Copycat Best Red Lobster's Coconut Shrimp Ever

Copycat Best Red Lobster's Coconut Shrimp Ever


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The sweet coconut, rum and pina colada mix make this a shrimp dish fit for any island getaway.

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Serving Size / Yield

6 servings


  • 2 C. plain bread crumbs
  • 1 1/2 C. corn starch, divided
  • 2 C. sweetened coconut flakes
  • 1 1/2 C. pina colada drink mix, divided
  • 2 Tbs. powdered sugar
  • 1/3 C. Captain Morgan Spiced Rum
  • 1 lb. large uncooked shrimp, peeled, deveined, butterflied
  • Vegetable oil for deep frying
  • 1/3 C. sour cream
  • 1/3 C. canned crushed pineapple, drained

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Combine bread crumbs, 1/2 C. cornstarch, and coconut flakes in a bowl and set aside. Combine 1 C. pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 C. corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 C. pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce.

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