There’s just something about Red Lobster’s coconut shrimp — that perfect balance of crunchy coating, tender shrimp, and the sweet, creamy piña colada sauce that makes you feel like you’re sitting by the ocean. After a few tries in my own kitchen, I realized something: it’s surprisingly easy to make at home — and honestly, it might even be better than the restaurant version.
Now, this recipe is my secret weapon for everything from casual Friday nights to fancy holiday appetizers. It’s quick to prepare, super crispy, and that tropical sauce? You’ll want to drizzle it on everything.
Why You’ll Love This Recipe
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Restaurant quality, without the price – Get the same crispy, golden shrimp without leaving the house.
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Tropical flavor in every bite – Coconut, pineapple, and a hint of rum make this taste like a beach vacation.
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Perfect for any occasion – Serve it as an appetizer, a main dish, or part of a party spread.
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Versatile cooking options – Fry, bake, or even air fry — the choice is yours.
Tips From My Kitchen
Over time, I’ve picked up a few tricks to make this shrimp truly irresistible:
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Butterfly the shrimp – It’s a little extra effort, but it makes the shrimp cook evenly and look so much prettier on the plate.
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Use a thermometer – Keeping the oil at 375°F ensures the coating stays light and crisp without overcooking the shrimp.
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Fry in small batches – Overcrowding cools the oil and makes the coating soggy.
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Toast the coconut first – For a deeper, nuttier flavor, lightly toast the shredded coconut before mixing it with the breadcrumbs.
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Make extra sauce – Trust me, people always want more of that creamy piña colada dip.
Make-Ahead and Storage Tips
These shrimp are best fresh, but here’s how to prep and store them if you need to:
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Make-ahead: You can butterfly and bread the shrimp a few hours before cooking. Just keep them covered in the fridge until you’re ready to fry or bake.
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Refrigerate: Leftover cooked shrimp can be stored in an airtight container for up to 2 days, though they lose some crispiness.
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Freeze: Freeze breaded but uncooked shrimp in a single layer, then transfer to a freezer bag. Cook straight from frozen when you’re ready.
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Reheat: For crispy results, reheat in hot oil or an air fryer — never the microwave.
Serving Suggestions
This shrimp is so versatile — you can dress it up or keep it casual. Here are a few ideas:
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As a party appetizer with the classic piña colada sauce or a mango salsa.
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Served with a fresh salad and a drizzle of vinaigrette for a lighter meal.
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With steamed jasmine rice and grilled veggies for a tropical-inspired dinner.
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On a taco night — tucked into tortillas with cabbage slaw and a squeeze of lime.
Frequently Asked Questions
Can I bake or air fry instead of deep frying?
Yes! For baking, cook at 400°F for about 20 minutes, flipping halfway. For air frying, spray lightly with olive oil and cook at 400°F for about 8 minutes, flipping once.
Do I have to use rum in the batter?
Not at all. You can leave it out, or replace it with extra piña colada mix for the same tropical flavor without alcohol.
What’s the best shrimp to use?
Jumbo or large shrimp work best — they’re easy to butterfly, hold the coating well, and make for the perfect bite.
Can I make the sauce ahead of time?
Absolutely. Mix it up a day in advance and store it in the fridge until you’re ready to serve.
Red Lobster Coconut Shrimp
Crispy, golden, and full of tropical flavor, this coconut shrimp tastes just like the restaurant favorite!
Ingredients
Piña Colada Dipping Sauce
- 1 cup sour cream or plain Greek yogurt
- ½ cup piña colada drink mix
- ¼ cup crushed pineapple, drained
- 2–3 tbsp powdered sugar (optional, for sweetness)
Coconut Shrimp
- 6–8 cups vegetable oil (for frying)
- ½ lb jumbo shrimp, peeled and deveined (tails left on)
- ½ tsp salt
- ¼ tsp pepper
- 1½ cups cornstarch, divided
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1 cup piña colada drink mix
- 2 tbsp powdered sugar
- 2 tbsp coconut rum
Instructions
- In a small bowl, whisk together the sour cream and piña colada mix until smooth. Gently fold in the crushed pineapple and powdered sugar, if using. Cover and refrigerate until ready to serve.
- Pat the shrimp dry and season with salt and pepper. Use a sharp knife to butterfly the shrimp along the back, taking care not to cut all the way through. Flatten them slightly to help with even coating.
- Set Up the Breading Station.
- Dredge each shrimp first in the plain cornstarch, then dip in the piña colada mixture, and coat with the coconut-breadcrumb mix. For an extra crispy coating, repeat the dip and dredge once more.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F. Fry the shrimp in batches for 2–3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer shrimp to a paper towel-lined plate to drain excess oil.
- Serve the crispy coconut shrimp hot with chilled piña colada dipping sauce on the side. Sprinkle with a little extra shredded coconut or chopped parsley for garnish, and enjoy a true tropical treat!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 33735Total Fat 3727gSaturated Fat 579gTrans Fat 26gUnsaturated Fat 2972gCholesterol 156mgSodium 1130mgCarbohydrates 154gFiber 4gSugar 86gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This homemade coconut shrimp has everything you love about the restaurant favorite — the crispy coating, the tender shrimp, the dreamy piña colada sauce — but in your own kitchen, on your own schedule.
Whether you’re serving them for a casual game night or as a stunning appetizer at a holiday party, they’ll disappear in minutes. And the best part? You’ll feel like you’re on vacation without ever leaving home.
