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Copycat Red Lobster Coconut Shrimp & Piña Colada Sauce

Prep Time 20 mins
Cook Time 15 mins
Servings 4
Calories 522 kcal

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.