Red Lobster Parrot Isle Coconut Shrimp Recipe: Easy Copycat Version

Remember that first bite of Red Lobster’s Parrot Isle Coconut Shrimp? The satisfying crunch gives way to succulent shrimp, all while tropical coconut flavors dance on your palate. This beloved menu item has captured hearts for decades, transforming ordinary shrimp into an extraordinary culinary experience that transports you straight to a beachside paradise.

What makes this dish truly special isn’t just the crispy coconut coating but the genius combination of pina colada mix and spiced rum that creates layers of tropical flavor. The secret lies in the double-coating technique that ensures maximum crunch and taste in every bite. Now, you can recreate this restaurant favorite at home in just 30 minutes, bringing that Red Lobster magic to your dinner table.

Copycat Red Lobster coconut shrimp and dipping sauce.

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Red Lobster Parrot Isle Jumbo Coconut Shrimp

Hands down, Red Lobster Parrot Bay Coconut Shrimp is one of my long-time favorite restaurant recipes. It seems that this dish has been renamed Parrot Isle Jumbo Coconut Shrimp. Whatever the name, you can have this simply irresistible shrimp as a main dish or as an appetizer.

The shrimp is breaded with coconut, fried until perfectly crisp, and served with a wonderfully light and flavorful Piña colada sauce. Red Lobster also includes salsa on the side. Now, you can recreate this dish at home, and you won’t believe how easy it is to make.

What makes this shrimp so good?

The magic happens in the double-coating process, creating an incredibly crisp exterior while keeping the shrimp tender. The pina colada mix acts as a flavor enhancer and binding agent, while the cornstarch creates an extra-light, crunchy texture. Captain Morgan Spiced Rum adds depth and authentic tropical notes that distinguish this from ordinary coconut shrimp recipes.

The key is maintaining the oil temperature at exactly 375°F, which creates the perfect golden crust without overcooking the delicate shrimp. This technique, combined with the carefully balanced coating ingredients, delivers restaurant-quality results that rival the original.

Ingredients

  • Large shrimp – Provides the protein base and should be the jumbo size for an authentic presentation
  • Sweetened coconut flakes – Create the signature tropical flavor and crispy texture
  • Plain bread crumbs – Form the foundation of the coating for optimal crunch
  • Cornstarch – Acts as a binding agent and creates extra crispiness
  • Pina colada mix – Adds tropical sweetness and helps the coating adhere
  • Captain Morgan Spiced Rum – Contributes authentic flavor depth and complexity
  • Powdered sugar – Balances flavors and enhances the tropical sweetness

Be sure to serve this with the Piña colada dipping sauce!

Copycat Red Lobster coconut shrimp ingredients on a tray.

How to Make Red Lobster Coconut Shrimp

  1. In a deep bowl, combine bread crumbs, cornstarch, and coconut flakes.
  2. In a small bowl, combine piña colada mix, powdered sugar, and rum.
Collage of dry and wet breading mixtures for copycat Red Lobster coconut shrimp.
  1. Place additional cornstarch in a separate small bowl.
  2. Heat oil to 375°F.
  3. Coat shrimp twice as follows:
    • First Coating: Cornstarch, then in the pina colada mix, then in bread crumb/coconut mixture.
    • Second Coating: Pina colada mix and then the bread crumb/coconut mixture.
Collage of breading shrimp to make copycat Red Lobster coconut shrimp.
  1. Place the prepared shrimp carefully into the hot oil and fry until golden brown.
  2. Remove from the fryer and drain.
  3. Serve with coconut shrimp sauce.
Copycat Red Lobster coconut shrimp and a small cup of dipping sauce.

Chef’s Notes

The quality of your shrimp makes a significant difference in the final dish. Choose large or jumbo shrimp (16-20 count per pound) for the most authentic experience. Butterflying the shrimp by making a deeper cut along the back helps them cook evenly and creates an attractive presentation that mimics the restaurant version.

Temperature control is absolutely critical. Oil that’s too hot will burn the coating before the shrimp cooks through, while oil that’s too cool will result in greasy, soggy coating.

Shrimp Preparation Tips

Deveining: Use a sharp paring knife to make a shallow cut along the back of each shrimp and remove the dark vein. While not harmful if consumed, removing it improves both appearance and texture.

Butterflying: Make a deeper cut (about halfway through) along the back to help the shrimp lay flat and cook evenly. This technique also creates the signature curved presentation.

Removing Odors: If shrimp smell lingers on your hands, try rubbing them with toothpaste before washing with soap and water.

Copycat Red Lobster coconut shrimp and dipping sauce on a small serving tray.
Copycat Red Lobster coconut shrimp and dipping sauce.

Red Lobster Parrot Isle Coconut Shrimp – Copycat Recipe

Crispy coconut-crusted shrimp with pina colada coating, just like Red Lobster! Golden brown perfection served with tropical dipping sauce in 30 minutes.
4.89 from 17 votes
Print Pin Rate Add to Collection
Course: Appetizer
Cuisine: Seafood
Keyword: Red Lobster Recipes, Shrimp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 416kcal

Ingredients

  • 1 cup plain breadcrumbs
  • 1 cup sweetened coconut flakes
  • 3/4 cup cornstarch divided use
  • 1/2 cup piña colada mix
  • 1 tablespoon powdered sugar
  • 3 tablespoons Captain Morgan Spiced Rum
  • vegetable oil for deep frying
  • 1/2 pound jumbo shrimp butterflied

Instructions

  • In a deep bowl, combine the breadcrumbs, coconut flakes, and 1/4 cup of cornstarch and set aside.
  • In a small mixing bowl, combine the piña colada mix, powdered sugar, and rum and set aside.
  • Place the remaining 1/2 cup cornstarch in a separate bowl.
  • In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 375°F.
  • Coat the shrimp twice as follows: First, dredge the shrimp in cornstarch, dunk in the piña colada mix, and then dust in coconut breadcrumb mixture. Then, for the second coating, dunk the shrimp back in the piña colada mix followed by the coconut breadcrumb mixture.
  • Place the prepared shrimp carefully into the hot oil and fry until golden brown. Remove from the fryer and drain.
  • Serve with Red Lobster piña colada coconut shrimp sauce.

Nutrition

Calories: 416kcal | Carbohydrates: 62g | Protein: 15g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 142mg | Sodium: 708mg | Potassium: 174mg | Fiber: 3g | Sugar: 19g | Vitamin C: 2.3mg | Calcium: 135mg | Iron: 2.9mg

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About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. kevin Simala

    5 stars
    Love your recipe for “Parrot Bay. Coconut Shrimp”!
    The sauce is OUTSTANDING. In fact I didn’t like Red Lobster’s coconut dipping sauce for years, but your recipe is 100X better.
    Years ago I noticed a change in the coconut shrimp at R L. I called the manager over and he said they had to change the recipe for cost effectiveness, most notably no more Captain Morgan’s Spiced Rum. I’m sure they whammyed the dipping sauce too.
    But not your Shrimp. THEY’RE LIKE THEY USED TO BE AT RED LOBSTER.
    BETTER!
    So if you want the real and authentic Parrot Bay Coconut Shrimp, make these ones! MAKE THEM NOW!

  2. Chad

    Please email me the dipping sauce recipe for the shrimp after it’s cooked. My wife loves it. I can’t find it anywhere.
    Thanks

  3. Meliss

    Just made this and it came out great. Only thing is, you definitely need to add some salt to the bread crumb/coconut mixture. It came out tasting a little flat, but sprinkling some salt on after frying took it to the next level.

  4. Sharnese Coney

    This is my first time reviewing a recipe and this is point on! I was afraid to try this at first because i have tried copy cat recipes that came out horrible. But I tried this one because I LOVE Red Lobsters coconut shrimp. I get it every time my family and I go to Red Lobster. But now I never have to go back and its all because of this recipe. It tastes exactly like the coconut shrimp at Red Lobster.

    I did change the recipe a bit though. I butterflied the shrimp so that it cooked well and got the perfect golden brown color. I also used panko bread crumbs instead of regular bread crumbs and left out the rum. BEST COPYCAT RECIPE EVER

    • Kaleigh Reiter

      I use the Panko (huge difference than the regular and personally I think waaay better) and leave out the rum as well. I have been making these pretty similar to this recipe but I am interested in tryin this way. The recipe I had been basing mine on saved the pina colada mix and powdered sugar for the dip. I also havent been usin the cornstarch but I am going to throw that in the mix and see what happens!

  5. Liz Nelson

    5 stars
    I love Coconut shrimp and this recipe was no exception I can’t believe it was so easy to make at home! We will be making this again!

4.89 from 17 votes (12 ratings without comment)

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