• Coconut Shrimp
• Large shrimp – be sure to get raw, peeled, deveined, tail on – I would get large size or larger shrimp – you want a big ol’ shrimp to dip!
• Corn starch – this will help the breading stick to the shrimp
• Coconut – sweetened is fine
• Panko bread crumbs – these are crunchier than regular breadcrumbs
• Unsweetened coconut cream – always good to have on hand for special recipes!
• Piña colada sauce
• Unsweetened coconut cream
• Sugar
• Sour cream – you could also use nonfat Greek yogurt
• Crushed pineapple & Juice – just the small can! you can use tidbits but will need to finely dice them.
• Malibu Rum – optional – add it to the adult dip!
• Lime juice – more tangy island flavors

How do you make jumbo coconut shrimp?

It’s actually fairly easy! You can do it in the air fryer or on the stove top. I bought jumbo grilling shrimp that was already deveined and butterflied. From there – you coat the shrimp in cornstarch, dip in coconut cream and then coat with a mixture of coconut and panko bread crumbs – and that’s all there is to it!  Here’s the full info:

• Cover a large baking sheet with parchment paper.
• Season the shrimp with salt and pepper
• Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
• In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
• Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut cream, let the excess drip off then dredge them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
• Place them on the baking sheet. Continue until they’re all coated.
• Repeat with the remaining cornstarch and shrimp until they’re all coated.
• Cover them with plastic wrap and refrigerate until ready to cook.

How do you make Parrot Bay shrimp dipping sauce like Red Lobster?

This copycat Red Lobster coconut shrimp recipe wouldn’t be complete without the Pina Colada dipping sauce! It’s super easy to make – a little can of coconut cream mixed with sour cream, pineapple and lime juice. If you use unsweetened coconut cream – you’ll also want to add sugar. When I made this I actually got an order from Red Lobster so I could try the sauce side by side and tweak it until it was just right!

A lot of recipes use a pina colada mix – but I don’t really drink them at home – so wanted to just make more from scratch! Here’s the full info: 

• Please note – pour out the coconut cream into a bowl and mix together. It separates and there’s a solid portion and a liquid portion. You can microwave it for 30 seconds so they mix together more easily.
• In a small bowl whisk 2 tablespoons cream of coconut, sugar and sour cream (or plain yogurt) until well combined.
• Stir in the crushed pineapple. Whisk in the lime juice, Malibu Rum and pineapple juice to thin it out a little.
  Refrigerate until ready to serve.  You can make this in advance as well.

What to serve with Coconut Shrimp

• Red Lobster Crispy Brussels Sprouts

Longhorn Steakhouse Rice Pilaf

Cheesy Cauliflower Rice

More Red Lobster Recipes

• Red Lobster Cheddar Bay Stuffing
• Red Lobster Shrimp Scampi
• Red Lobster Crab Alfredo