Copycat Red Lobster Coconut Shrimp & Piña Colada Sauce
Ingredients
For the Piña Colada Sauce
- 1 cup piña colada mix
- 5 tbsp water
- 2 tbsp crushed pineapple
- 4 tbsp sweetened flaked coconut
- 3 tbsp powdered sugar plus 1 teaspoon
- 1 1/2 tsp cornstarch mixed with 1 tbsp of water
For the Coconut Shrimp
- 1/2 lb large shrimp (butterfly the shrimp)
- 1 cup sweetened coconut flakes
- 1 cup plain bread crumbs
- 1/4 cup cornstarch (for mixing with coconut and bread crumbs)
- 1/2 cup piña colada mix
- 3 tbsp Captain Morgan Spiced Rum
- 1 tbsp powdered sugar
- 1/2 cup cornstarch
Instructions
For the Piña Colada Sauce
- Mix together the piña colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let the mixture simmer slowly for 10-12 minutes.
- Mix the cornstarch and cold water together. Then add it to the sauce and mix it well. Let the mixture simmer for 3-5 minutes longer while stirring during and after adding the cornstarch. Remove it from the heat and bring it to room temperature.
- The sauce is served at room temperature with coconut shrimp.
For the Coconut Shrimp
- In a deep bowl, combine the bread crumbs, 1/4 cup of cornstarch, and the coconut, and set aside.
- Combine the piña colada mix, the powdered sugar, and the rum in a small mixing bowl and set aside. Place the 1/2 cup of cornstarch in a separate bowl.
- Heat the oil for deep frying. It should be at 375° for frying shrimp. Coat the shrimp twice as follows: First Coating: Cornstarch, then in the piña colada mix, then coat in bread crumb/coconut mixture. Second Coating: Piña colada mix, and then the bread crumb/coconut mixture.
- Place the prepared shrimp carefully into the hot oil and fry until golden brown. Remove from the fryer and drain. Serve with the piña colada sauce.
Notes
- You can store the leftover sauce in the refrigerator for up to 3 days after preparing.