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Red Lobster Parrot Bay Coconut Shrimp and Sauce

Recipe At A Glance
Rating: 5/5

5 stars based on 15 reviews
recipe is ready in Under 30 minutes

Ready in: Under 30 minutes ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 2

Red Lobster Parrot Bay Coconut Shrimp and Sauce Recipe

photo by: Joyce
4 images - click image to view all

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
1 teaspoon sweetened coconut flakes
3 tablespoons powdered sugar plus
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.

NUTRITION:

998 calories, 18 grams fat, 165 grams carbohydrates, 31 grams protein per serving. This recipe is low in fat.

This Red Lobster Parrot Bay Coconut Shrimp and Sauce recipe from CDKitchen serves/makes 2

Recipe ID: 10253

SUBMITTED BY: rec.food.recipes Valerie stanleys

REVIEWS:

15 Reviews

Guest: Amberlos 2011-03-08
my sister and I made this review with chicken its amazing. One of our new family favorites

Guest: Mennojane 2009-04-13
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!!!

plasty 2009-01-16
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: Anon7 2008-05-16
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: Anonymous 2008-01-23
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: Cooking in Idaho 2007-10-20
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

zphere7 2006-07-02
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: fig4 2006-06-08
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: Anonymous 2006-02-03
as close as you can get at home. great taste, sauce is right on the money

galenr0n 2005-02-06
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.

khebel117 2005-01-04
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!!!!!

Guest: Pam551 2011-12-31
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 a... read more

Guest: Anonymous 2012-04-28
I am anxiously waiting to prepare it . Just reading the reviews i know that it's gonna be DELISH!!!!!

Ladybug_Vic 2012-01-17
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 Note: I assumed it was the bottled kind (that you find with the other mixers at the grocery or liquor store)

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