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Nutrition Facts
Serving Size 1 (807g) Recipe makes 3 servings The following items or measurements are not included below: pina colada nonalcoholic drink mix
Calories 588
Calories from Fat 149		(25%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 430mg		17%
Potassium 376mg		10%
Total Carbohydrate 86.9g		28%
	Dietary Fiber 2.7g	10%
	Sugars 26.0g
Protein 17.7g		35%
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Menus using this recipe:

Casual Carribean Dinner

Chef Regina V. Smith

Parrot Bay Coconut Shrimp - Red Lobster Copycat

Recipe #109488 | 1 hour | 45 min prep | add private note

⁽⁵¹⁾ RATE IT NOW Print Recipe

By: Dropbear
Jan 25, 2005

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, even on its own. 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

SERVES 3 -4 (change servings and units)

Ingredients

Pina Colada Dipping Sauce

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar

Shrimp

6-8 cups canola oil (as 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 Parrot Bay coconut rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut

On the side

salsa

Directions

1
Prepare pina colada dipping sauce first by combining all the ingredients.
2
Cover this and let it chill out in the fridge while you make the shrimp.
3
Heat oil to 350 degrees.
4
Measure 3/4 cup of flour into a medium bowl.
5
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
6
Stir milk and rum into flour mixture.
7
Let this batter stand for five minutes.
8
While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
9
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.
10
Leave the tail intact.
11
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
12
Arrange the shrimp on a plate until all of them are battered.
13
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.
14
Remove shrimp to a rack or paper towels to drain.
15
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

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Featured Reviews for This Recipe

From: Mom2Laurel

On Nov 19, 2009

Absolutely delicious! This is my favorite thing to order at Red Lobster. For the sauce, I substituted vanilla yogurt for the sour cream, used creme of coconut in place of the pina colada mix and omitted the sugar. It was all I could do to not eat all the dipping sauce before I even got to preparing the shrimp! For the shrimp, I substituted 1 Tbsp of vanilla rum that I had on hand and 1 Tbsp of the creme of cocunut in place of the coconut rum. The first six shrimp were goners as I didn't use a fryer and didn't know for sure what the temp of my oil was and I charred them in less than a minute as well as set off my smoke detector! But, once I got the temperature right, oh my! Heavenly! Thanks so much for posting!

0 people found this review helpful

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From: Jenni0208

On Oct 19, 2009

As the last person i have been craving this also but red lobster is not really close to where i live. The Shrimp turned out perfect. I didn't add the rum to the batter casue i wouldn't see myself using again so i used 2 tbsp of the Pina colada drink mix. as for the dip i didn't see the other suggestion about useing vanilla yogart, which i would have much rather used than sour cream(as why i didn't give 5 stars), it wasn't bad but not as good a dip as i remember. It also ended up a little bit running. since i made like 36 shrimp im going to make more dip tomorrow and try w the yogart recipe.

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From: Chef #6308

On Feb 15, 2006

to keep the shrimp from curling you have to flatten the shrimp when coating the shrimp with the panko/coconut mix.Press hard with your palm, this also breaks the muscle by the tail.

22 people found this review helpful

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From: Chef #864148

On Jun 17, 2008

The recipe for the coconut dipping sauce is as follows, NOT what this person posted. How do I know? I ASKED the waitress at the RED LOBSTER and she told me that the base was vanilla yogurt. It is NOT sour cream. The taste is sinfully sweet, definetly not sour. I actually thought the base was mayo, but it is not. The base ingredient (vanilla yogurt) was all I needed to know because the rest was easy. It is vanilla yogurt, creme of coconut (like coco lopez) and crushed pineapple (canned is good) Mix to taste and voila! A delicious dipping sauce that CAN be eaten with a spoon because it is now nothing but flavored yogurt! And this tastes exactly the same as the one in the restaurant. Enjoy!

8 people found this review helpful

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