Crispy hand-breaded coconut shrimp served with piña colada sauce brings a taste of tropical surf to your own kitchen with deep fried crunch and sweet flavor.
Photo by cobalt123
Copycat Red Lobster Parrot Bay Coconut Shrimp
Red Lobster Parrot Bay Coconut Shrimp is jumbo shrimp hand dipped in rum-flavored batter and coated in coconut and crumbs then fried golden.
This copycat takes the iconic beach style shrimp appetizer from the restaurant and turns it into a fun party or weeknight starter you can actually nail at home.
Quick Recipe Overview
- Best For: Appetizer, casual gatherings
- Flavor Profile: Sweet coconut with tropical rum notes
- Skill Level: Intermediate frying
- What Makes It Like the Restaurant: Rum-flavored batter and piña colada dipping sauce
Red Lobster
Red Lobster started as a small Maine lobster shack and grew into one of the biggest casual seafood chains in the US. Known for approachable seafood and shareable starters, its menu blends coastal classics and beachy twists. Coconut shrimp, a consistent favorite, reflects the brand’s strategy of mixing familiar seafood with playful flavor profiles to stand out in a crowded casual dining market while staying family friendly.
Tropical Crunch Shrimp With Piña Colada Sauce
Coconut Shrimp fits into a broader tradition of island inspired seafood that pairs sweet and savory. Variants show up in Caribbean beach bars and coastal eateries across the US, where shredded coconut and crispy coating highlight fresh shrimp. The tossed rum hint and tropical dip lean into that style while keeping it accessible back home. This dish bridges regional beach cuisine and everyday home cooking.
Red Lobster Parrot Bay Coconut Shrimp Recipe
Make our Red Lobster Parrot Bay Coconut Shrimp Recipe at home tonight for your family. With our Secret Restaurant Recipe your Coconut Shrimp will taste just like Red Lobster’s.
Ingredients
- 1/2 pound large Shrimp butterflied
- 1 cup sweetened Coconut Flakes
- 1 cup plain Bread Crumbs
- 1/4 cup Cornstarch
- 1/2 cup Pina Colada mix
- 3 tablespoons Captain Morgan Spiced Rum
- 1 tablespoon Powdered Sugar
- 1/2 cup Cornstarch yes, another 1/2 cup
- Red Lobster Pina Colada Dipping Sauce Recipe Below
Instructions
- Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
- Combine the Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside.
- Place 1/2 cup cornstarch in a separate bowl.
- Heat oil to 375°F for deep frying.
- Coat shrimp first in cornstarch, then in the Pina Colada mixture, then dust shrimp in bread crumbs/coconut mixture.
- Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
- Place prepared shrimp carefully into hot oil.
- Fry until golden brown.
- Remove from fryer and drain.
- Serve with Red Lobster Pina Colada Dipping Sauce (Recipe Below).
Red Lobster Pina Colada Dipping Sauce
Ingredients
- 1 cup Pina Colada mix
- 1/4 cup Water
- 2 tablespoons crushed Pineapple drained
- 1 tablespoon + 1 teaspoon sweetened Coconut Flakes
- 3 tablespoons + 1 teaspoon Powdered Sugar
- 1 and 1/2 teaspoon Cornstarch
- 3 teaspoons cold Water
Instructions
- Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
- Heat over medium-low heat until sauce begins to simmer, stirring frequently.
- Let mixture simmer for 10 - 12 minutes.
- Mix cornstarch and cold water together and add to sauce. Blend well.
- Let mixture simmer for and additional 3 - 5 minutes, stirring frequently.
- Remove from heat and bring to room temperature.
- Sauce is served at room temperature.
Related Copycat Recipes
- Bonefish Grill Bang Bang Shrimp – Crunchy shrimp coated in that famous bang bang sauce everyone chases
- Gulf Coast Restaurant-Style Shrimp and Grits – Coastal comfort dish blending savory shrimp with smooth, buttery grits
- Red Lobster Crab Stuffed Mushrooms – Rich seafood stuffing in tender mushroom caps, baked golden
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Questions People Ask
What type of rum is best for the batter Use a light spiced or coconut rum to add subtle flavor without overpowering the shrimp.
Can I bake instead of fry the shrimp Yes. Bake at high heat with a drizzle of oil to get crunch without deep frying.
How do I make the piña colada dipping sauce Mix creamy coconut or piña colada mix with sour cream, pineapple and lime juice for a sweet tangy dip.
What shrimp size should I use Choose large to jumbo shrimp with tails on for best texture and easy handling.
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Photo of Parrot Bay Coconut Shrimp is by cobalt123 and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Photo of “Red Lobster Sign” is by Mike Mozart and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – http://creativecommons.org/licenses/by/2.0/deed.en. Thank you, Colbalt & Mike. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
July 1, 2017 @ 9:09 pm
It would be nice to ‘print’ the recipe rather than control/p
January 2, 2018 @ 10:16 pm
I would imagine the brand of Pina Colada mix would have a major impact on the flavor of the finished food. What brand of Pina Colada mix do you recommend? Thanks for your help.