Red Lobster Parrot Bay Coconut Shrimp by Todd Wilbur

Recipe by Dropbear

Recipe created by Todd Wilbur 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

Top Review by katluvr_12087985

This is close to the actual recipe Red Lobster uses, from their executive chef. Their dipping sauce does not have sugar in it, but the juice of a whole lemon.. Also, their batter does not use milk, it's the pina colada mix instead. I love this recipe, but does take a little time to make.

Ingredients Nutrition


  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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