RED LOBSTER’S | Parrot Isle Coconut Shrimp

With Pina Colada Dip

by RRR

I polled my YouTube viewers recently and asked which restaurant they would like me to feature in the next upcoming video.  By a substantially large margin, Red Lobster won the poll.  The popularity of the restaurant chain is immense.  Even Beyoncé references the restaurant chain with some randy lyrics in her song “Formation”.

The restaurant chain has not only endured the test of time, it has gained popularity.  A near impossible feat in this industry. One reason, is that Red Lobster brought fresh seafood to land-locked states and made shrimp a snack-worthy dish.  Until then, the small crustacean was otherwise considered fancy.  And those biscuits!  The cheesy, garlicky goodness known as the Cheddar Bay biscuit.  Personally, I have never been to Cheddar Bay, but I’ve heard it’s lovely in the Spring.

The first location opened right up the street from me in Lakeland, Florida by Bill Darden in 1968.  And business boomed in the 1970’s & 80’s.   For over 50 years, Red Lobster has continued to deliver consistently delicious food and has managed to remain current with a new generation of super-fan diners.

Let’s go back and talk about the shrimp.  The Parrot Isle Coconut Shrimp is an absolute fan favorite on their appetizer menu.  The shrimp are dredged in a rum-spiked tempura batter, rolled in a coconut crust, fried and served with a Pina Colada dipping sauce.  It’s that dipping sauce that makes all the difference!  A blend of Pina Colada mix, sour cream and pineapple tidbits.  Damn, this appetizer kills.

Red Lobster's Parrot Isle Coconut Shrimp with Pina Colada Dip

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12 Jumbo wild caught shrimp
  • 2 ¼ cups flour, divided
  • 1 cup unsweetened coconut flakes
  • 1 ½ cups unseasoned Panko breadcrumbs
  • 3 TBL sugar
  • 1 ½ cups whole milk
  • 3 TBL Parrot Bay Coconut Rum
  • ½ tsp. salt
  • Canola oil for frying
  • Pina Colada Dip:
  • 1 cup sour cream
  • 1/3 cup liquid Pina Colada mix
  • 1/3 cup canned pineapple tidbits, drained
  • 1 ½ TBL sugar


Mix Dip ingredients and refrigerate until use.

Peel and devein the shrimp, leaving the tail on.  Butterfly the shrimp, making sure not to cut through to the other side of the shrimp.

Using a “dry, wet, dry” method for dredging and coating the shrimp, start with 3 bowls.  In the first bowl, place 1 cup of flour.  In the second bowl, make the batter by whisking 1 ¼ cups of the flour, sugar, salt, milk, and rum until creamy. In the third bowl, place the Panko breadcrumbs and shredded coconut.  Roll one shrimp in the first bowl, coating with flour thoroughly.  Dip the shrimp in the second bowl and submerge in the batter.  Roll the shrimp in the third bowl, coating completely with the Panko and coconut.  Set aside and repeat the process with all the shrimp.

Fry Instructions:

In a very hot wok or sauté pan (extra-large), add 2” of canola oil.  Once the oil reaches 350-375degrees, add the shrimp, a few at a time.  Do not overcrowd the oil and do not over-fuss with the shrimp.  You don’t want the crispy coating to get knocked off. Fry for 2 minutes, per batch, until the crispy coating is a deep golden-brown color.  Set aside on a paper plate to drain.  Serve with the dip.

Serve with Houlihan’s Famous ‘Shrooms and Chili’s Southwestern Eggrolls for a great appetizer party and Enjoy!


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