Red Lobster Coconut Shrimp

Red Lobster’s Parrot Isle Coconut Shrimp has been a beloved menu item for years. This shrimp is crispy-coated with bread crumbs, coconut flakes, and pina colada mix, making for an unforgettable dining experience. With this easy copycat recipe, you can recreate this delectable dish in just 30 minutes.

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 recipes from the restaurant. It seems that this dish has been renamed Parrot Isle Jumbo Coconut Shrimp. Whatever the name, you can get this simply irresistible shrimp either as a main dish or as an appetizer.

The shrimp is breaded with coconut, fried until perfectly crisp, and then served with a wonderfully light and flavorful pina colada dipping 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?

This coconut shrimp is irresistible – one of the secret ingredients to this recipe is the Captain Morgan Spiced Rum. However, all of the components contribute to its amazing taste and texture.

It features tropical coconut mixed with pina colada mix and powdered sugar to achieve just the right amount of sweetness to complement the shrimp. Breadcrumbs, rum, and cornstarch are the only other ingredients needed for the shrimp’s flavorful coating, but the cooking method is also crucial here.

By frying the coconut shrimp, you get an extra crispy texture. Although there are definitely air fryer or oven recipes for coconut shrimp, those techniques just don’t achieve the same texture or taste as freshly frying them in oil. Then, when the shrimp are still warm and you dunk them in the pina colada dip, this appetizer becomes next-level indulgent.

Why you’ll love this recipe

If you’ve loved this menu item since it was known as Red Lobster Parrot Bay Coconut Shrimp, you are long overdue for making the homemade version of it. The good news is that recreating it at home can be a breeze with this copycat Red Lobster Coconut Shrimp recipe!

Don’t worry, the process is straightforward, and the final result is even better. Whether you’re hosting a dinner party or want to prepare an incredible appetizer to indulge in just for you, this shrimp dish is bound to impress your guests or yourself.

You can pair the Red Lobster Jumbo Coconut Shrimp with clam chowder or other shrimp dishes like dragon shrimp or shrimp scampi to create your personalized “shrimp your way” meal, just like at the restaurant. You’ll love the versatility of this dish and I can guarantee it will be added to your regular rotation.


Here’s what you need to make Parrot Isle coconut shrimp:

  • Large shrimp
  • Sweetened coconut flakes
  • Plain bread crumbs
  • Cornstarch
  • Pina colada mix
  • Captain Morgan Spiced Rum
  • Powdered sugar
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.

Recipe notes and tips

When choosing shrimp for this recipe, I like to go for the larger size, just like Red Lobster. They cost a little more, but you will have less work in prepping your shrimp, and I like to devein my shrimp when I prep them. (If you watch the grocery store ads you can often find shrimp on sale.)

That thin black string down the back of a shrimp is not actually a vein, but rather the shrimp’s digestive tract, and its dark color means it is filled with grit. Even so, the vein is not harmful if eaten. So the decision to devein shrimp is basically a matter of personal preference and aesthetics. And, with jumbo shrimp, it is fairly easy to devein them.

Devein your shrimp by using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the blade. You can also use a shrimp deveiner, a knife-like kitchen tool made specifically for deveining shrimp with their shells on. This tool can be purchased at any kitchen supply store.

Butterflying your shrimp helps them cook more evenly and gives you an attractive presentation. Watch this video and see a three-step demonstration of how to devein and butterfly your shrimp.

To remove that shrimp smell from your hands, it seems that toothpaste works well according to Lifehacker.

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

More Copycat Red Lobster Recipes

Love shrimp? Try these recipes

Be sure to check out more of my easy shrimp recipes and the best casual dining restaurant recipes.

Copycat Red Lobster coconut shrimp and dipping sauce.

Red Lobster Coconut Shrimp

Recreate Red Lobster coconut fried shrimp at home. 
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


  • 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


  • 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.


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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  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.
    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.

  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!

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