Parrot Isle Jumbo Coconut Shrimp from Red Lobster features succulent, large shrimp coated in a crispy, toasted coconut batter, served golden brown with a tangy dipping sauce, delivering a delightful blend of sweet, crunchy, and savory flavors.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking sheet (for draining)
- Paper towels
- Slotted spoon
- Plate (for serving)
- Small bowl (for dipping sauce)
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb (450g) large raw shrimp, peeled and deveined, tails on
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil (for frying)
- 1/2 cup orange marmalade
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
When selecting shrimp for this recipe, choose large, raw shrimp that are peeled and deveined with tails on to ensure the best texture and flavor. Use sweetened shredded coconut combined with panko breadcrumbs for a perfect balance of sweetness and crunch in the batter. Pay close attention to the consistency of the batter by whisking eggs and milk together before dredging the shrimp in flour, egg mixture, and coconut coating. Vegetable oil should be heated to the right temperature for deep frying to achieve a golden brown, crispy coating without absorption of excess oil. Your Parrot Isle Jumbo Coconut Shrimp from Red Lobster copycat menu will capture the authentic sweet, crunchy, and savory experience when these ingredient tips are followed closely.
Instructions
- Preheat deep fryer to 350°F (175°C).
- In a mixing bowl, combine shredded coconut and panko breadcrumbs.
- In another bowl, whisk together flour, salt, and black pepper.
- In a separate bowl, whisk eggs and milk until well blended.
- Dredge each shrimp in the flour mixture, coating evenly.
- Dip floured shrimp into the egg mixture.
- Coat shrimp with coconut-panko mixture, pressing lightly to adhere.
- Prepare baking sheet lined with paper towels for draining fried shrimp.
- Fry coated shrimp in batches in hot oil until golden brown and crispy (about 2–3 minutes per batch).
- Remove shrimp with a slotted spoon and drain on prepared baking sheet.
- In a small bowl, mix orange marmalade, Dijon mustard, and horseradish to make the dipping sauce.
- Serve coconut shrimp hot on a plate with dipping sauce.
Substitution
This Parrot Isle Jumbo Coconut Shrimp copycat recipe replicates the signature dish from Red Lobster using large shrimp coated with toasted coconut and panko breadcrumbs for extra crunch. If you don't have sweetened shredded coconut, unsweetened coconut flakes can be used, but adding a teaspoon of sugar will help maintain the sweet flavor balance. When frying, make sure your vegetable oil is heated to 350degF (175degC) to achieve a crispy texture without absorbing excess oil. You can substitute orange marmalade with apricot preserves for a similar tangy sweetness in the dipping sauce. For best results, drain the cooked shrimp on paper towels to keep them crisp before serving your homemade version.
Tips
Make sure your oil temperature stays steady at 350degF (175degC) for perfect frying; too hot will burn the coating, too cool makes it greasy. You must press the coconut-panko mixture firmly onto shrimp to ensure it sticks well and creates that signature crunchy texture. Drain shrimp on paper towels immediately after frying to remove excess oil and keep them crispy. Your dipping sauce will balance the sweetness of the shrimp, so mix orange marmalade, Dijon mustard, and horseradish thoroughly for the best flavor combination.
Nutritions
Parrot Isle Jumbo Coconut Shrimp offers a rich source of protein from large, raw shrimp, essential for muscle repair and growth. The crispy coconut-panko batter adds flavor and texture while contributing calories mainly from carbohydrates and fats due to the sweetened shredded coconut, panko breadcrumbs, and deep frying in vegetable oil. The accompanying dipping sauce, made from orange marmalade, Dijon mustard, and horseradish, provides a tangy contrast with minimal calories but some natural sugars and antioxidants from the marmalade. You should enjoy this dish in moderation to balance the indulgence of fried components with your overall daily nutritional goals.
Storage
Store leftover Parrot Isle Jumbo Coconut Shrimp in an airtight container and refrigerate within two hours of cooking to maintain freshness. To preserve the crispy texture, place a paper towel at the bottom of the container to absorb moisture. Reheat shrimp in an oven or air fryer at 350degF (175degC) for 5-7 minutes to restore crispiness before serving.
Variation or Alternatives
Try substituting panko breadcrumbs with crushed cornflakes for an extra crispy texture that enhances the crunchiness of the coconut shrimp. You can replace the orange marmalade in the dipping sauce with pineapple jam or mango chutney to add a more tropical sweetness. For a healthier option, bake the shrimp at 400degF (200degC) on a lightly greased baking sheet for 12-15 minutes instead of frying. Your shrimp will still be golden and flavorful while reducing oil absorption.
Allergies
Parrot Isle Jumbo Coconut Shrimp contains shellfish, wheat, eggs, and dairy, which are common allergens that may trigger reactions in sensitive individuals. The shrimp itself is a shellfish allergen, while the breading includes wheat (panko breadcrumbs and all-purpose flour) and egg, with milk present in the batter mix. Your allergy concerns should be addressed by avoiding this dish or consulting with a healthcare professional before consumption.
Why this recipe?
Parrot Isle Jumbo Coconut Shrimp from Red Lobster is beloved for its crispy, golden coconut-coated shrimp paired with a tangy pineapple-chili sauce, delivering a perfect balance of sweet and savory flavors. The generous portion size and the freshness of the shrimp make it a standout appetizer that seafood fans crave. Making a copycat recipe allows you to enjoy this signature dish at home with control over ingredients and freshness while saving money. You'll appreciate recreating the authentic taste and impressing guests with a restaurant-quality appetizer.