Red Lobster Parrot Bay Coconut Shrimp Copycat Recipe
This Red Lobster Parrot Bay coconut shrimp recipe brings the restaurant’s crispy, coconut-crusted shrimp home in under 40 minutes.
It’s the kind of appetizer that disappears before you’ve even sat down, and once you see how straightforward the fry is, you’ll stop waiting for a special occasion to have it.
Why I Love This Recipe
The coconut crust stays crunchy even after a few minutes on the plate, because the panko underneath the shredded coconut creates an actual barrier instead of going soggy.
The pina colada dipping sauce is bright and a little tart from the lime juice, which cuts through the richness of the fried shrimp in a way that makes you reach for another one.
This is the version I keep coming back to on a Friday night when I want something that feels a bit indulgent without a lot of fuss.
Recipe Ingredients
- 1 lb large shrimp (26/30 count) – Peeled and deveined, tails on for easy dipping; fresh or thawed frozen both work
- 1 cup sweetened shredded coconut – Gives the classic sweet, toasty crust; unsweetened works too but the flavor is milder
- 1 cup panko breadcrumbs – The base of the coating that keeps the crust crispy
- 1/2 cup all-purpose flour – The first dredge layer that helps everything stick
- 2 large eggs – Beaten, acts as the binder between the flour and the coconut coating
- 1/4 tsp salt – For the flour dredge
- 1/4 tsp black pepper – For the flour dredge
- Vegetable oil – For frying; enough to reach about 2 inches in your pot
- 1/2 cup cream of coconut – Not coconut milk; Coco López is the standard brand for the dipping sauce
- 1/4 cup pineapple juice – Adds the tropical brightness to the sauce
- 2 tbsp fresh lime juice – Balances the sweetness in the dipping sauce
- 1/4 cup sour cream – Gives the dipping sauce body and a slight tang
Variations / Substitutions
- Coconut oil instead of vegetable oil – The shrimp pick up a slightly more pronounced coconut flavor, though the smoke point is lower so watch your heat.
- Gluten-free flour and GF panko – A straightforward swap that changes nothing about the fry process or the final crunch.
- Unsweetened shredded coconut – The crust is less sweet and toasts a little faster, so check the color at the 2-minute mark.
- Greek yogurt instead of sour cream in the sauce – Works fine and tastes nearly identical; the sauce comes out slightly thinner.
- Crushed pineapple instead of pineapple juice in the sauce – Stir in 3 tbsp and the sauce gets a chunkier texture, which some people actually prefer.
- Baking instead of frying – Arrange coated shrimp on a rack over a sheet pan and bake at 400°F (200°C) for 12 to 14 minutes, flipping once; the crust will be slightly less golden but still has good snap.
If you enjoy tropical-style appetizers, you might also like a Cheesecake Factory Bang Bang Chicken and Shrimp copycat recipe.
How To Make Coconut Shrimp
Step 1: Set Up the Breading Station
Pour vegetable oil into a heavy-bottomed pot or Dutch oven until it reaches about 2 inches deep, then set it over medium-high heat to bring it to 350°F (175°C) while you set up your dredge. On your counter, line up 3 shallow bowls: the first with the 1/2 cup flour, 1/4 tsp salt, and 1/4 tsp black pepper whisked together; the second with 2 beaten eggs; the third with the 1 cup panko and 1 cup sweetened shredded coconut tossed together.
Pat the 1 lb shrimp dry with paper towels before you start. Dry shrimp hold the flour layer better, which means the whole coating is less likely to slide off in the oil.
Step 2: Coat the Shrimp
Working with one shrimp at a time, hold it by the tail and drag it through the seasoned flour, shaking off any excess. Then dip it in the beaten egg, letting the drip stop for a second, and press it firmly into the coconut-panko mix so the crust sticks on all sides. Set it on a clean plate and repeat with the remaining shrimp.
Press the coating on with your fingers rather than just rolling the shrimp through the bowl. A firmer press means the crust stays put when it hits the oil and does not unravel in the fryer.
Step 3: Fry the Shrimp
Check that your oil is at 350°F (175°C) using a thermometer, then lower 6 to 8 shrimp into the oil at a time. Fry for 2 to 3 minutes, turning once at the halfway point, until the coconut crust is deep golden brown and the shrimp is opaque and curled.
Do not crowd the pot. Adding too many shrimp at once drops the oil temperature, and you end up with a soggy crust instead of a crispy one. Lift finished shrimp out with a spider or slotted spoon and rest them on a wire rack or paper towel while you fry the next batch.
Step 4: Whisk the Dipping Sauce
While the last batch of shrimp fries, combine the 1/2 cup cream of coconut, 1/4 cup pineapple juice, 2 tbsp fresh lime juice, and 1/4 cup sour cream in a small bowl. Whisk until smooth, about 30 seconds.
Taste it before you serve. If it reads too sweet, a few extra drops of lime juice will sharpen it right up.
Step 5: Plate and Garnish
Arrange the shrimp on a serving platter with the tails pointing outward, pour the dipping sauce into a small bowl and set it in the center, then finish with a wedge of fresh lime and a pinch of toasted coconut scattered over the shrimp.
Recipe Tips
- Buy shrimp already peeled and deveined – It cuts your prep time in half, and the tail-on variety is much easier to find in the 26/30 count range.
- Use a thermometer, not guesswork, on the oil – Oil that is too cool makes a greasy crust; oil that is too hot burns the coconut before the shrimp is cooked through.
- Make the dipping sauce first if you have time – Letting it sit in the fridge for 20 minutes while you prep the shrimp lets the flavors come together a little more.
- Cool finished shrimp on a wire rack, not a plate – A plate traps steam underneath and softens the bottom of the crust within a couple of minutes.
Fry times by batch size:
| Batch Size | Oil Temp | Fry Time |
|---|---|---|
| 4 to 5 shrimp | 350°F (175°C) | 2 to 2.5 mins |
| 6 to 8 shrimp | 350°F (175°C) | 2.5 to 3 mins |
| 9+ shrimp | Not recommended | Oil temp drops too far |
How To Store
- Refrigerate – Store leftover shrimp in an airtight container for up to 2 days. Keep the dipping sauce in a separate sealed container for up to 4 days.
- Reheating – Reheat shrimp on a wire rack set over a baking sheet at 375°F (190°C) for 8 to 10 minutes. The oven brings the crust back to life in a way a microwave never will.
What To Serve With Coconut Shrimp
A simple mango slaw works well alongside because the acidity and crunch contrast the richness of the fried coating. Steamed jasmine rice with a little lime zest stirred in is a good neutral base if you want to turn this into a light dinner rather than an appetizer. A cold lager or a classic rum punch echoes the tropical flavors without competing with the coconut crust.
Frequently Asked Questions
Can I air fry these instead of deep frying?
Yes. Spray the coated shrimp with oil and air fry at 400°F (200°C) for 8 to 10 minutes, flipping once at the 5-minute mark, until the crust is golden.
Can I bread the shrimp ahead of time?
Yes, up to a few hours ahead. Arrange the coated shrimp in a single layer on a sheet pan, cover loosely, and refrigerate until you’re ready to fry. Do not stack them or the coating gets patchy.
What is cream of coconut and where do I find it?
Cream of coconut is a thick, sweetened coconut product, different from coconut cream or coconut milk. Look for Coco López in the cocktail mixer aisle, not the baking or canned goods section.
Will the sauce keep if I double the batch?
Yes. It keeps refrigerated for up to 4 days in a sealed jar. Give it a quick whisk before serving because the lime juice can settle slightly.
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Ingredients
Method
- Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Whisk the 1/2 cup flour, 1/4 tsp salt, and 1/4 tsp black pepper in one shallow bowl. Beat the 2 eggs in a second bowl. Toss the 1 cup panko and 1 cup sweetened shredded coconut together in a third bowl.
- Pat the shrimp dry, then dredge each one in the seasoned flour, dip in the beaten egg, and press firmly into the coconut-panko mixture. Set on a clean plate.
- Fry 6 to 8 shrimp at a time at 350°F (175°C) for 2 to 3 minutes, turning once, until deep golden brown. Transfer to a wire rack. Repeat with remaining shrimp.
- Whisk together the 1/2 cup cream of coconut, 1/4 cup pineapple juice, 2 tbsp lime juice, and 1/4 cup sour cream in a small bowl until smooth.
- Arrange shrimp on a platter with the dipping sauce in the center, a wedge of lime, and a pinch of toasted coconut scattered over the top.
