Copycat Parrot Bay Coconut Shrimp with Pina Colada Sauce

Pin It I love Red Lobster.  I always get the coconut shrimp.  When someone says Red Lobster I automatically think of their coconut shrimp.  I never branch out and try something new because I love their shrimp so much.  Well it gets expensive to eat out all the time, not to mention that it's not completely healthy for you either so I decided to make a copycat version.  It is pretty darn close and a lot healthier too because it isn't fried.  Try it with Toasted Coconut Lime Rice and Cheddar Bay Biscuits and it will be almost as good as going out to eat :)

Copycat Parrot Bay Coconut Shrimp with Pina Colada Sauce

Shrimp
1 lb cooked, peeled shrimp, with tails on (I used medium, but large would be better)
3 Tbsp corn starch
1/2 cup pina colada mix (non-alcoholic, from bottle)
3 tbsp powdered sugar
1/2 cup panko breadcrumbs
1/2 cup sweetened, shredded coconut
cooking spray

1. Preheat oven to 375 degrees
2. Place cornstarch in a shallow dish or plate.  Mix pina colada mix and powdered sugar in a small bowl and place next to cornstarch.
3. Mix coconut and breadcrumbs in a small bowl and place next to pina colada mixture.
4. Dredge shrimp in cornstarch, dip in pina colada mixture, then dip in coconut mixture, pressing coconut onto shrimp. 
5. Place shrimp on a foil lined, cooking spray coated baking sheet.
6. Spray tops of shrimp with cooking spray to aid in browning.
7. Bake 10-15 minutes or until golden brown.  Depending on your oven ou might have to rotate the shrimp if some seem to be browning much quicker than others. 
8. Serve with pina colada sauce.



Pina Colada Sauce
1 cup pina colada mix
1/4 cup pineapple tidbits, chopped into very small pieces, or crushed pineapple
3 Tbsp powdered sugar
2 Tbsp cornstarch
3 Tbsp water

1. In a small saucepan add pina colada mix, powdered sugar and pineapple.  Stir until there are no more lumps of powdered sugar.  Bring to a boil.
2. Mix cornstarch and water, slowly pour into sauce, stirring quickly.  Allow to boil for about 1 minute then remove from heat.
3. Allow to cool to room temperature before serving. 

**Note this sauce is best at room temp.  If it is too cold it is too thick to dip with.

Copycat Red Lobster Cheddar Bay Biscuits

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Our first official date was to Red Lobster.  Ever since then we have had an obsession with their rolls, however our checkbooks and waistlines don't allow us to eat there as frequently as we would like.  I stumbled across this recipe in the St. Louis Post Dispatch and it is pretty darn close to the real deal.  These are now a staple at our dinner table because they are so quick to prepare and I usually have the ingredients on hand.

Copycap Cheddar Bay Biscuits
2 cups Bisquick mix
2/3 c milk
1 cup shredded cheddar cheese
3 T butter
1 tsp garlic salt
1 T parsley flakes

1. Preheat oven to 350.
2. Combine Bisquick , milk and cheese until it forms a ball of dough.
3. Drop spoonfuls of dough on a parchment paper lined baking sheet.  Hint: they turn out best when you don't roll them into perfect balls.
4. Bake for 10-12 minutes or until slighly golden brown.
5. Meanwhile, melt butter and garlic salt together. 
6. Remove rolls from oven and brush butter mixture over warm rolls.  Sprinkle with parsley flakes.