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Red Lobster Parrot Bay Coconut Shrimp copycat recipe by Todd Wilbur
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Red Lobster Parrot Bay Coconut Shrimp


Score: 4.78. Votes: 9
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Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

Find more of your favorite Red Lobster copycat recipes here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Pina Colada Dipping Sauce
  • 1/2 cup sour cream
  • 1/4 cup pina colada mix (liquid)
  • 1/4 cup crushed pineapple (canned)
Shrimp
  • 6 to 10 cups canola oil (amount required by fryer)
  • 12 large shrimp, peeled and deveined (about 1/2 pound)
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons Captain Morgan's Parrot Bay coconut rum
  • 1 cup panko Japanese breadcrumbs
  • 1/2 cup shredded coconut
On the side
  • Salsa
  • Do This
    • Restaurant/Brand
      Red Lobster
    • Instructions

      1. Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.

      2. Heat oil to 350 degrees F.

      3. Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir the milk and rum into the flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl. 

      4. Butterfly cut each shrimp before you start the battering: use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact. 

      5. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered. 

      6.  Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove the shrimp to a rack or paper towels to drain.

      7. Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.

      Serves 3 to 4 as an appetizer.

Reviews
Average rating:

Score: 4.78. Votes: 9
Rating of votes (9)
5
 
 
8 customers
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1 customers
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Jenny
Jul 31, 2008, 22:00

I LOVE to make this recipe!! It's great. I even batter them all up and make extra to freeze. I use the smaller shrimp and they don't require thawing before frying.

teresa
Feb 3, 2006, 22:00

I have made this recipe several times and it is great.. I use the whole shrimps without tails and it is great.. My family loves it and it is fun to make also.. We eat this a few times a month.. Taste just like I am at Red Lobster. I always make extra sause cause it is wonderful..

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