Red Lobster Coconut Shrimp with Piña Colada Dip
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.
4
servings
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.
Notes
To reheat, use an oven or air fryer at 375°F for 8–10 minutes for the best crispy results. You can prep and freeze shrimp (breaded but not fried) and fry from frozen, adding a minute or two to cook time. The dip keeps in the fridge for 4 days but isn’t freezer-friendly. Substitute Greek yogurt for tangier dip; skip rum for an alcohol-free version; and swap panko for crushed rice cereal or cornflakes if needed.
Nutrition
Calories: 490kcal | Carbohydrates: 39g | Protein: 22g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 185mg | Sodium: 690mg | Potassium: 260mg | Fiber: 3g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2.2mg