Coconut Shrimp and Pina Colada Dip is one of the most popular dishes at Red Lobster. Tender shrimp are fried in an extra crispy coconut breading and served with the most irresistible pina colada dip. The dip is flavor packed and the perfect match for these addictive fried shrimp!
Coconut Shrimp and Pina Colada Dip (Red Lobster Copycat) Recipe
This post may contain affiliate links. Read my disclosure policy.
Coconut shrimp is one of the best fan favorite appetizers you can make! What's not to love about extra crispy fried shrimp served with the most irresistible pina colada inspired dip?! These tiny but mighty shrimp are perfect for entertaining, summer BBQs, and holiday parties. They always disappear when we serve them at get togethers and family dinners.
What are Coconut Shrimp and Pina Colada Dip (Red Lobster Copycat)
Coconut shrimp are shrimp that have been coated in a mixture of coconut, panko breadcrumbs and cornstarch. They are fried until golden brown and extra crispy! The shrimp is tender, moist, and flavor packed and has the most addictive coconut breading. Served with a pina colada dip that is packed with crushed pineapple, coconut milk, shredded coconut, and a splash of Malibu rum, it's one of the most unique and delicious dips!
More Yummy Shrimp Recpes!
- Cajun Shrimp and Sausage Sheet Pan
- Lemon Feta Shrimp Orzo
- Chicken and Shrimp Carbonara
- Cajun Shrimp Pasta
Ingredients
- Shrimp - it's best to use medium or large size shrimp for this recipe. You can buy frozen peeled and deveined shrimp with the tails on or the tails off.
- Crushed Pineapple - this gives the pina colada dip the most amazing flavor!
- Sour Cream (or Greek Yogurt) - you can use either for the dip, they both have a great tangy flavor. For a healthier option you can use Greek yogurt.
- Coconut Cream (or Coconut Milk) - this is part of the dip which gives it a great coconut flavor. It is also used as the wet coating for the shrimp when they are breaded which adds even more flavor to the shrimp.
- Panko Breadcrumbs - these light and airy breadcrumbs are extra crunchy and perfect for battering fried foods. You could also swap for plain breadcrumbs if you cannot find panko.
- Coconut - the key ingredient to the crispy coconut breading for the shrimp. Use unsweetened shredded coconut. Some coconut is also added into the dip for extra flavor.
- Corn Starch - this is used to coat the shrimp and part of the coconut breadcrumb coating. It gives the shrimp an extra crispy coating!
- Malibu Rum - gives the Pina colada dips a great flavor! This is optional and can be omitted.
- Sugar - added to the sauce to give it a sweet flavor.
- Salt, Pepper, and Paprika - used to season the shrimp.
How to Make Coconut Shrimp and Pina Colada Dip (Red Lobster Copycat)
Full Printable Recipe at Bottom of page
- To prepare the dip, add all of the dip ingredients to a bowl. Stir together until evenly combined and store in the fridge while you prepare the shrimp.
- You can use peeled and deveined shrimp for this recipe as they are, or you can butterfly them. To butterfly the shrimp carefully use a knife to slice the shrimp ¾ of the way through lengthwise down the body, fold the two cut edges over to flatten the shrimp.
- Add the shrimp to a large bowl and season with the paprika, salt, and black pepper.
- Prepare a dredging station to batter the shrimp. You will need 3 shallow bowls.
- To the first bowl add cornstarch. To the second bowl add coconut milk. To the third bowl stir together the unsweetened coconut, Panko breadcrumbs, and cornstarch.
- Tip: use one hand for the dry ingredients and one hand for the wet ingredients. Coat the entire shrimp, tail and body, in each step. Working with one shrimp at a time, coat the shrimp in cornstarch and shake off the excess (cover the whole body and tail). Then dip the shrimp into the coconut milk and shake off the excess. Lastly, coat the shrimp in the coconut breadcrumb mixture. Use your hand to pack the breadcrumbs onto the shrimp and ensure there is an even layer along the whole shrimp and tail.
- You can place the breaded shrimp on a plate, or a sheet pan lined with a piece of parchment paper.
Cook the Shrimp
- PAN FRIED COOKING METHOD
In a Dutch oven, large pot, or frying pan with high edges, heat about 2" of oil over medium heat. Working in batches, add 4-5 shrimp at a time so there is enough space around each shrimp so they do not touch. Fry for 2-3 minutes, then flip and cook for another 2-3 minutes, or until golden brown and cooked through. Drain the cooked shrimp on paper towels or a wire rack. Repeat until all shrimp are cooked. - AIR FRYER COOKING METHOD
Preheat air fryer to 400°F. Add enough shrimp to the air fryer basket to create a single layer with about ¼" of space between each shrimp. Spray the shrimp with cooking spray. Cook for 5-6 minutes or until they start to brown. Flip the shrimp, spray with cooking spray and cook for another 5-6 minutes, or until golden brown and cooked through. Repeat until all shrimp are cooked. - OVEN BAKED COOKING METHOD
Place a wire rack on a large rimmed sheet pan. Spray the shrimp with cooking spray on both sides and place on the baking tray, leaving about ¼" space between the shrimp. Bake for 4-5 minutes, then flip and cook for another 3-4 minutes, or until golden brown and cooked through. - Serve warm with the pina colada dipping sauce and enjoy!
Tips for the Best Appetizer
- Shrimp - you can technically use any size shrimp for this recipe but it is better to use a bigger size shrimp so that they can get a nice coating of coconut breadcrumbs. Medium sized shrimp (21 to 25 per pound) or large shrimp (16 to 20 per pound) work great for this recipe. Make sure you get raw, not cooked, shrimp.
- Breading - when breading the shrimp it can get messy! Keep one hand dry and the other wet. Use one hand to dip the shrimp in the cornstarch and the breadcrumb mixture, and use your other hand to dip the shrimp in the coconut milk. This will help keep your hands clean!
- Dip - these shrimp are served with the best pina colada dip at Red Lobster! However, if you are not a fan of coconut or you don't want to make the dip you can also serve the shrimp with cocktail sauce, Thai sweet chili sauce, or plum sauce to dip.
FAQ
How to reheat?
Oven Baked - place leftover shrimp on a sheet pan and bake at 350°F for 6-8 minutes.
Microwave - place leftover shrimp on a microwave safe plate and heat for about 1 minute (note: the shrimp will no longer be crispy with this method).
Air Fryer - transfer the leftover shrimp to the air fryer in a single layer and cook at 350°F for 3-4 minutes.
How to store?
Store the cooled shrimp in an air tight container in the fridge for up to 4 days, or freeze with below steps.
Can I freeze this recipe?
Yes! This is a great freezer friendly recipe, perfect for entertaining prep and leftovers. Transfer the cooled shrimp to a freezer safe container or Ziploc bag. Freeze for up to 3 months. To reheat, bake the shrimp from frozen at 350°F for 8-10 minutes or until warmed through. Or air fry in a single layer at 350°F for 5-6 minutes.
Can I make this ahead?
Yes! This is a great make ahead recipe. The cooked shrimp reheat perfectly so you can prepare the shrimp 1 day in advance and then reheat in the oven or air fryer just before serving.
Is this recipe gluten free?
This recipe can be made gluten free by using gluten free breadcrumbs.
How to make this dairy free?
For a dairy free recipe use dairy free sour cream, or coconut yogurt for the dipping sauce.
More Easy Appetizers
- Spinach Artichoke Dip Wonton Cups
- Ham and Cheese Pinwheels
- French Onion Dip
- Jalapeno Popper Dip
- Charcuterie Nachos
Enjoy!
- Sab
Coconut Shrimp and Pina Colada Dip (Red Lobster Copycat)
Coconut Shrimp and Pina Colada Dip is one of the most popular dishes at Red Lobster. Tender shrimp are fried in an extra crispy coconut breading and served with the most irresistible pina colada dip. The dip is flavor packed and the perfect match for these addictive fried shrimp!
Print
Pin
Email
Rate
Servings:
Calories:
Ingredients
Pina Colada Dip
- 1 cup plain yogurt (Greek, or dairy-free, or sour cream)
- 3 tablespoon coconut milk (unsweetened, or coconut cream for a thicker dip)
- ¼ cup canned crushed pineapple (in pineapple juice)
- 3 tablespoon unsweetened coconut (shredded)
- 2 teaspoon sugar
- 1 teaspoon Malibu rum (optional)
- ¼ teaspoon salt
Coconut Shrimp
- ½ cup vegetable oil (for frying)
- 1 lb shrimp (tail on, peeled and deveined)
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup cornstarch
- ½ cup coconut milk (unsweetened)
- ½ cup unsweetened coconut (shredded)
- ¾ cup Panko breadcrumbs (or plain breadcrumbs)
- ¼ cup cornstarch (for mixing with coconut and breadcrumbs)
Instructions
- To prepare the dip, add all of the dip ingredients (1 cup plain yogurt, 3 tablespoon coconut milk, ¼ cup canned crushed pineapple , 3 tablespoon unsweetened coconut, 2 teaspoon sugar, 1 teaspoon Malibu rum (optional), and ¼ teaspoon salt) to a bowl. Stir together until evenly combined and store in the fridge while you prepare the shrimp.
- You can use peeled and deveined 1 lb shrimp for this recipe as they are, or you can butterfly them. To butterfly the shrimp carefully use a knife to slice the shrimp ¾ of the way through lengthwise down the body, fold the two cut edges over to flatten the shrimp.
- Add the shrimp to a large bowl and season with the 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Prepare a dredging station to batter the shrimp. You will need 3 shallow bowls.
- To the first bowl add ¾ cup cornstarch. To the second bowl add ½ cup coconut milk. To the third bowl stir together the ½ cup unsweetened coconut, ¾ cup Panko breadcrumbs, and¼ cup cornstarch.
- Tip: use one hand for the dry ingredients and one hand for the wet ingredients. Coat the entire shrimp, tail and body, in each step.Working with one shrimp at a time, coat the shrimp in cornstarch and shake off the excess (cover the whole body and tail). Then dip the shrimp into the coconut milk and shake off the excess. Lastly, coat the shrimp in the coconut breadcrumb mixtures. Use your hand to pack the breadcrumbs onto the shrimp and ensure there is an even layer along the whole shrimp and tail.
- You can place the breaded shrimp on a plate, or a sheet pan lined with a piece of parchment paper.
Cook the Shrimp
- PAN FRIED COOKING METHODIn a Dutch oven, large pot, or frying pan with high edges, heat 2" of oil over medium heat. Working in batches, add 4-5 shrimp at a time so there is enough space around each shrimp so they do not touch. Fry for 2-3 minutes, then flip and cook for another 2-3 minutes, or until golden brown and cooked through. Drain the cooked shrimp on paper towels or a wire rack. Repeat until all shrimp are cooked.
- AIR FRYER COOKING METHODPreheat air fryer to 400°F. Add enough shrimp to the air fryer basket to create a single layer with about ¼" of space between each shrimp. Spray the shrimp with cooking spray. Cook for 5-6 minutes or until they start to brown. Flip the shrimp, spray with cooking spray and cook for another 5-6 minutes, or until golden brown and cooked through. Repeat until all shrimp are cooked.
- OVEN BAKED COOKING METHODPlace a wire rack on a large rimmed sheet pan. Spray the shrimp with cooking spray on both sides and place on the baking tray, leaving about ¼" space between the shrimp. Bake for 4-5 minutes, then flip and cook for another 3-4 minutes, or until golden brown and cooked through.
- Serve warm with the pina colada dipping sauce and enjoy!
Last Step! Enjoyed this recipe?Please rate this recipe! This helps our small business thrive. Thank you!
Nutrition Disclosure
Ana says
My fave appetizer at Red Lobster. Tastes even better homemade. Thanks for sharing 🙂