Parrot Bay Coconut Shirmp

Seafood is one of my all time favorite meals and Red Lobster is one of my favorite restaurants. I’ve been going to Red Lobster since I was probably 5 or 6 years old. It was one of my grandparents favorite placed to take me and I couldn’t get enough of it. Well I’ve grown up and still love Red Lobster but all of my favorite meals are breaded and thus off limits to me now. BUT you can make some of your favorite Red Lobster dishes at home which is less expensive and with gluten-free ingredients better for you! 🙂

One of my favorite appetizers (besides the free biscuits) is the parrot bay coconut shrimp. Delicious crispy shrimp paired with the sweet dipping sauce, just perfect. This recipe will transport you to a seaside paradise any time you make it.

Parrot Bay Coconut Shrimp


  • 6-8 cup canola oil
  • 12 large shrimp, about ½ pound, peeled and deveined
  • 1 cup gluten free panko Japanese-style bread crumbs
  • ½ cup flaked coconut
  • 1½ cups all-purpose gluten free flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup coconut milk
  • 2 tablespoons Captain Morgan Parrot Bay Rum
  1. Heat your oil to 350 degree in deep fryer or a heavy skillet.
    You will need 3 medium bowls for battering your shrimp.
  2. In the first bowl add ¾ cup of gluten free flour.
  3. In the second bowl combine ¾ cup gluten free flour, salt and sugar, rum and coconut milk. Let this stand 5 minutes.
  4. In the third bowl combine the gluten free bread crumbs and coconut.
  5. Butterfly cut each peeled shrimp before you start the battering and leave the tail intact.
  6. Batter the shrimp, dipping each one in flour, wet batter and then coat with panko coconut mixture.
  7. Place the shrimp on a plate until all of them are battered.
  8. Deep-Fry the shrimp in the hot oil for 2-3 minutes or until golden Drain on rack or paper towel.
  9. Serve shrimp with piña colada dipping sauce or your favorite shrimp cocktail sauce (or both!)

Piña Colada Dipping Sauce


  • ½ cup sour cream
  • ¼ cup creme of coconut or Piña Colada non-alcoholic drink mix
  • ¼ cup crushed pineapple, drained
  • 2 tablespoons granulated sugar
  1. Combine sour cream, creme of coconut or Pina Colada nonalcoholic drink mix, sugar and pineapple together.
  2. Cover and let chill.
  3. You can make this dip first so it will have time to chill. Or choose to serve it a room temperature.

All you need now is a Malibu Bay Breeze and you’re all set to be transported to paradise. Well here you go!

Malibu Bay Breeze


  • 1 1/2 oz Malibu coconut rum (You can also use Captain Morgan Parrot Bay coconut rum)
  • 2 oz cranberry juice
  • 2 oz pineapple juice
  1. Blend ingredients and serve over ice

You’re all set to sail away!



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