Bold, sweet, and crispy, Red Lobster coconut shrimp takes jumbo shrimp, shredded coconut, and panko straight into the golden zone. Served with a creamy piña colada dip, it smells like vacation and tastes like snack-time perfection. No tablecloths required.
There’s something about the crunch of coconut shrimp that feels instantly satisfying. Maybe it’s the contrast—the salty, tender shrimp wrapped in sweet coconut armor. Or the sauce. That cool, creamy, pineapple-kissed piña colada dip? I mean… come on. This is the kind of finger food that disappears faster than you can say “another round, please.” I like making these for a cozy dinner with something crisp and citrusy to sip alongside, but they’d steal the show at a gathering too. Either way, the kitchen smells amazing—kind of like a beach bar, minus the sand in your shoe.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Red Lobster Coconut Shrimp
If you’re looking for something crunchy, a little sweet, and wildly snackable—this is it. No fluff, just irresistible shrimp.
- Crispy, flaky coating: Thanks to the magical combo of panko and shredded coconut, the texture is next-level golden and satisfying.
- No boring dip here: That piña colada sauce? Creamy, tangy, tropical. Worth swiping a spoonful before anyone else notices.
- Big flavor, minimal fuss: There’s no long marinade or complex technique—just dip, coat, fry, repeat.
- Customizable sweetness: Control your sugar levels in both the shrimp and the sauce based on your mood (and who’s coming for dinner).
- Unapologetically indulgent: It’s fried. There’s rum in the batter. It tastes like a vacation in bite form.
Ingredient Notes
No surprise twists here—just a couple of helpful notes to make things extra tasty and easy as pie (shrimp pie? No. Nevermind).
- Jumbo shrimp: Go big here, literally. They stay juicy inside, even with all the crispy stuff happening on the outside.
- Sweetened shredded coconut: This adds both texture and that sweet edge. Unsweetened works if you’re cutting back, but I like the contrast.
- Panko bread crumbs: The flakier, crunchier cousin of regular breadcrumbs. Essential for the signature crisp.
- Piña colada drink mix: Yep, the pre-made kind. It keeps things simple and adds the perfect coconut-pineapple vibe to both shrimp and sauce.
- Crushed pineapple: Drain it well or risk sogginess in the dip. Adds brightness and a little extra fruit flair.
- Captain Morgan Parrot Bay Coconut Rum: A boozy bonus in the batter. Totally optional, but fun if you want to lean into the tropical vibe.
- Sour cream or plain Greek yogurt: Base of the dip. Sour cream leans richer, while Greek yogurt gives a tangier twist.
How To Make This Red Lobster Coconut Shrimp
Alright, oil up and get your breading game face on. The timing’s quick, the hands get messy, and the results are worth every tiny splash of grease.
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Make the dipping sauce first: In a bowl, stir the sour cream (or yogurt, if you’re going Greek) with the piña colada mix until smooth. Then fold in the crushed pineapple and a little powdered sugar if you’re feeling it. Pop that in the fridge while you fry—it thickens up and chills to perfection.
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Heat your oil: Pour vegetable oil into your favorite deep pot or fryer and heat it to 375°F. Use a thermometer if possible; shrimp cook fast and oil that’s too cool means soggy sadness.
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Butterfly the shrimp: Peel and devein each shrimp, leaving the tails on. With a sharp knife, slit the back without going all the way through, then gently press them open like they’re lounging at the beach. Flatten them slightly—this helps them cook evenly and bread better.
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Season those bad boys: Sprinkle shrimp with salt and pepper. Nothing wild here, just enough to give the shrimp their own moment between all the sweetness.
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Set up your breading station: Three bowls—one with just cornstarch, one with piña colada mix, powdered sugar, and rum (optional, not judgmental), and one with the breadcrumb/coconut/cornstarch combo. Sounds complicated, but it’s not. Just assembly-line it.
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Double-dredge for double delicious: Coat each shrimp in plain cornstarch, then dunk into the piña colada mix. From there, press it into the coconut breadcrumb mix. For extra crunch, dip one more time in the liquid, then again in the dry. It’s a handful, literally, but worth it.
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Time to fry: Work in batches and ease the shrimp into the hot oil using tongs or a spider strainer. Fry for 2 to 3 minutes—you’re looking for a beautiful golden brown with some serious crisp. Lay them on a paper towel-lined plate for a quick nap.
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Serve hot with chilled sauce: That cold, creamy piña colada dip meets that hot, crispy shrimp… and you’ll be glad you didn’t skip a single step.
Storage Options
Okay, so you made a mountain of coconut shrimp (no judgment, I do it too). Here’s what to do with leftovers, if there are any:
In the fridge, fried shrimp will last around 2 to 3 days. Make sure you cool them completely before popping them into an airtight container lined with a paper towel. This helps avoid soggy-bottom sadness.
Want to freeze them? You can! Lay the cooked shrimp out on a baking sheet and freeze until solid (about 1 to 2 hours), then move them to a zip-top freezer bag. They’ll keep for a good 2 months. The key to reheating is this: crispy doesn’t return in the microwave. Use an oven or air fryer at 375°F for about 8 to 10 minutes. That makes the coating perk back up without drying out the shrimp inside.
Oh, and the dip? It doesn’t love the freezer but keeps just fine in the fridge for about 4 days.
Variations and Substitutions
Whether you’re missing an ingredient or just like to color outside the recipe lines, here are a few tweaks that work beautifully.
- Greek yogurt instead of sour cream: It gives the dip a tangier, slightly lighter flavor. Also, bonus protein, if you’re into that kind of thing.
- No alcohol? No problem: Skip the rum and it still tastes great, especially with extra pineapple-y drink mix.
- Breadcrumb swap: If you’re out of panko, crushed rice cereal or unsweetened cornflakes do a solid job mimicking that crackly crunch.
- Spicy twist: Add a pinch of cayenne or a few shakes of hot sauce to the piña colada mix for a sweet-heat balance.
- Try a different dip: Not a piña colada fan? A honey mustard or spicy mango sauce would also be dreamy for dunking.
What to Serve with Red Lobster Coconut Shrimp
You’ve got the star of the show. Now let’s build a dreamy little line-up to go with it.
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A chilled, citrusy slaw works wonders here. Something like a cabbage-carrot mix with lime vinaigrette cuts through the richness beautifully. Plus, it’s bright and crunchy—total win.
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For something heartier, try a scoop of jasmine or coconut rice. It soaks up that extra sauce and quietly supports the shrimp without stealing the spotlight.
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Want to really lean into the tropical thing? A slice of hummingbird bread on the side as a “savory-sweet ending” is… well, unusual, but trust me, it works.
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Add a simple green salad with a citrus-based dressing—orange, lime, or grapefruit vinaigrettes all pair beautifully with the shrimp’s flavor.
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And if you’re going full finger-food mode, try serving these alongside frozen banana desserts for a sweet finish to a fun night.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Red Lobster coconut shrimp ahead of time?
Sort of! You can prep the shrimp—bread them and get them all gorgeous—then freeze them uncooked in a single layer on a tray. Once frozen solid, store in a zip-top freezer bag. When ready to cook, fry from frozen (no thawing!) at 375°F, adding an extra minute or two to the cook time. If you’re just making a few hours ahead, they’ll keep in the fridge, breaded and covered, until you’re ready to fry.
Is there a good substitute if I can’t find piña colada drink mix?
You can absolutely improvise. Mix equal parts coconut cream and pineapple juice with a little bit of sugar—you’ll get something close enough in flavor and body. I’ve even used a melted piña colada popsicle in a pinch (desperate times, etc.). The goal is that sweet-tart-tropical base, and there’s wiggle room to get there.
What oil is best for frying this shrimp?
Go neutral and high-smoke point. Vegetable oil is perfect, but canola or peanut oil works too. Avoid olive oil—it burns quicker and the flavor just doesn’t match the light, sweet vibe we want here. Make sure the oil hits 375°F and stays close to that so the coating crisps without absorbing too much oil.
Can I bake these instead of frying?
You can, but… they’ll be different. Bake on a wire rack over a sheet pan at 425°F for about 14 to 16 minutes, flipping halfway. Spray generously with oil before baking to help with browning. They’ll still taste good and a bit crunchy, but won’t have quite the same crisp as frying. An air fryer works even better if you’ve got one—just reduce the time slightly and keep an eye on them.
Red Lobster Coconut Shrimp with Piña Colada Dip
Ingredients
Coconut Shrimp
- 1 lb (450 g) jumbo shrimp peeled and deveined, tails on, about 20-24 shrimp
- 1 cup (80 g) sweetened shredded coconut
- 1 cup (60 g) panko breadcrumbs
- 1/2 cup (60 g) cornstarch divided use
- 1/4 cup (60 ml) piña colada drink mix
- 2 tbsp (15 g) powdered sugar
- 2 tbsp (30 ml) coconut rum such as Captain Morgan Parrot Bay, optional
- salt and pepper to taste
- vegetable oil for frying
Piña Colada Dipping Sauce
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 1/4 cup (60 ml) piña colada drink mix
- 2 tbsp (30 g) crushed pineapple drained well
- 1-2 tbsp (8-15 g) powdered sugar to taste (optional)
Equipment
- Deep pot or fryer
- Mixing bowls
- Tongs or spider strainer
- Paper towels
Instructions
- Make the dipping sauce first: In a bowl, stir the sour cream (or Greek yogurt) with piña colada drink mix until smooth. Fold in the crushed pineapple and powdered sugar to taste. Chill in the fridge while you cook the shrimp.
- Heat the oil: Pour vegetable oil into a deep pot or fryer to a depth of about 2 inches and heat to 375°F (190°C).
- Butterfly the shrimp: Peel and devein the shrimp, leaving tails on. Cut along the back of each shrimp without slicing through. Gently open each shrimp and flatten slightly.
- Season: Sprinkle the shrimp with salt and pepper on both sides.
- Set up breading station: In one bowl, place 1/4 cup cornstarch. In a second bowl, combine piña colada drink mix, powdered sugar, and coconut rum (if using). In a third bowl, mix together the shredded coconut, panko breadcrumbs, and remaining 1/4 cup cornstarch.
- Bread the shrimp: One at a time, coat each shrimp in plain cornstarch, dip into the piña colada mixture, then press into the coconut/panko mixture to coat. For extra crunch, repeat dipping in the wet and dry mixtures once more.
- Fry: Working in batches, gently place breaded shrimp into hot oil. Fry 2–3 minutes or until deeply golden and crisp. Use tongs or a spider strainer to remove shrimp and set on a paper towel-lined plate.
- Serve: Serve shrimp hot with the chilled piña colada dipping sauce.
