came as a hero, i recomend only one coating too, sauce came right on the money


Guest at CDKitchen.com




REVIEW: recipe rating
Excellent! The only thing I would change is to not do the second round of coating. For me the breading came out too crunchy and think. So maybe try a couple one way then the other to see what you like best before you do a whole batch like we did. But still an awesome recipe, we'll use it regularly.


Guest at CDKitchen.com




REVIEW: recipe rating
as close as you can get at home. great taste, sauce is right on the money


Registered Member at CDKitchen.com
Member since:
Feb 6, 2005





REVIEW: recipe rating
This recipe is absolutally the BEST shrimp we have ever had. Yes it is as good as Red Lobsters. You would think they made it when you did it yourself.


Registered Member at CDKitchen.com
Member since:
Jan 4, 2005





REVIEW: recipe rating
Oh my God!!! Both the coconut shrimp and the pina colada dipping sauce tasted EXACTLY like Red Lobster's. It couldn't have been any better. It was wonderful!!!!!


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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.