55 Reviews of Parrot Bay Coconut Shrimp - Red Lobster Copycat

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.

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!

From: The Big Cheese

On Feb 21, 2005

MMMM!!!!! My father made these tonight and they rock!! They are BETTER than Red Lobster's. The only thing I am wondering, and please feel free to send me a message....how do you keep the shrimp from curling up? The ones in the restaurant are always elongated. Anyway, the suggestion of using the pina colada dipping sauce PLUS a salsa seemed a little weird until we tried it. WOW!! This is a fantastic recipe and I highly recommend it.

From: _Lyn_

On Mar 11, 2007

Used this recipe but got a 2 pound bag of shrimp (peeled/no tails) and did not bother trying to butterfly them. Had to adjust the recipe for the amount we were using... and they turned out awesome. We liked the idea of just dipping them and eating the whole shrimp. Also, if you have a cooking partner it made it so much easier if one person dipped into the flour then into the wet flour mix and dropped the shrimp into the last bowl for the final person to coat it in crumbs. We just found that it gummed up our fingers less so we got more breading on the shrimp (and had to clean our hands less frequently). And the sauce was wonderful! This is definitely a keeper for us.

From: Stepford Mom

On Mar 13, 2007

Great recipe. I added a little key lime juice to the sauce, and nect time will add more sugar to batter. We dont eat seafood, so I battered chicken breast, cut into bite size pieces. Wonderful meal that will be used for many years to come.

From: Fish Gal Chef #346484

On Oct 20, 2007

Wow, even better than going out. It takes a bit of time, but is it worth it! Used "cheap" coconut rum and fried in a heavy skillet in small batches on the stove top. Used a veg. oil, shortening mix instead of canola oil. Used rather small shrimp and didn't butterfly. When done with the shrimp, I added a couple of pinches of baking powder to the batter, then used the leftover flour, batter and breading to make the best onion rings and battered fried mushrooms ever!

From: Chef #342975

On Aug 16, 2006

Wow! This was sooo Wonderful! My husband and I loved it! I highly recommend this.

From: pastrymistress

On Aug 17, 2005

To answer your question about the shrimp curling during cooking/frying, this can be avoided by "fantailing" or "butterflying" the shimp before battering them. I plan to try this recipe since I love the Red Lobster appetizer... Thanks!

From: Dmr75

On May 4, 2007

Labor intensive but excellent. Worth the hard work! I had a 1 lb. bag of shrimp so I doubled the recipe, but might adjust that in the future, I was left with extra breading mixes.

From: Nicolemarie

On Apr 18, 2007

I made a huge batch and froze the extras. It tastes better than red lobster!!! It was time consuming, but completely worth it! Now when I'm craving some more, I can reach in the freezer and fry some up!