Red Lobster Pina Colada Shrimp by Todd Wilbur
Transform your kitchen into a tropical paradise with Todd Wilbur’s copycat recipe for Red Lobster’s Piña Colada Shrimp! Perfectly crispy golden shrimp are coated in a sweet coconut-breadcrumb crust and fried to perfection, delivering an irresistible balance of crunch and flavor. Paired with a luscious homemade piña colada dipping sauce featuring crushed pineapple, rich cream of coconut, and a touch of sour cream, this dish is the ultimate combination of savory and sweet. Ready in just 30 minutes, it’s ideal for a quick weeknight dinner or as an impressive appetizer for your next gathering. Savor the vibrant flavors of the islands with this restaurant-quality recipe made right at home!
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Ingredients
- 24 pieces Large shrimp (peeled and deveined)
- 0.75 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 teaspoons Salt
- 1 teaspoons Baking powder
- 0.75 cups Ice-cold water
- 4 cups Vegetable oil (for frying)
- 2 cups Sweetened coconut flakes
- 1 cup Breadcrumbs
- 0.5 cups Crushed pineapple
- 0.5 cups Cream of coconut (such as Coco Lopez)
- 0.25 cups Sour cream
- 2 teaspoons Sugar
Directions
Step 1
In a medium bowl, combine the flour, cornstarch, salt, and baking powder.
Step 2
Gradually whisk in the ice-cold water to create a smooth batter. Set this batter aside.
Step 3
In a shallow dish, mix the sweetened coconut flakes and breadcrumbs together.
Step 4
Heat the vegetable oil in a deep skillet or deep fryer to 350°F (175°C).
Step 5
Dip each shrimp into the batter, letting the excess drip off, and then coat it generously with the coconut-breadcrumb mixture. Press lightly to adhere the coating to the shrimp.
Step 6
Carefully place the coated shrimp into the hot oil, frying them in batches of 6-8 pieces to avoid crowding. Fry for about 2-3 minutes per batch, or until the shrimp turn golden brown and crispy.
Step 7
Remove the shrimp from the oil and drain on a paper towel-lined plate. Repeat for the remaining shrimp.
Step 8
While the shrimp cool slightly, prepare the piña colada dipping sauce.
Step 9
In a blender or food processor, combine the crushed pineapple, cream of coconut, sour cream, and sugar. Blend until smooth.
Step 10
Serve the crispy shrimp hot with the piña colada dipping sauce on the side. Enjoy!
Nutrition Facts
| Serving size | (2531.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12366.7 |
| Total Fat 1102.1g | 0% |
| Saturated Fat 264.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 731.8mg | 0% |
| Sodium 5453.4mg | 0% |
| Total Carbohydrate 612.6g | 0% |
| Dietary Fiber 41.5g | 0% |
| Total Sugars 330.3g | |
| Protein 130.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 364.4mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 2295.8mg | 0% |
Source of Calories