Red Lobster Coconut Shrimp (Printer-Friendly)
Crispy shrimp with coconut coating and creamy piña colada sauce, perfect for a tropical bite.
# What You’ll Need to Cook:
→ For the Shrimp
01 -
1 lb jumbo shrimp, peeled and deveined with tails on
02 -
1/2 cup cornstarch, divided
03 -
1 cup panko breadcrumbs
04 -
1 cup sweetened flaked coconut
05 -
1/4 tsp salt
06 -
1/4 tsp black pepper
07 -
Vegetable oil, for frying
→ For the Wet Mixture
08 -
1 cup piña colada drink mix
09 -
2 tbsp powdered sugar
10 -
2 tbsp coconut rum (such as Parrot Bay)
→ For the Dipping Sauce
11 -
1/2 cup sour cream
12 -
1/2 cup crushed pineapple, drained
13 -
1/4 cup piña colada drink mix
14 -
1 tbsp granulated sugar (optional, to taste)
# Steps to Prepare:
01 -
In a bowl, whisk together sour cream, crushed pineapple, piña colada mix, and sugar until smooth. Cover and refrigerate.
02 -
Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 375°F (190°C).
03 -
Butterfly shrimp and pat dry. Season with salt and pepper.
04 -
In bowl 1, mix 1/2 cup cornstarch, panko breadcrumbs, and coconut. In bowl 2, combine piña colada mix, powdered sugar, and coconut rum. In bowl 3, place remaining cornstarch.
05 -
Coat shrimp in plain cornstarch, dip in wet mixture, then coat with coconut breading. Repeat the wet dip and breading once more.
06 -
Fry shrimp in small batches for 2–3 minutes until golden and crispy. Drain on paper towels.
07 -
Serve hot with chilled piña colada sauce for dipping.
# Extra Cooking Tips:
01 -
Fry in batches to maintain oil temperature and ensure crispiness.
02 -
Use a cooking thermometer to maintain consistent oil heat.
03 -
For less oil, bake at 400°F for 20 minutes or air fry at 400°F for 8 minutes.
04 -
Customize with cayenne pepper for heat or alternate dipping sauces like mango salsa.