Red Lobster Parrot Bay Coconut Shrimp & Sauce
Recipe: #5858
July 02, 2012
Categories: Shrimp, Appetizers, Copycat or Clone Recipes, Game/Sports Day, Deep Fry, No Eggs, more
"Found this on cdkitchen after trying to replicate Red Lobster's coconut shrimp and this is darn close to the the real thing, I didn't make the sauce though but I'm sure it's just as good, Servings are for two using 1/2 pound shrimp, I doubled the recipe"
Original is 2 servings
Ingredients
- PINA COLADA DIPPING SAUCE
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Nutritional
- Serving Size: 1 (496.3 g)
- Calories 1046.5
- Total Fat - 31 g
- Saturated Fat - 25.8 g
- Cholesterol - 142.8 mg
- Sodium - 905.7 mg
- Total Carbohydrate - 144.5 g
- Dietary Fiber - 5.2 g
- Sugars - 29.8 g
- Protein - 20.3 g
- Calcium - 131.3 mg
- Iron - 2.4 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Step 2
Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl.
Step 3
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees F. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture.
Step 4
Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.
Step 5
For the Pina Colada Dipping Sauce: Mix Pina Colada Mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes.
Step 6
Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use sweetened coconut flakes - unsweetened coconut flakes will not give the same flavor and texture to the dish.
- If you don't have spiced rum, you can use regular rum and add a pinch of ground cinnamon to the Pina Colada mix.
- Instead of bread crumbs, use crushed corn flakes for a crunchier texture. This will add a bit of sweetness to the shrimp, as well as a unique texture.
- Instead of rum, use whiskey for a more robust flavor. The whiskey will add a deeper, smokier flavor to the shrimp, making it a more complex dish.
Tropical Fruit Coconut Shrimp Substitute the pina colada mix with equal parts mango juice and pineapple juice. Increase the amount of coconut flakes to 1 1/2 cups. Add 1/2 cup of diced fresh mango, 1/4 cup diced fresh pineapple, and 1/4 cup diced fresh papaya to the breadcrumb mixture. Omit the rum and use 1/4 cup of freshly squeezed orange juice instead. For the sauce, substitute the pineapple juice with equal parts mango juice and pineapple juice. Increase the amount of coconut flakes to 1 tablespoon.
Tropical Fruit Salad with Coconut Lime Dressing
RECOMMENDED DISH DESCRIPTION: This tropical fruit salad is the perfect accompaniment to the Red Lobster Parrot Bay Coconut Shrimp & Sauce. The combination of fresh pineapple, mango, and papaya is sweet and juicy, while the coconut lime dressing adds a zesty, creamy flavor. Plus, it's a great way to get some extra fruit into your diet!
Grilled Shrimp Skewers with Mango Salsa: These flavorful grilled shrimp skewers are the perfect compliment to the tropical fruit salad. The sweet and spicy mango salsa adds a burst of flavor to the shrimp, and the skewers are easy to prepare and cook in minutes. Plus, the combination of the two dishes makes for a delicious, healthy meal.
FAQ
Q: What kind of rum should I use?
A: For this recipe, it is recommended to use spiced rum, such as Captain Morgan's Spiced Rum.
Q: How much rum should I use?
A: The amount of rum you use is up to you, but for a standard drink, it is recommended to use 1.5 ounces of rum.
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Fun facts:
The Pina Colada is the national drink of Puerto Rico, and it was created in 1952 by Ramon "Monchito" Marrero at the Caribe Hilton in San Juan.
This recipe is inspired by Red Lobster's Parrot Bay Coconut Shrimp dish, which was created by the restaurant chain's Executive Chef, Mike LaSage, in 1995.