Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl.
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees F. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.
For Red Lobster Pina Colada Dipping Sauce: Mix Pina Colada Mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes.
Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
sweetestevan Member since: December 28, 2009 REVIEW:
Pina colada flavored, breaded shrimp with coconut flakes and rum! My favorite!
Dec 29, 2013
YUM!!! Very much if not just like Red Lobsters sauce and shrimp. I may never need to actually go into the restaurant again...even though I'm sure I will :)
Nov 6, 2013
Guest Foodie REVIEW:
I followed @Cammy's directions and this turned out perfect
Aug 9, 2013
Use panko instead of bread crumbs, cook at lower temp (25 degrees lower), omit the water in the sauce, and you have a winner!
Jul 2, 2013
The dipping sauce is incredible! I actually found the coconut shrimp to be a little too sweet but I think I'll just a combo of sweetened and unsweetened coconut flakes next time. The texture and all that was perfect otherwise.
Jan 18, 2013
coconutlover COMMENT: Can somebody expain what plus mean? And what kind of coconut to use, like the regular flakes or is there a kind to cook with? I just need so speific details which I know someone will tell me not to be so specific with cooking, right? I know but if someone could.answer those 2 questions I'll to wing the rest. Thanks
CDKitchen Staff Reply: If you put your mouse pointer over the "plus" it shows you that it means that ingredient plus (and) the one on the next line. So, in this case it means 1 tablespoon coconut flakes AND 1 teaspoon. The coconut flakes can be purchased in the baking aisle of your supermarket.
Jan 13, 2013
Not a CookVery REVIEW:
First let me say that I'm not a cook but couldn't find the Dipping sauce to buy. So I tried this recipe. I used frozen coconut Shrimp and not being a cook I had no idea what flakes plus or sugar plus were. So I just used powdered sugar and coconut flakes, I also made a triple batch and added about 1/2 oz rum to the mix. It was very good and others thought it was the same as Red Lobster, only maybe a little chunkier, which was good. My thoughts were maybe a little too sweet, so next time will cut down on the powered sugar a little. Very Good Dipping Sauce to. Thanks.
Sep 7, 2012
mrdlively Member since: September 7, 2012 REVIEW:
The sauce had a good flavor but I have to agree with other reviewers that it was too thin. I used panko bread crumbs instead of regular bread crumbs to give the shrimp an extra crunch. The shrimp turned out okay but next time I will fry them at 325. At 375 I was burning the edges of the coconut that were sticking out of the breading while just getting the rest of the breading the right color. Overall they were good.
Jul 14, 2012
I was amazed by the ease of this resipe and the taste of it. My 12 year old son does not like new things and really doesn't care for shrimp. I must admit I was really hoping he would not like the dip and shrimp and go for the fish sticks I made with the meal for my two year old daughter so there would be more for me and ok, my husband too...but, he loved it. I am getting ready to make the dip for the second time this month! Great recipe!!!
Apr 28, 2012
Guest Foodie COMMENT: I am anxiously waiting to prepare it . Just reading the reviews i know that it's gonna be DELISH!!!!!
Jan 17, 2012
Ladybug_Vic Member since: January 17, 2012 COMMENT: I hate to sound like an idiot.. but what Pina Colada Mix are you using? I am assuming it is liquid... but do you use the frozen concentrate?
CDKitchen Staff Reply: I assumed it was the bottled kind (that you find with the other mixers at the grocery or liquor store)
Dec 31, 2011
I did like this recipe very much and would for sure make it again. I would do the following differently: I deep fried mine and they got a little chewy-I think my fryer was a little sluggish. I would pan fry them the next time. I think the sauce tasted as good as the real deal. Would omit the extra sugar next time. Those who had difficulty with thickness maybe needed to be sure to cook it long enough. It did thicken as it sat. I also felt (confirmed by my hubby) that the breading was missing just the slight hint of spice/heat. At the restaurant, they have just a tiny bit of zing in the flavor. Overall, they were for sure very tasty and very close to the original. Will make again! Thanks for help with a yummy dinner!
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