This Copycat Red Lobster Coconut Shrimp recipe brings the restaurant experience to your kitchen with juicy shrimp coated in a crunchy coconut-panko crust and served with a creamy piña colada dipping sauce. Perfect for a family dinner or a party appetizer, this recipe is quick, easy, and bursting with flavor.
Ingredients :
For the Coconut Shrimp:
1 lb large shrimp (20-24 count), peeled, deveined, tails on
¾ cup all-purpose flour
½ cup cornstarch
½ tsp salt
¼ tsp black pepper
2 large eggs
¼ cup coconut milk
¾ cup panko breadcrumbs
¾ cup sweetened shredded coconut
½ cup Captain Morgan’s Parrot Bay Coconut Rum (or ½ cup piña colada mix for non-alcoholic)
Vegetable oil or coconut oil, for frying
For the Piña Colada Dipping Sauce:
½ cup sour cream (or plain Greek yogurt for a lighter option)
¼ cup piña colada mix (non-alcoholic)
¼ cup crushed pineapple, drained
2 tbsp sweetened shredded coconut
1 tbsp pineapple juice
1 tsp lime juice
1–2 tsp powdered sugar (optional, for extra sweetness)
Method :
Prepare the Dipping Sauce:
Combine the piña colada mix and sour cream in a small bowl and whisk until smooth.
Fold in drained crushed pineapple, shredded coconut, pineapple juice, and lime juice.
Taste and add powdered sugar if desired. Refrigerate, covered, until ready to serve.
Set Up Breading Station:
In one bowl, combine flour, cornstarch, salt, and pepper.
In a second bowl, whisk eggs, coconut milk, and coconut rum (or piña colada mix).
Place the panko breadcrumbs and shredded coconut in a third bowl and stir to combine.
Prep the Shrimp:
Pat shrimp dry with paper towels. Optionally, butterfly the shrimp by making a shallow cut along the back without cutting through, then flatten slightly.
Bread the Shrimp:
Working with a few shrimp at a time, coat in the flour mixture, shaking off excess.
Press into the panko-coconut mixture, ensuring a thorough coating. Place on a plate and repeat.
Fry the Shrimp:
Heat 1–2 inches of vegetable or coconut oil in a large skillet or Dutch oven to 350°F (175°C).
Fry shrimp in batches (6–8 at a time) for 2–3 minutes, until golden brown and crispy.
Serve:
Serve the Copycat Red Lobster Coconut Shrimp hot with the chilled piña colada dipping sauce on the side. Pair with optional sides like salsa, fries, or a fresh salad.
FAQ :
1- What makes this Copycat Red Lobster Coconut Shrimp recipe authentic?
This recipe replicates the crispy coconut-panko coating and the creamy piña colada sauce that define Red Lobster’s Parrot Isle Jumbo Coconut Shrimp, using ingredients like Captain Morgan’s Parrot Bay Rum for that signature flavor.
2- Can I make Copycat Red Lobster Coconut Shrimp without alcohol?
Yes! Substitute the coconut rum with non-alcoholic piña colada mix in the batter for a family-friendly version that still captures the tropical taste of Copycat Red Lobster Coconut Shrimp.
3- How can I make Copycat Red Lobster Coconut Shrimp healthier?
For a lighter version of Copycat Red Lobster Coconut Shrimp, use Greek yogurt for sour cream in the sauce and bake the shrimp on a wire rack-lined baking sheet for 10 to 12 minutes, turning halfway through.
4- Can I use frozen shrimp for Copycat Red Lobster Coconut Shrimp?
Absolutely! Thaw frozen shrimp completely, pat dry, and proceed with the recipe to achieve the perfect crispy texture for your Copycat Red Lobster Coconut Shrimp.
5- How long does the piña colada sauce last for Copycat Red Lobster Coconut Shrimp?
For three to four days, keep the sauce refrigerated in an airtight container.. Stir before serving to enjoy with your Copycat Red Lobster Coconut Shrimp.