Top Secret Recipes | Red Lobster Parrot Bay Coconut Shrimp Recipe



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Red Lobster Parrot Bay Coconut Shrimp Recipe
Red Lobster Parrot Bay Coconut Shrimp Recipe
By Todd Wilbur

Recipe Type: Appetizer
Calories: 355
Cook Time: 15 minutes
Recipe Rating: 4.8 (9 reviews)
 
Menu Description: " Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

Fans of this dish say 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, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking, if that's your thing). Panko breadcrumbs -- which give a nice crunch to the batter -- can be found in the aisle of your market where all the Asian foods are parked.  This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

Pina Colada Dipping Sauce
1/2 cup sour cream
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george spadaro  
Submitted on: 06/05/11
Great recipe. I used a different dark rum and fresh coconut. I tried with small shrimp, a disaster..larger shrimp works well, just a lot of prep time to butterfly.
Jenny  
Submitted on: 08/01/08
I LOVE to make this recipe!! It's great. I even batter them all up and make extra to freeze. I use the smaller shrimp and they don't require thawing before frying.
Lyndsay  
Submitted on: 04/04/07
I was disappointed in this. I like the Red Lobster version much better, as far as the sauce is concerned.
Jen  
Submitted on: 02/25/06
UNBELIEVABLE!!! I thought it was even better than the original. Awesome!
teresa  
Submitted on: 02/04/06
I have made this recipe several times and it is great.. I use the whole shrimps without tails and it is great.. My family loves it and it is fun to make also.. We eat this a few times a month.. Taste just like I am at Red Lobster. I always make extra sause cause it is wonderful..
ROCHELLE  
Submitted on: 01/03/06
This was incredible!! We could not stop eating the shrimp. I used size 31/40 shrimp. The flour, batter and breading was just enough for an entire pound of shrimp.
Patty  
Submitted on: 10/03/05
I also tried this recipe. Now I have to make it twice a week cause its so darn good. My family cant stop talking about how good it tasted, even better than at Red Lobster.
Wendy  
Submitted on: 07/20/05
This recipe is AMAZING! I have made it several times and my family goes ga ga over it! Also, you can make large quantities of the shrimp itself and freeze it in Plastic freezer bags, pull them out as you need them, and make the dipping sauce when you want it! I've saved so much money not having to go to Red Lobster to get my favorite treat!
hardydga@aol.com  
Submitted on: 07/18/05
This is 1 of the best recipes here on this site...I've made this twice with shrimp and once with lobster..awesome!! The dipping sauce is divine...This dish just couldnt be any better at the restaurant...You'll love this!!