Red Lobster’s Tropical Coconut Shrimp Recipe with Sweet Sauce

Crispy, golden coconut shrimp with pina colada sauce captures the essence of tropical paradise in every delectable bite.

These Red Lobster-inspired coconut shrimp sparkle with irresistible crunch and vibrant flavor.

The shrimp are coated in a delightful coconut breading that turns perfectly golden when fried.

Each morsel promises a delicious escape from ordinary dinner routines.

The creamy, sweet pina colada sauce adds a tangy complement that brings these shrimp to life.

You’ll love how these shrimp transport you to a beachside retreat with just one taste.

Let’s find out this restaurant-quality recipe that brings coastal cuisine right to your kitchen.

What Goes in Red Lobster’s Coconut Shrimp with Pina Colada Sauce

• Sweetened Cream of Coconut: Adds rich, tropical sweetness that balances the tangy elements of the sauce.
• Sour Cream: Provides creamy texture and subtle tang that complements the coconut flavor.
• Crushed Pineapple: Brings bright, fruity chunks and natural sweetness to the sauce.
• Pineapple Juice: Enhances the tropical profile with additional fruity brightness.

• Salt and Pepper: Balances and enhances the overall flavor profile.
• Fresh Lime Juice: Adds zesty brightness and cuts through the richness.

• Cornstarch: Creates a light, crispy exterior that helps the coating adhere perfectly.
• Sweetened Coconut Flakes, Japanese Panko Crumbs: Delivers incredible crunch and golden texture with sweet coconut notes.

• Sweetened Cream of Coconut: Helps bind the coating and adds subtle sweetness.
• Coconut Milk: Provides moisture and helps create a smooth coating base.

• Tail-on Shrimp: Ensures beautiful presentation and easy handling.

• Coconut or Vegetable Oil: Provides neutral, high-heat cooking medium for perfect golden frying.

Tools to Make Coconut Shrimp Like the Pros

• Large Baking Sheet: Lined with parchment paper for organizing coated shrimp.
• Ziploc Bag: Used for coating shrimp with cornstarch evenly.
• Shallow Bowls: For mixing coconut flakes, panko crumbs, and dipping shrimp.
• Small Bowls: Perfect for whisking sauces and combining ingredients.
• Whisk: Essential for smoothly blending sour cream, coconut milk, and sauces.
• Dutch Oven or Deep Skillet: Ideal for frying shrimp at the right temperature.
• Wire Rack or Paper Towels: For draining excess oil from fried shrimp.
• Kitchen Thermometer: Helps maintain precise oil temperature for perfect frying.
• Tongs: Great for safely handling and turning shrimp while frying.

Step-by-Step: Crispy Coconut Shrimp with Lush Sauce

• Flavor Foundation

Create a tangy pina colada sauce by blending cream of coconut, sour cream, crushed pineapple, and a hint of seasoning. Adjust sweetness to your taste, making the sauce smooth and creamy.

• Shrimp Preparation

Coat fresh shrimp with cornstarch, then dip in a coconut milk mixture. Roll each piece in a crunchy blend of coconut flakes and panko crumbs, ensuring a perfect golden exterior.

• Chilling Moment

Let the prepared shrimp rest in the refrigerator, allowing the coating to set and flavors to mingle. This step ensures a crispy, delightful texture when cooking.

• Sizzling Transformation

Heat oil to the perfect temperature and gently fry shrimp in small batches. Watch as they turn a beautiful golden brown, creating a crispy shell that locks in moisture.

• Tropical Serving

Plate the hot, crispy shrimp alongside the creamy pina colada sauce. Enjoy immediately for the ultimate taste experience, with each bite transporting you to a beachy paradise.

Tropical Tips for Better Shrimp & Saucy Success

• Elevate your coconut shrimp game with these pro tips and delicious twists.
• Kick up the heat by adding a pinch of cayenne or red pepper flakes to the coconut-panko breading for a zesty bite.
• Swap panko crumbs with gluten-free breadcrumbs or crushed rice cereals to make this recipe celiac-friendly without losing crunch.
• Experiment with different proteins like chicken tenders or cauliflower florets using the same crispy coconut coating technique for versatile meal options.
• Transform the pina colada sauce by adding a splash of rum extract or fresh lime juice for an extra tropical flavor punch that'll transport your taste buds to a beachside paradise.

Serving Coconut Shrimp That Wows

• Tropical Beach Party Platter: Arrange the crispy coconut shrimp on a large wooden board with fresh lime wedges, sprinkle some chopped cilantro, and create a stunning centerpiece that screams vacation vibes.
• Sunset Dinner Delight: Pair the shrimp with a light summer salad featuring mixed greens, grilled pineapple chunks, and a drizzle of citrus vinaigrette for a complete and refreshing meal experience.
• Cocktail Hour Special: Serve these golden shrimp as an appetizer during happy hour alongside a cold tropical mocktail or a classic piña colada, perfect for entertaining friends and creating a festive atmosphere.
• Family-Style Sharing Feast: Create a interactive dining experience by placing the shrimp and sauce in the center of the table, encouraging everyone to dig in and enjoy the delicious coconut-crusted bites together.

Meal Prep & Leftover Wisdom for This Island-Inspired Dish

• Refrigerator Storage Solutions: Keep leftover coconut shrimp in an airtight container, separating layers with parchment paper to maintain crispiness. Consume within 1-2 days for optimal taste and texture.
• Quick Reheat Strategy: Restore crunchiness by warming shrimp in a preheated oven at 375°F for 5-7 minutes. Avoid microwave heating to prevent soggy coating.
• Sauce Safekeeping: Store pina colada sauce in a sealed glass jar inside the refrigerator. Fresh sauce stays delicious for 3-4 days when properly chilled.
• Advance Preparation Tip: Prepare breaded shrimp and sauce up to 24 hours before cooking. Keep coated shrimp covered in the refrigerator, ensuring maximum freshness and convenient meal planning.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Calories: 480 kcal

Servings: 5

Delectable Lobsters Coconut Shrimp With Pina Colada Sauce Recipe

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4.6 from 23 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Tropical Red Lobster’s coconut shrimp with pina colada sauce delivers crispy, golden-brown seafood coated in sweet coconut flakes. Creamy cocktail-inspired dipping sauce complements each crunchy bite, making you dream of Caribbean coastal cuisine.

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Ingredients

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• 1.5 lbs (680 g) shrimp, tail-on, deveined (size 26-30)
• 0.75 cup (180 ml) coconut flakes, sweetened
• 0.75 cup (180 ml) panko crumbs, Japanese
• 0.5 cup (120 ml) cornstarch
• 0.5 cup (120 ml) sour cream
• 0.5 tsp fresh lime juice
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.33 cup (80 ml) pineapple, crushed (well-drained)
• 2–3 tbsps cream of coconut, sweetened
• 1–2 tbsps pineapple juice
• 0.67 cup (160 ml) coconut milk
• Coconut or vegetable oil (for frying)

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Instructions

1. Sauce Preparation: Whisk sweetened cream of coconut and sour cream in a mixing bowl until achieving a silky texture, then fold in crushed pineapple and pineapple juice to create a light, pourable consistency. Season with salt and pepper, adjusting sweetness as needed.
2. Shrimp Coating Setup: Line a baking sheet with parchment paper. Season shrimp with salt and pepper, then coat with cornstarch by shaking in a resealable bag. Mix coconut flakes and panko breadcrumbs in a separate shallow dish.
3. Coating Process: Create a binding liquid by whisking sweetened cream of coconut with coconut milk. Dip cornstarch-covered shrimp into the coconut mixture, allowing excess to drip off, then thoroughly coat in the coconut-panko mixture, pressing gently to ensure complete coverage.
4. Chilling and Preparation: Arrange coated shrimp on the prepared baking sheet without touching, then refrigerate for 15-20 minutes to set the coating.
5. Frying Technique: Heat coconut or vegetable oil in a deep skillet to 350°F, maintaining precise temperature with a cooking thermometer. Fry shrimp in small batches of 6-8 pieces for 2-3 minutes until achieving a golden, crispy exterior.
6. Serving and Storage: Transfer fried shrimp to a paper towel-lined rack to drain excess oil. Serve immediately with pina colada sauce, and store any leftovers in an airtight container within two hours of cooking.

Notes

• Chill Before Frying: Refrigerate coated shrimp for 15-20 minutes to help the crispy coating adhere better and prevent falling off during cooking.
• Monitor Oil Temperature: Use a cooking thermometer to maintain consistent 350°F oil temperature, ensuring perfectly golden and crispy shrimp without burning.
• Batch Cooking Technique: Fry shrimp in small groups of 6-8 pieces to prevent overcrowding, which helps maintain oil temperature and achieves even, crisp coating.
• Quick Storage Strategy: Refrigerate leftover shrimp within two hours of cooking to preserve food safety and maintain optimal texture when reheating.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks, Drinks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 480
• Sugar: 12 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 150 mg