Best 2 Red Lobster Parrot Bay Coconut Shrimp Recipes
Get ready to tantalize your taste buds with Red Lobster's Parrot Bay Coconut Shrimp, a delectable dish that combines the flavors of the tropics with the freshness of succulent shrimp. This popular appetizer features lightly battered shrimp coated in a sweet and savory coconut breading, then fried to golden perfection. Served with a zesty mango dipping sauce, the Parrot Bay Coconut Shrimp offers a delightful balance of flavors that will transport you to a Caribbean paradise.
In this article, you'll find two variations of this classic dish: the traditional Red Lobster Parrot Bay Coconut Shrimp recipe and a healthier baked version. Both recipes provide step-by-step instructions, ingredient lists, and helpful tips to ensure you achieve the perfect coconut shrimp at home. Additionally, we'll introduce you to other delicious seafood recipes inspired by the flavors of the tropics, including coconut shrimp tacos, coconut shrimp curry, and a refreshing coconut shrimp salad.
COPYCAT RED LOBSTER PARROT BAY SHRIMP
Steps:
- Please note - pour out the coconut cream into a bowl and mix together. It separates and there's a solid portion and a liquid portion. You can microwave it for 30 seconds so they mix together more easily.
- In a small bowl whisk 2 tablespoons cream of coconut, sugar and sour cream until well combined.
- Stir in the crushed pineapple. Whisk in the lime juice, Malibu Rum and pineapple juice to thin it out a little.
- Refrigerate until ready to serve. You can make this in advance as well.
- Cover a large baking sheet with parchment paper.
- Season the shrimp with salt and pepper.
- Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
- In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
- Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut cream, let the excess drip off then coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
- Place them on the baking sheet. Continue until they're all coated.
- Repeat with the remaining cornstarch and shrimp until they're all coated.
- Cover them with plastic wrap and refrigerate until ready to cook.
- Set each of the shrimp in the air fryer so they're not touching
- Spritz with olive oil spray
- Air Fry at 400 for 7 minutes - flip
- Spray and air fry 7 min more
- In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
- Fry the shrimp in batches of 6 - 8 shrimp about 3 minutes or until golden.
- Drain on paper towels or a wire rack.
- Serve warm with pina colada dipping sauce.
Nutrition Facts : ServingSize 0.3 lb shrimp, Calories 492 kcal, Carbohydrate 39.6 g, Protein 39 g, Fat 18.8 g, SaturatedFat 14.1 g, Cholesterol 344 mg, Sodium 475 mg, Fiber 2.2 g, Sugar 26.6 g
RED LOBSTER PARROT BAY COCONUT SHRIMP
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
Provided by Dropbear
Categories Lunch/Snacks
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pina colada dipping sauce first by combining all the ingredients.
- Cover this and let it chill out in the fridge while you make the shrimp.
- Heat oil to 350 degrees.
- Measure 3/4 cup of flour into a medium bowl.
- In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
- Stir milk and rum into flour mixture.
- Let this batter stand for five minutes.
- While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
- 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.
- Leave the tail intact.
- To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
- Arrange the shrimp on a plate until all of them are battered.
- 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.
- Remove shrimp to a rack or paper towels to drain.
- Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
Nutrition Facts : Calories 537.8, Fat 15.7, SaturatedFat 10.2, Cholesterol 61.6, Sodium 490.5, Carbohydrate 85, Fiber 3.5, Sugar 26.9, Protein 14.4
Tips:
- For the best flavor, use fresh, unsweetened coconut milk. You can also use canned coconut milk, but be sure to look for one that is unsweetened and full-fat.
- If you don't have a blender, you can finely chop the coconut meat by hand. Just be sure to chop it very finely, so that it will blend well with the other ingredients.
- If you don't have a double boiler, you can simply place the bowl of coconut mixture over a saucepan of simmering water. Be sure to stir the mixture constantly so that it doesn't burn.
- To make sure the shrimp are cooked through, cook them until they are opaque and firm. Do not overcook them, or they will become tough and rubbery.
- Serve the shrimp immediately with your favorite dipping sauce. Enjoy!
Conclusion:
Red Lobster Parrot Bay Coconut Shrimp is a delicious and easy-to-make appetizer or main course. The shrimp are coated in a creamy coconut sauce and then fried until golden brown. The result is a dish that is both flavorful and satisfying. Serve the shrimp with your favorite dipping sauce and enjoy!
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