Do you love Red Lobster's Parrot Bay Coconut Shrimp and wish you could make it at home? I have a copycat recipe that is much like the one you get at Red Lobster and probably a lot easier on your pocket book. This savory appetizer is made with jumbo butterflied shrimp hand-dipped in a batter flavored with Captain Morgan Rum and tossed in coconut flakes and fried golden brown. They are completed by dipping in a pina colada sauce or salsa. 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. This recipe can be made at home, the batter is a little trouble but worth it! Serve Red Lobster Parrot Bay Coconut Shrimp as an appetizer with pina colado sauce on the side, along with a bowl of your favorite salsa or some folks like it without anything.
Deep fryer or heavy skillet
3 medium bowls
small bowl for dipping sauce
Spoon or whisk
Ingredients needed to make Red Lobster Parrot Bay Coconut Shrimp:
6-8 cup canola oil
12 large shrimp, about Â½ pound, peeled and deveined
1 cup panko Japanese-style bread crumbs
Â½ cup flaked coconut
1Â½ cups all-purpose flour
2 tablespoons granulated sugar
Â¼ teaspoon salt
1 cup milk
2 tablespoons Captain Morgan Rum
Directions for making Red Lobster Parrot Bay Coconut Shrimp:
Step 1: Heat your oil to 350 degree in deep fryer or a heavy skillet.
Step 2: You will need 3 medium bowls for battering your shrimp.
Step 3: In the first bowl add Â¾ cup of flour.
Step 4: In the second bowl combine Â¾ cup flour, salt and sugar, rum and milk. Let this stand 5 minutes.
Step 5: In the third bowl combine the panko bread crumbs and coconut.
Step 6: Butterfly cut each peeled shrimp before you start the battering and leave the tail intact.
Step 7: Batter the shrimp, dipping each one in flour, wet batter and then coat with panko coconut mixture.
Step 8: Place the shrimp on a plate until all of them are battered.
Step 9: Deep-Fry the shrimp in the hot oil for 2-3 minutes or until golden brown. Drain on rack or paper towel.
Step 10: Serve shrimp with pina colada dipping sauce or your favorite salsa.
This recipe will make 3-4 servings.
Red Lobster Pina Colada Dipping Sauce:
Ingredients needed to make Pina Colada Dipping Sauce
Â½ cup sour cream or vanilla yogurt
Â¼ cup creme of coconut or Pina Colada nonalcoholic drink mix
Â¼ cup crushed pineapple, drained
2 tablespoons granulated sugar
Directions for making Pina Colada Dipping Sauce:
Step 1: Combine sour cream or yogurt, creme of coconut or Pina Colada nonalcoholic drink mix, sugar and pineapple together.
Step 2: Cover and let chill.
Make this dip first so it will have time to chill. Some recipes serve it a room temperature.
1. To avoid the shrimp curling during cooking/frying, âfan-tailingâ or âbutterflyingâ the shrimp before battering them.
2. If you are throwing a large party, adjust the Red Lobster Parrot Bay Jumbo Coconut Shrimp recipe accordingly and multiply the ingredients.
3. Get a cooking partner to help with battering the shrimp, much easier and faster.
Use caution when deep frying shrimp in hot oil
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