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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Chilling and Preparation: Arrange coated shrimp on the prepared baking sheet without touching, then refrigerate for 15-20 minutes to set the coating.
- 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.
- 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