Red Lobster Parrot Bay Coconut Shrimp is a long-time menu favorite at the Red Lobster. You can recreate this dish at home with this easy copycat recipe. This shrimp appetizer goes well with clam chowder!
Hands down, Red Lobster Parrot Bay Coconut Shrimp is one of my long-time favorite recipes from the Red Lobster. It seems that this dish has been renamed Parrot Isle Jumbo Coconut Shrimp. Whatever the name, you can get this simply irresistible shrimp dish 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 dip. 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.
Here’s what you need to make Parrot Bay coconut shrimp:
- Large shrimp
- Sweetened coconut flakes
- Plain bread crumbs
- Pina colada mix
- Captain Morgan Spiced Rum
- Powdered sugar
How to Make Red Lobster Coconut Shrimp
- In a deep bowl, combine bread crumbs, cornstarch, and coconut flakes.
- In a small bowl, combine pina colada mix, powdered sugar, and rum.
- Place additional cornstarch in a separate small bowl.
- Heat oil to 375 degrees.
- Coat the 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.
- Place the prepared shrimp carefully into the hot oil and fry until golden brown.
- Remove from the fryer and drain.
Recipe Notes and Tips
When choosing shrimp for this recipe, I personally 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 personally 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.
- Tip: To remove that shrimp smell from your hands, it seems that toothpaste works well according to Lifehacker.
More Copycat Red Lobster Recipes
- Seafood Nachos
- Cajun Shrimp
- Cajun Spice Mix
- Shrimp Pasta
- Bacon Wrapped Scallops
- Corn with Old Bay Seasoning
- Whipped Sweet Potatoes with Pecans
- Mountain Dew Margarita Recipe
Love shrimp? Try these recipes
Red Lobster Parrot Bay Coconut Shrimp
- 1/2 pound large shrimp (butterfly the shrimp)
- 1 cup sweetened coconut flakes
- 1 cup plain bread crumbs
- 1/4 cup cornstarch (for mixing with coconut and bread crumbs)
- 1/2 cup pina colada mix
- 3 tablespoons Captain Morgan Spiced Rum
- 1 tablespoon powdered sugar
- 1/2 cup cornstarch
- In a deep bowl, combine the bread crumbs, 1/4 cup cornstarch, and the coconut and set aside.
- Combine the pina colada mix, the powdered sugar and the rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl.
- Heat oil for deep frying – oil should be at 375 degrees for frying shrimp. Coat the shrimp twice as follows:First Coating: Cornstarch, then in the pina colada mix, then dust in bread crumb/coconut mixture. Second Coating: Pina colada mix, and then the bread crumb/coconut mixture.
- Place the prepared shrimp carefully into the hot oil and fry until golden brown. Remove from the fryer and drain.