How to Make Red Lobster Copycat Parrot Bay Coconut Shrimp and Pina Colada Dipping Sauce

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.

Equipment Needed:

Deep fryer or heavy skillet
3 medium bowls
small bowl for dipping sauce
knife
tongs
paper towels
measuring cups
measuring spoons
Spoon or whisk

Ingredients needed to make Red Lobster Parrot Bay Coconut Shrimp:
6-8 cup canola oil
12 large shrimp, about ½ pound, peeled and deveined
1 cup panko Japanese-style bread crumbs
½ cup flaked coconut
1½ cups all-purpose flour
2 tablespoons granulated sugar
¼ 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 ¾ cup of flour.
Step 4: In the second bowl combine ¾ 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
½ cup sour cream or vanilla yogurt
¼ cup creme of coconut or Pina Colada nonalcoholic drink mix
¼ 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.

Tips:
1. To avoid the shrimp curling during cooking/frying, “fan-tailing” or “butterflying” 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.

Warning:
Use caution when deep frying shrimp in hot oil

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Comments (1)

jswana said:

	... Shrimp is my favorite seafood. This is a really cool recipe for deep frying them. I just wish I had some in the house right now lol. Thanks for sharing.
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September 01, 2010
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