Best Parrot Bay Coconut Shrimp Recipes

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RED LOBSTER PARROT BAY COCONUT SHRIMP



Red Lobster Parrot Bay Coconut Shrimp image

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

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

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

PARROT BAY COCONUT SHRIMP



PARROT BAY COCONUT SHRIMP image

Categories     Shellfish

Yield 3-4 servings

Number Of Ingredients 15

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
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
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

Steps:

  • 1 Prepare pina colada dipping sauce first by combining all the ingredients. 2 Cover and let it chill 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 a second 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.

PARROT BAY COCONUT SHRIMP - RED LOBSTER COPYCAT



Parrot Bay Coconut Shrimp - Red Lobster Copycat image

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 @MakeItYours

Number Of Ingredients 14

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

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.

RED LOBSTER PARROT BAY COCONUT SHRIMP



Red Lobster Parrot Bay Coconut Shrimp image

Red Lobster Parrot Bay Coconut Shrimp is just as delicious when you make famous shrimp at home, or in the restaurant.

Provided by @MakeItYours

Number Of Ingredients 8

1/2 pound large shrimp (butterfly the shrimp)
1 cup sweetened coconut flakes
1 cup plain bread crumbs
1/4 cup cornstarch (for mixing with coconut and bread crumbs)
1/2 cup pina colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon powdered sugar
1/2 cup cornstarch

Steps:

  • Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine 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 for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in cornstarch, then in the piÒa colada mix, then dust shrimp in bread crumbs/coconut mixture. For the second coating, place back into pina colada mix, 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.

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