If you love seafood and biscuits, it’s hard to beat the coconut shrimp entree on Red Lobster’s menu. Served hot with crunchy coconut-flavored batter and a special sauce, this is one of my favorite options for lunch or dinner. But now we can make this meal at home with this Copycat Red Lobster Coconut Shrimp & Piña Colada Sauce.

The most important part is to purchase fresh jumbo shrimp and cut them butterfly style. You’ll also want to be sure that your cooking oil is heated to 375° so the shrimp cooks thoroughly while giving it a nice crunch. You’ll prepare the batter in two bowls, and dip the shrimp into both bowls before frying.

The Piña Colada Sauce makes this recipe even more mouth-watering. It complements the coconut shrimp so well that if you close your eyes, you might even feel like you’re in the tropics. The sauce takes a few minutes to mix properly, and you want to be sure to mix it by hand- not with a mixer. You can serve this sauce at room temperature, and save any leftover sauce in the fridge for 3 days or so.

Prep Time 20 mins

Cook Time 15 mins

Servings 4

Calories 522 kcal

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

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.

  • You can store the leftover sauce in the refrigerator for up to 3 days after preparing.

One of my favorite things to pair my Copycat Red Lobster Coconut Shrimp & Piña Colada Sauce with is Red Lobster’s Cheddar Bay Biscuits. Check out this recipe, and you’ll be ready for a full feast.