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!

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!

MIX:

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

HEAT:

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

PREP:

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

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.

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

COOK:

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

SERVE:

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

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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.

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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?

Frequently Asked Questions

→ Can I use frozen shrimp for this dish?

Yes, just be sure to thaw them completely and pat them dry before breading and frying to ensure a crispy finish.

→ What type of coconut is best for coating?

Sweetened flaked coconut works best, offering both texture and flavor. Toasting it slightly adds extra crunch.

→ Can I air fry instead of deep frying?

Absolutely. Air fry at 400°F for about 8 minutes, flipping halfway and spraying lightly with oil for a crispy texture.

→ What can I use instead of piña colada mix?

You can substitute with a blend of pineapple juice and coconut cream for a similar flavor in the batter and sauce.

→ How should I store leftovers?

Store cooled shrimp in an airtight container in the fridge for up to 2 days. Reheat in oil or oven for best crispiness.

→ What other sauces pair well with coconut shrimp?

Try sweet chili sauce, mango salsa, or a zesty yogurt-lime dip for fresh variations on flavor.