Red Lobster Parrot Bay Coconut Shrimp Recipe

Name: Red Lobster Parrot Bay Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pina Colada Dipping Sauce; 1/2 cup sour cream; 1/4 cup pina colada nonalcoholic drink mix; 1/4 cup crushed pineapple (canned); 2 tablespoons granulated sugar; Shrimp; 6 -8 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; On the side; salsa

Servings: persons

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 -8 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
On the side
salsa

1
Prepare pina colada dipping sauce first by combining all the ingredients.
2
Cover this and let it chill out in the fridge while you make the shrimp.
3
Heat oil to 350 degrees.
4
Measure 3/4 cup of flour into a medium bowl.
5
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
6
Stir milk and rum into flour mixture.
7
Let this batter stand for five minutes.
8
While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
9
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.
10
Leave the tail intact.
11
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
12
Arrange the shrimp on a plate until all of them are battered.
13
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.
14
Remove shrimp to a rack or paper towels to drain.
15
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

2036

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pina Colada Dipping Sauce, 1/2 cup sour cream, 1/4 cup pina colada nonalcoholic drink mix, 1/4 cup crushed pineapple (canned), and more.

Yes, Red Lobster Parrot Bay Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lobster Parrot Bay Coconut Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions