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Red Lobster Parrot Bay Coconut Shrimp: A Taste of the Tropics at Home

The first time I tasted Red Lobster’s Parrot Bay Coconut Shrimp, I was on a family vacation in Florida. The sun was setting, casting a golden glow over the ocean, and the sweet, tropical flavors of the shrimp instantly transported me to paradise. That perfect combination of crispy, coconut-infused shrimp and the creamy, tangy piña colada dipping sauce created a memory I’ve cherished ever since, a taste of carefree vacation bliss that I now love recreating at home.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 6 minutes
Total Time: 31 minutes
Servings: 3-4
Yield: About 12 shrimp
Dietary Type: Not specified

Ingredients

For the Pina Colada Dipping Sauce:

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

For the 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, divided
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

Equipment Needed

Deep fryer or large, heavy-bottomed pot
Three medium bowls
Whisk
Sharp knife
Plate
Wire rack or paper towels

Instructions

First, prepare the Piña Colada Dipping Sauce. In a medium bowl, combine the sour cream, piña colada mix, crushed pineapple, and granulated sugar. Mix well until fully combined.
Cover the bowl with plastic wrap and place it in the refrigerator to chill while you prepare the shrimp. Chilling the sauce allows the flavors to meld together for an even better taste.
Heat the canola oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature; this is crucial for achieving perfectly crispy shrimp. If using a pot, be extremely careful as hot oil can splatter.
Measure 3/4 cup of the all-purpose flour into a medium bowl. This flour will be used as the initial dry coating.
In another medium bowl, whisk together the remaining 3/4 cup all-purpose flour, granulated sugar, and salt. This mixture forms the base of the wet batter.
Add the milk and Captain Morgan Parrot Bay Coconut Rum to the flour mixture. Whisk until the batter is smooth and well combined. The rum adds a subtle coconut flavor and sweetness that perfectly complements the shrimp.
Let the batter stand for about 5 minutes. This allows the gluten in the flour to relax, resulting in a lighter, crispier coating.
While the batter rests, combine the panko breadcrumbs and flaked coconut in a third medium bowl. Mix well to ensure the coconut is evenly distributed throughout the breadcrumbs. This mixture will provide the final, crispy coating for the shrimp.
Prepare the shrimp by butterflying each one. Use a sharp knife to slice through the top of each shrimp (where the vein was), being careful not to cut all the way through. Spread the shrimp open to create a butterfly shape. Leaving the tail intact is optional, but it makes for an attractive presentation and provides something to hold while dipping.
To batter the shrimp, first dip each shrimp in the plain flour (from step 4), ensuring it is fully coated. Shake off any excess flour. This helps the wet batter adhere properly.
Next, dip the floured shrimp into the wet batter, making sure it is completely coated. Allow any excess batter to drip off.
Finally, dredge the battered shrimp in the panko/coconut mixture, pressing gently to ensure the breadcrumbs and coconut adhere well to the shrimp.
Arrange the battered shrimp on a plate until all of them are coated. This prevents the shrimp from sticking together while you’re frying them.
Carefully fry the shrimp in the hot oil, dropping six at a time into the fryer. Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy shrimp.
Fry the shrimp for 2 to 3 minutes, or until they are golden brown and cooked through. The shrimp should be opaque and firm to the touch.
Remove the fried shrimp from the oil and place them on a wire rack or paper towels to drain any excess oil. This helps maintain their crispy texture.
Serve the hot, crispy shrimp immediately with the chilled Piña Colada Dipping Sauce on the side. You can also serve it with your favorite salsa for an extra layer of flavor.

Expert Tips & Tricks

Don’t skip the chilling step for the dipping sauce. It really enhances the flavors.
Make sure your oil is at the right temperature. Too low, and the shrimp will be greasy; too high, and they’ll burn before they’re cooked through.
Butterfly the shrimp for even cooking and better presentation.
For extra coconut flavor, you can lightly toast the shredded coconut in a dry pan before mixing it with the panko breadcrumbs. Watch it carefully to prevent burning.
If you don’t have Parrot Bay Rum, you can substitute another coconut rum or even a tablespoon of coconut extract for a similar flavor.
To keep the shrimp warm and crispy while you’re frying in batches, place the cooked shrimp in a warm oven (about 200°F) on a wire rack.

Serving & Storage Suggestions

Serve the coconut shrimp immediately while they are hot and crispy, accompanied by the chilled piña colada dipping sauce and a side of salsa for added zest. Garnish with a sprig of fresh cilantro or a lime wedge for an extra touch of elegance.

Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. Reheating in the oven will help maintain some of the crispiness, unlike microwaving which can make them soggy. They are best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	475 kcal	24%
Total Fat	28g	36%
Saturated Fat	12g	60%
Cholesterol	85mg	28%
Sodium	620mg	26%
Total Carbohydrate	45g	15%
Dietary Fiber	2g	8%
Sugars	18g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Coconut Shrimp: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs for a gluten-free version.
Dairy-Free Pina Colada Dip: Substitute the sour cream with a dairy-free sour cream alternative, such as cashew cream or coconut yogurt.
Spicy Coconut Shrimp: Add a pinch of cayenne pepper or a dash of hot sauce to the panko/coconut mixture for a spicy kick.
Tropical Salsa: For a tropical twist, make a salsa with mango, pineapple, red onion, and jalapeño.
Air Fryer Version: For a healthier option, you can air fry the shrimp. Preheat your air fryer to 400°F (200°C) and cook the battered shrimp for 8-10 minutes, flipping halfway through, until golden brown and cooked through.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before battering them.

Q: Can I make the dipping sauce ahead of time?
A: Absolutely! The dipping sauce can be made up to 24 hours in advance and stored in the refrigerator. In fact, the flavors will meld together even more if it sits for a while.

Q: What if I don’t have Captain Morgan Parrot Bay Coconut Rum?
A: You can substitute another coconut rum or use a tablespoon of coconut extract in the batter for a similar flavor.

Q: How can I tell when the shrimp are cooked through?
A: The shrimp are cooked through when they are opaque and firm to the touch. They should also have a golden-brown color.

Q: Can I bake these instead of frying them?
A: While frying gives the best crispy texture, you can bake them. Place the battered shrimp on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 12-15 minutes, or until golden brown and cooked through.

Final Thoughts

Now it’s your turn to bring a taste of the tropics into your kitchen! This Red Lobster Parrot Bay Coconut Shrimp recipe is surprisingly easy to make, and the result is a crispy, flavorful appetizer or main course that’s sure to impress. Don’t be afraid to experiment with variations and substitutions to create your own signature version. Share your creations and feedback – I can’t wait to hear how you make this recipe your own! Pair it with a refreshing piña colada or a crisp white wine for the ultimate tropical dining experience. Enjoy!

Red Lobster Parrot Bay Coconut Shrimp Recipe