Copycat Red Lobster Coconut Shrimp

Craving Red Lobster’s famous Coconut Shrimp? Believe it or not, you can recreate this restaurant favorite right at home!

Plump, juicy shrimp are infused with coconut and pineapple flavors and then coated in a crispy panko-coconut crust that’s super crispy after a spin in hot oil.

But the real star is the creamy piña colada dipping sauce – a delightful combination of sweet pineapple, sour cream, and a hint of coconut. Yum!

Why You’ll Love This Red Lobster Coconut Shrimp

Party Perfection: These crispy coconut shrimp are an impressive and scrumptious appetizer. And they’re ideal for gobbling up while mingling.

Tropical Taste: The coconut-coated shrimp dunked in the pina colada dipping sauce tastes like you’re at a beachside paradise.

Restaurant-Quality: You can enjoy a restaurant-quality dish at a fraction of the price—and without leaving the house!

Versatile: From casual get-togethers to classy soirees, this dish is perfect for any occasion. Serve it as an appetizer, main course, or as part of a big spread.

Ingredients

• Jumbo Shrimp: Jumbo (or large), succulent shrimp are the perfect size for coating and frying.

• Vegetable Oil: To get that perfectly golden, crispy coating, you want a neutral-flavored oil with a high smoke point.

• Cornstarch: To help the coconut coating stick and to make them extra crispy.

• Powdered Sugar: For balancing the savory flavors and achieving a beautiful golden brown color.

• Salt and Pepper: A pinch to season the shrimp.

• Captain Morgan Parrot Bay Coconut Rum: Infuses the shrimp with a delightful coconut flavor. Feel free to use another brand you enjoy.

• Panko Bread Crumbs: For an unbelievably light and crunchy exterior.

• Sweetened Flaked Coconut: Toasty coconut flakes add tropical flavor and an extra layer of crunch.

• Piña Colada Dipping Sauce: A dreamy combination of creamy sour cream, sweet piña colada mix, juicy crushed pineapple, and sugar.

How to Make Red Lobster Coconut Shrimp

I’ve always loved Red Lobster’s version of this dish, but making it at home takes it to a whole new level.

I love that you can adjust to your liking, yet it’s oh-so-simple. Not to mention quick!

Here’s how to make it:

1. MIX: Whisk the sauce ingredients until smooth. Taste and add the sugar as needed. Cover and refrigerate

2. HEAT: Pour the vegetable oil into a large, heavy pot or deep fryer and heat to 375°F (190°C).

3. PREP: Peel and devein the shrimp, leaving the tails in place. Butterfly the shrimp, pat dry, and season with salt and pepper

4. BREADING: Create a breading station with three bowls:
– Bowl 1: Combine 1/2 cup cornstarch with the panko breadcrumbs and shredded coconut.
– Bowl 2: Mix 1 cup piña colada drink mix with the powdered sugar and coconut rum.
– Bowl 3: Place the remaining cornstarch.

5. DREDGE: Coat the shrimp in the plain cornstarch, tapping off excess. Dunk them in the piña colada mix, then coat them with coconut breadcrumbs. Repeat with the piña colada mix and the breadcrumbs. Transfer to a clean plate

6. COOK: Fry the shrimp in batches for 2 to 3 minutes until golden brown and crispy.

7. SERVE: Serve immediately with the piña colada sauce on the side for dipping. Enjoy!

Tips For the Best Red Lobster Coconut Shrimp

This dish is the perfect balance of flavors and textures, and it’ll transport your taste buds straight to the tropics.

And with these tips, you’ll create restaurant-quality coconut shrimp that’s impossible to resist!

• Customize the flavor. Obviously, coconut is the star. But you could add some cayenne to the mix if you like a bit of heat. Sprinkle it over the shrimp with the salt and pepper.

• Avoid overcrowding. Fry shrimp in small batches to prevent the oil temperature from dropping and to ensure even cooking.

• Use a thermometer. I highly recommend using a cooking thermometer to monitor the oil temperature. This will help ensure proper cooking. 

• Air Fry. For a healthier alternative, air fry the shrimp at 400°F for 8 minutes, flipping halfway through. Be sure to spray with olive oil spray before frying.

• Bake. For a less greasy option, bake the shrimp at 400°F for 20 minutes. Keep in mind, the shrimp may not be as crispy as frying.

• Get saucy. Experiment with different dipping sauces like mango salsa or sweet Thai chili sauce. A tangy dip made from Greek yogurt, lime juice, and cilantro would also be delish. 

How to Store

I don’t usually recommend storing cooked shrimp, as it often turns rubbery after reheating.

And in this case, it will also lose it’s crunch.

But if you need to, follow these tips to keep the coconut shrimp and the dipping sauce as fresh as possible:

To Store: Place leftover coconut shrimp in an airtight container and refrigerate for up to 2 days. For best results, store the pina colada sauce separately in the refrigerator.

To Freeze: Arrange cooled coconut shrimp in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 1 month.

To Reheat: For the best, crispiest results, reheat in hot oil for 1-2 minutes per side. Cook frozen shrimp from frozen in hot oil for 2-3 minutes per side.

This dish is perfect for pretending you’re lounging on a beach somewhere, even if you’re just in your kitchen.

Plus, it’s way more fun (and cheaper) than booking a flight!

Who needs a passport when you’ve got coconut shrimp, right?

If you need me, I’ll be here, living my best island life with a plate of these crispy delights. Anyone care to join?

More Shrimp Recipes We Can’t Get Enough Of

Coconut Shrimp Curry
Pesto Shrimp Pasta
Cajun Shrimp Pasta
Buffalo Shrimp

Red Lobster Coconut Shrimp

Course: AppetizerCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

830

kcal

Homemade Red Lobster coconut shrimp is super crispy and infused with plenty of coconut and pineapple flavors. And the sauce? It’s a tropical dream come true!

Ingredients

• Piña Colada Dipping Sauce

• 1 cup sour cream or plain Greek yogurt

• 1/2 cup piña colada drink mix

• 1/4 cup crushed pineapple, drained

• 2-3 tablespoons powdered sugar, optional

• Coconut Shrimp

• 6-8 cups vegetable oil, for frying

• 1/2 pound jumbo shrimp

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 1/2 cup cornstarch, divided

• 1 cup panko bread crumbs

• 1 cup sweetened shredded coconut

• 1 cup piña colada drink mix

• 2 tablespoons powdered sugar

• 2 tablespoons Captain Morgan Parrot Bay Coconut Rum

Instructions

• Make the dipping sauce: In a small bowl gently whisk the sour cream and piña colada mix until smooth. Fold in the crushed pineapple and sugar, if desired. Cover and refrigerate while preparing the shrimp.
• Pour the vegetable oil into a large heavy pot or deep fryer and heat to 375°F.
• Prep the shrimp: Peel and devain the shrimp, leaving the tails in place. Carefully run a sharp knife along the back, without cutting all the way through, from the head to the tail. Butterfly the shrimp and flatten slightly
• Pat the shrimp dry and season with salt and pepper. Set aside.
• Set up a breading station: In one bowl, combine 1/2 cup cornstarch with the panko breadcrumbs and shredded coconut. In a second bowl, mix 1 cup piña colada drink mix with the powdered sugar and coconut rum. In a third bowl, place the remaining cornstarch.
• Dredge the shrimp in the plain cornstarch, tapping off the excess. Next, dunk them in the piña colada mix, followed by the coconut breadcrumbs.
• Now, dunk the shrimp again in the piña colada mix and then again the breadcrumbs. Work in batches and transfer the breaded shrimp to a clean plate.
• Cook the shrimp: Fry the shrimp in batches, carefully placing them in the hot oil. Cook for 2 to 3 minutes or until golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain.
• Serve immediately with the chilled piña colada sauce on the side for dipping. Enjoy!

Notes

• Use a high smoke point oil, such as vegetable, canola, or peanut oil for frying. These oils can withstand high temperatures without burning.
• Avoid overcrowding. Fry shrimp in small batches to prevent the oil temperature from dropping and to ensure even cooking.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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