Irresistible Red Lobsters Coconut Shrimp With Pina Colada Sauce Recipe

Crispy coconut shrimp dance with vibrant Caribbean flavors, reimagineing an ordinary meal into a sensational culinary adventure.

Tropical ingredients wrap succulent seafood in a crunchy, golden embrace that tantalizes taste buds with unexpected textures.

Sweet coconut creates a delicate exterior that perfectly complements the tender protein underneath.

Each morsel promises a delightful balance between richness and lightness, making this dish irresistibly compelling.

pina colada sauce adds a creamy, tangy dimension that elevates the entire experience beyond traditional seafood preparations.

Bright, playful notes intertwine with classic comfort food techniques, resulting in a memorable plate that feels both familiar and exotic.

Prepare to embark on a mouthwatering journey that celebrates oceanic delights with island-inspired flair.

Why Coconut Shrimp with Pina Colada Sauce Feels Like Vacation

• Tropical Flavor Explosion: Dive into a vibrant mix of coconut, pineapple, and shrimp that transports your taste buds to a beachy paradise with every crunchy bite.
• Restaurant-Quality Ease: Recreate a beloved Red Lobster classic in your own kitchen, impressing family and friends with professional-level cooking techniques that are surprisingly simple to master.
• Textural Delight: Experience the perfect contrast between crispy golden coconut-panko exterior and tender, succulent shrimp, complemented by a creamy, tangy pina colada sauce that adds layers of excitement to each mouthful.

What Makes This Shrimp Crispy and That Sauce Addictive

Sauce Ingredients:

Creamy Base: -Sweetened Cream of Coconut: Provides rich sweetness and smooth texture for the sauce. -Sour Cream: Adds tangy creaminess and helps balance the sauce.

Fruit Components: -Crushed Pineapple: Brings tropical flavor and chunky texture. -Pineapple Juice: Helps thin the sauce and enhance fruity notes.

Seasoning: -Salt, Pepper: Enhances overall flavor profile.

Shrimp Coating Ingredients:

Dry Coating: -Cornstarch: Helps create a crispy exterior and ensures better adhesion of coating. -Coconut Flakes, Panko Crumbs: Provide crunchy texture and golden brown color.

Liquid Coating: -Coconut Milk: Helps bind the dry coating and adds tropical flavor. -Sweetened Cream of Coconut: Adds sweetness and helps coating stick to shrimp.

Protein and Cooking Components:

Protein: -Shrimp: Main protein that gets crispy and golden.

Cooking Fat: -Coconut Oil, Vegetable Oil: Provides neutral frying medium for crispy coating.

How to Cook Coconut Shrimp Without Overdoing It

Step 1: Prepare the Creamy Pina Colada Sauce

Whisk sweetened cream of coconut and sour cream in a small bowl until smooth. Stir in crushed pineapple and gradually add pineapple juice to thin the mixture. Season with a dash of salt and pepper. Taste and adjust sweetness by adding more cream of coconut if desired.

Step 2: Set Up Coating Station

• Cornstarch
• Coconut flakes
• Panko crumbs
• Sweetened cream of coconut
• Coconut milk

Step 3: Coat the Shrimp

• Mix coconut flakes and panko crumbs
• Whisk cream of coconut with coconut milk

Dip cornstarch-coated shrimp into coconut milk mixture, letting excess drip off. Coat with coconut-panko mixture, pressing gently to adhere. Place on prepared baking sheet.

Step 4: Chill the Coated Shrimp

Cover shrimp with plastic wrap and refrigerate until ready to cook.

Step 5: Heat the Oil

Heat 1.5 inches of coconut or vegetable oil in a Dutch oven or deep skillet to 350°F.

Step 6: Fry the Shrimp

Fry shrimp in batches of 6-8 for about 3 minutes until golden brown.

Step 7: Drain and Serve

Drain fried shrimp on paper towels or a wire rack. Serve warm with pina colada dipping sauce.

Step 8: Store Leftovers

Refrigerate any remaining shrimp promptly.

Tips for Crunchy Coating and Smooth Tropical Sauce

• Chill for Crispiness: Refrigerate coated shrimp for at least 15 minutes before frying to help the coating stick better and create a crunchier exterior.
• Control Oil Temperature: Use a digital thermometer to maintain a consistent 350°F, ensuring even cooking and preventing greasy shrimp.
• Pat Shrimp Dry: Remove excess moisture from shrimp before coating to help breading adhere perfectly and achieve a crisp golden finish.
• Layer Coating Technique: Double-dip shrimp in cornstarch, coconut milk, and coconut-panko mixture for an extra thick and flavorful crust.
• Fresh is Best: Use fresh, high-quality shrimp and check for any shells or veins before preparing to guarantee the best taste and texture.

Best Way to Keep Coconut Shrimp Crisp When Reheating

• Refrigeration: Transfer leftover coconut shrimp to an airtight container within two hours of cooking. Store in the refrigerator for up to 2-3 days to maintain optimal freshness and prevent bacterial growth.
• Reheating: Restore crispy texture by using the oven method. Preheat the oven to 375°F and place shrimp on a wire rack or baking sheet lined with parchment paper. Warm for 5-7 minutes until heated through, turning once to ensure even heating. Avoid microwaving, which can make the coating soggy and tough.
• Sauce Storage: Keep the pina colada sauce in a separate sealed container in the refrigerator. Consume within 3-4 days and stir well before serving. Discard if any separation or unusual odor occurs.

What to Serve With This Restaurant-Style Favorite

• Tropical Cocktail Companion: Pair the coconut shrimp with a fresh, chilled piña colada to echo the tropical flavors and complement the dish's sweet and crispy profile.
• Wine Elevation Technique: Select a crisp Sauvignon Blanc or Riesling with light, fruity notes that will enhance the shrimp's coconut coating and cut through the richness of the fried seafood.
• Citrus-Infused Side Kick: Create a light mango salsa or citrus slaw to serve alongside the shrimp, providing a zesty contrast to the creamy pina colada sauce and adding a refreshing element to the meal.
• Tropical Rice Base: Prepare coconut rice with a hint of lime to serve as a perfect foundation, absorbing the sauce and creating a harmonious tropical dining experience that complements the shrimp's flavors.

Flavor Variations for Shrimp and Dipping Sauce

• Spicy Coconut Shrimp Spin: Add cayenne pepper or hot sauce to the coconut milk mixture for a fiery kick that transforms the mild recipe into a zesty experience.
• Caribbean Herb Infusion: Mix fresh chopped cilantro and mint into the panko-coconut coating to introduce bright, herbal notes that complement the seafood's sweetness.
• Gluten-Free Crispy Option: Replace panko crumbs with crushed gluten-free rice crackers or almond meal to create a crunchy coating suitable for those with wheat sensitivities.
• Tropical Citrus Boost: Incorporate lime zest into the pina colada sauce and sprinkle fresh orange segments over the finished shrimp to enhance the tropical flavor profile with bright, tangy undertones.

Red Lobsters Coconut Shrimp With Pina Colada Sauce Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

• Total Time: 50 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Red Lobster’s coconut shrimp delivers tropical paradise on a plate. Crispy coconut-crusted prawns pair perfectly with tangy pina colada sauce, whisking you to island flavors with each delightful bite.

---

Ingredients

Scale 1x2x3x

Ingredients

Main Ingredients:

• 1.5 pounds (680 grams) tail-on shrimp (deveined, size 26-30)
• 0.75 cup (180 milliliters) sweetened coconut flakes
• 0.75 cup (180 milliliters) Japanese panko crumbs

Dry Ingredients:

• 0.5 cup (120 milliliters) cornstarch
• 2 tablespoons sweetened cream of coconut

Wet and Flavor Ingredients:

• 0.67 cup (160 milliliters) coconut milk
• 2–3 tablespoons sweetened cream of coconut
• 0.5 cup (120 milliliters) sour cream
• 0.33 cup (80 milliliters) crushed pineapple (well-drained)
• 1–2 tablespoons pineapple juice
• 0.5 teaspoon fresh lime juice
• Salt and pepper, to taste
• Coconut or vegetable oil (for frying)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the vibrant pina colada sauce by whisking sweetened cream of coconut with sour cream until silky smooth in a small mixing bowl.
2. Incorporate crushed pineapple and gradually introduce pineapple juice to achieve a light, pourable consistency.
3. Season the sauce with a subtle dash of salt and pepper, adjusting sweetness with additional cream of coconut if desired.
4. Prepare a large baking sheet by lining it with parchment paper for shrimp preparation.
5. Season raw shrimp with salt and pepper to enhance natural flavors.
6. Create a cornstarch coating by placing half the shrimp and cornstarch in a large resealable bag, gently shaking to ensure even coverage.
7. Combine coconut flakes and panko breadcrumbs in a shallow bowl, dividing the mixture to prevent cross-contamination.
8. Whisk sweetened cream of coconut with coconut milk to create a rich, binding liquid for coating.
9. Dip cornstarch-covered shrimp into the coconut milk mixture, allowing excess to drip off before rolling in the coconut-panko mixture.
10. Press the coating gently to ensure it adheres completely to each shrimp.
11. Arrange coated shrimp on the prepared baking sheet, ensuring they do not touch.
12. Refrigerate the prepared shrimp for 15-20 minutes to help the coating set.
13. Heat 1½ inches (3.8 centimeters) of coconut or vegetable oil in a deep skillet to 350°F (175°C), monitoring temperature with a cooking thermometer.
14. Carefully fry shrimp in small batches of 6-8 pieces, cooking for approximately 2-3 minutes until they turn golden brown and crispy.
15. Transfer fried shrimp to a paper towel-lined rack to drain excess oil and maintain crispiness.
16. Serve immediately while warm, accompanied by the freshly prepared pina colada sauce.
17. Store any remaining shrimp in an airtight container in the refrigerator within two hours of cooking.

Notes

• Crafting the pina colada sauce requires precision, blending sweet and tangy flavors for a tropical explosion.
• Cornstarch coating creates a crucial barrier, ensuring crispy shrimp with remarkable crunch.
• Chilling coated shrimp before frying helps the breading adhere perfectly and prevents soggy results.
• Maintaining oil temperature at 350°F guarantees golden, not greasy, coconut-crusted shrimp.
• Serving immediately preserves the delicate crispy texture and maximum flavor enjoyment.

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

Nutrition

• Serving Size: 4
• Calories: 601 kcal
• Sugar: 16g
• Sodium: 537mg
• Fat: 30g
• Saturated Fat: 22g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 215mg