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Red Lobster Coconut Shrimp & Sauce
Red Lobster Coconut Shrimp is a favorite and this copycat recipe for the shrimp and that delicious Pina Colada sauce will have you putting on a lei and grabbing a cocktail for the beach! Crunchy shrimp dipped in a creamy pineapple coconut sauce!
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.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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!
