This Copycat Red Lobster’s Parrot Isle Jumbo Coconut Shrimp & Pina Colada Sauce will have you instantly transported to the beach!
My favorite part about this dish is the Red Lobster coconut shrimp dipping sauce! It’s light, creamy and coconutty with bits of pineapple and I’ve got the recipe!
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!
I like making the shrimp in the air fryer – it’s cleaner and healthier – you just set them in the air fryer and they’re done in 7 minutes. You can also make on the stove top – you’ll just need to heat oil in a pan and fry the shrimp for 2-3 minutes. Shrimp cooks pretty quickly – so the oil is quicker but not as healthy.
How do you make coconut 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.
What goes with Red Lobster coconut shrimp?
Side dishes aplenty will go with this delicious Red Lobster Coconut Shrimp Recipe! My favorite are:
Copycat Red Lobster Parrot Bay Shrimp
This Copycat Red Lobster’s Parrot Isle Jumbo Coconut Shrimp & Pina Colada Sauce will have you instantly transported to the beach!
Equipment
Ingredients
Coconut Shrimp
- 1.5 lb large shrimp raw, peeled, deveined, tail on
- 3 tbsp corn starch
- 3/4 cup coconut
- 3/4 cup panko bread crumbs
- 2 tbsp unsweetened coconut cream
Pina Colada Dipping Sauce
- 3 tbsp unsweetened coconut cream
- 3 tsp sugar
- 1/2 cup sour cream
- 4 oz crushed pineapple drained but save the juice
- 1 tbsp pineapple juice
- 1 tsp Malibu Rum optional
- splash lime juice
Instructions
Pina Colada Dipping Sauce
- 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 until well combined.2 tbsp unsweetened coconut cream, 3 tsp sugar, 1/2 cup sour cream
- Stir in the crushed pineapple. Whisk in the lime juice, Malibu Rum and pineapple juice to thin it out a little.3/4 cup panko bread crumbs, 4 oz crushed pineapple, 1 tbsp pineapple juice, splash lime juice, 1 tsp Malibu Rum
- Refrigerate until ready to serve. You can make this in advance as well.
Coconut Shrimp
- Cover a large baking sheet with parchment paper.
- Season the shrimp with salt and pepper.1.5 lb large shrimp
- 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.3 tbsp corn starch
- In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.3/4 cup coconut, 3/4 cup panko bread crumbs
- 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 coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.3 tbsp unsweetened coconut cream
- 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.
Air Fryer Instructions
- Set each of the shrimp in the air fryer so they’re not touching
- Spritz with olive oil spray
- Air Fry at 400 for 7 minutes – flip
- Spray and air fry 7 min more
Oil Directions
- In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
- Fry the shrimp in batches of 6 – 8 shrimp about 3 minutes or until golden.
- Drain on paper towels or a wire rack.
- Serve warm with pina colada dipping sauce.
Nutrition
Serving: 0.3lb shrimpCalories: 492kcalCarbohydrates: 39.6gProtein: 39gFat: 18.8gSaturated Fat: 14.1gCholesterol: 344mgSodium: 475mgPotassium: 412mgFiber: 2.2gSugar: 26.6gCalcium: 105mgIron: 5mg
Tried this recipe?Let us know how it was!
Chiames Wanda says
My husband loves coconut shrimp I will try to fix this for him
Danielle T Startzer says
What can I use instead of coconut milk? It’s not listed in the ingredients so I didn’t buy any…
FoodHussy says
I meant coconut cream that was in the recipe
Jen says
Can you share a picture or link of the coconut cream that you use?
FoodHussy says
it’s linked in the ingredients list so you can see it there