home > recipes > meals / dishes > appetizers & snacks > seafood and fish > shrimp

Red Lobster Parrot Bay Coconut Shrimp and Sauce

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

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
4 images - click image to view   |   add your own photo

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


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


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



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)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like red lobster parrot bay coconut shrimp and sauce

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe3

Registered Member at CDKitchen.com

Member since: December 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
Jan 18, 2013

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: September 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
Apr 28, 2012

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

Registered Member at CDKitchen.com
Jan 17, 2012

Member since: January 17, 2012
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!

Please note:
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.