Red Lobster Copycat "Parrot Isle" Air-Fried Jumbo Coconut Shrimp with Pina Colada Dipping Sauce

It has been years since I've visited a Red Lobster, but their coconut shrimp was always an all-time favorite. This recipe version is air-fried, minus all the grease and fat. For the dipping sauce, I made a few food swaps to fit my macro. I'm super proud of this recipe, and I cannot wait for you to try it. You can find this post on my Instagram, and many other delicious recipes.

There are five essential things I wanted to talk about before air-frying the shrimp.

  1. Thaw frozen shrimp thoroughly inside the fridge—Pat excess water.

  2. Prep the batter station, pre-heat the air-fryer.

  3. Before air-frying the shrimp, lightly spray the shrimp with cooking spray (this will help give that brown look in the air-fryer).

  4. Overcrowding is a big no-no. You need space between the shrimp for air to circulate. This way, you can get that crispy outcome.

  5. All air-fryer are not equal. I use an instant pot vortex oven. Mine cooked at 400F for 10 minutes (just make sure you do not burn the shrimp).

Food swap

  • I swapped a few ingredients for the pina colada sauce, shrimp batter, and biscuits, and let me tell you!!! I'm proud of it.

  • Greek yogurt sub for sour cream, such an excellent source of calcium, and it has double the amount of protein and 0g of fat.

  • Maple syrup sub for sugar; I prefer this more than sugar because it has more minerals that are essentially good for our body.

  • Eggbeaters sub for regular eggs, 25 calories per every 3 tbsp, 0 fat, 0 carbs, and 5g of protein. A regular whole egg has more calories, 70-90 calories, 5g fat, 0 carbs, 5g protein.

  • Fat-free cheddar cheese, when it's all cooked, you cannot tell I've used fat-free. This is because the cheese has much higher protein than regular cheddar cheese, plus 0g of fat.


  • 14 jumbo shrimp

  • Corn starch

  • 6 Tbsp Eggbeater (or 2 eggs)

  • Coconut shreds (unsweetened)

  • Panko bread crumbs

  • cooking spray

Biscuits (side)

  • 1 Box Red Lobster Cheddar Bay Biscuit

  • 3/4 cup water

  • 1/2 cup shredded cheddar cheese

  • 1/4 Butter

Pina Colada sauce

  • 3 Tbsp unsweetened coconut cream

  • 1 Tbsp maple syrup (or sugar)

  • 1/2 cup greek yogurt (or sour cream)

  • 1/2 cup pineapple chunks

  • 1 Tbsp pineapple juice

  • Lime zest (optional)

  • 1 Tsp malibu rum (optional)


Dipping sauce:

  • combine all ingredients and place them in the fridge.

Air-fried Coconut Shrimp:

  • Pre-heat air fryer (400F)

  • Get the batter station ready and create an assembly line

  • Corn starch, eggbeater, and coconut/panko mixture

  1. FIRST- I like to add all shrimp into the corn starch and shake it all up to get it evenly coated.

  2. SECOND- Dip each shrimp into the eggbeater

  3. THIRD- Toss shrimp in the coconut/panko mixture, evenly coat each side of the shrimp.

  • And repeat these steps until all shrimp are prep and ready for air-frying.

  • I was able to fit 8 jumbo shrimp into my air fryer tray

  • Spray shrimp with cooking spray, air-fry for 10 minutes at 400F

  • I turned the shrimp halfway through (spray with cooking oil)

  • Serve immediately with biscuit, and pina colada sauce


  • Preheat Oven for the Biscuit

  • Mix all the biscuit ingredients in a bowl

  • Line baking tray with parchment paper

  • Scoop out dough into 8-10 biscuit portions (1/4 cup each)

  • Place 2 in apart to avoid sticking to each other

  • Bake at 425F for 14-16 minutes.

  • Melt butter (microwave for about 30-45 sec) and herb packet.

  • Brush the butter mixture on top of each hot biscuit, serve immediately.

If you enjoyed this recipe, simply tag me on Instagram ( I would love to see your creation. If you are new to this blog, welcome and hit the, subscribe button and don't forget to follow me on Instagram This is where I share fun and easy delicious recipes for the whole family, 2-3 times a week.

Just remember, think healthy, not thin.



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