Copycat Red Lobster Coconut Shrimp Sauce Recipe
Introduction
This Copycat Red Lobster Coconut Shrimp Sauce is a delightful blend of tropical flavors and creamy texture that perfectly complements crispy shrimp. Easy to make and refreshingly sweet with a hint of tang, it brings a taste of the coast right to your kitchen.
Ingredients
- 3/4 cup pina colada mix (liquid)
- 1 1/2 cups sour cream
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup crushed pineapple (drained)
- 2 tablespoons lime juice
- Zest of one lime
Instructions
- Step 1: Gently whisk together the sour cream and pina colada mix in a large bowl until smooth.
- Step 2: Stir in the powdered sugar until fully combined and the mixture is evenly sweetened.
- Step 3: Fold in the crushed pineapple, shredded coconut, lime juice, and lime zest carefully to keep the texture light.
- Step 4: Cover the bowl or transfer the sauce into an airtight container and refrigerate for at least one hour to allow the flavors to meld before serving.
Tips & Variations
- Use unsweetened shredded coconut for a less sweet sauce, or sweetened for a more dessert-like flavor.
- Adjust the powdered sugar to taste if you prefer a tangier or sweeter sauce.
- Try adding a pinch of cayenne pepper for a subtle spicy kick that complements the sweetness.
Storage
Store the sauce in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This sauce is best served chilled and should not be frozen as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this sauce in advance?
Yes, in fact, refrigerating the sauce for at least an hour before serving enhances the flavors and improves the texture.
Is this sauce good on other dishes besides shrimp?
Absolutely! It pairs well with grilled chicken, fish tacos, or even as a dip for fresh vegetables.
PrintCopycat Red Lobster Coconut Shrimp Sauce Recipe
This Copycat Red Lobster Coconut Shrimp Sauce recipe offers a creamy, tropical dipping sauce bursting with flavors of pineapple, coconut, and lime. Perfect for dipping crispy coconut shrimp or as a refreshing condiment for seafood dishes, this easy-to-make sauce combines pina colada mix with sour cream and tropical ingredients to replicate the iconic restaurant’s signature flavor at home.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (includes chilling time)
- Yield: About 2 cups 1x
- Category: Sauce
- Method: No-Cook
- Cuisine: American
Ingredients
Ingredients
- 3/4 cup pina colada mix (liquid)
- 1 1/2 cups sour cream
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup crushed pineapple (drained)
- 2 tablespoons lime juice
- Zest of one lime
Instructions
- Combine sour cream and pina colada mix: Gently whisk together the sour cream and pina colada mix in a large bowl until smooth and well incorporated to form the base of the sauce.
- Add powdered sugar: Stir in the powdered sugar thoroughly to balance the tart and creamy flavors with a hint of sweetness.
- Fold in tropical ingredients: Carefully fold in the drained crushed pineapple, shredded coconut, lime juice, and lime zest to infuse the sauce with tropical flavor and texture.
- Chill before serving: Cover the bowl with plastic wrap or transfer the sauce into an airtight container. Refrigerate for at least one hour to allow the flavors to fully meld and the sauce to thicken slightly before serving.
Notes
- Use either sweetened or unsweetened shredded coconut based on your sweetness preference.
- Ensure pineapple is well drained to prevent the sauce from becoming too watery.
- Adjust powdered sugar to taste if you prefer a sweeter or more tart sauce.
- This sauce pairs perfectly with crispy coconut shrimp but also works well with grilled seafood or as a dip for crackers.
- Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Keywords: coconut shrimp sauce, copycat Red Lobster sauce, seafood dipping sauce, pina colada sauce, tropical shrimp sauce
