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Red Lobster coconut Shrimp and sauce recipe

The Red Lobster coconut Shrimp and the sauce recipe is everyone’s favorite dish that consists of large shrimp with a crunchy, crisp golden coating of sweetened flaky coconut served with a piña colada dipping sauce. And with this Seasoned Mom CopyCat Red Lobster coconut shrimp recipe, the perfectly seasoned tropical flavors of their most popular appetizer will come sizzling straight from your own kitchen and onto everyone’s plate – party style, appetizer style or a sweet and casual seafood dinner. You get the sweet and crunchy shrimp with a creamy fruity sauce that balances out so perfectly.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: American, seafood, tropical
Ingredients Equipment Method

Ingredients
  

  • For the Coconut Shrimp:
  • 1 lb large shrimp peeled and deveined (tails on)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil for frying
  • For the Piña Colada Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp crushed pineapple drained
  • 1 tbsp cream of coconut or coconut milk
  • 1 tbsp honey or sugar
  • 1 tsp lime juice
  • Pinch of salt

Equipment

  • Deep fryer or large heavy skillet
  • Mixing bowls
  • Whisk
  • Paper towels
  • Baking sheet or wire rack

Method
 

  1. Preparing the Coconut Shrimp:
  2. Heat oil: In a deep fryer or large skillet, heat about 2 inches of vegetable oil to 350°F (175°C).
  3. Prep dredging stations: Place flour in a bowl. In another bowl, whisk eggs and milk together. In a third bowl, combine shredded coconut, panko breadcrumbs, salt, and pepper.
  4. Coat shrimp: Dredge each shrimp in flour, then dip into egg mixture, and finally coat with the coconut-panko mixture. Press gently to adhere well.
  5. Fry shrimp: Fry shrimp in batches for about 2-3 minutes or until golden brown and crispy. Avoid overcrowding. Remove and drain on paper towels or wire rack.
  6. Making the Piña Colada Sauce:
  7. In a small bowl, whisk together mayonnaise, crushed pineapple, cream of coconut, honey, lime juice, and a pinch of salt until smooth and well combined. Chill until ready to serve.