If you're a fan of coconut shrimp, then you're probably a huge fan of Red Lobster's Pina Colada Dipping Sauce. This recipe is very similar to Red Lobster's and is said to have come from the Red Lobster website.
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| Bottled lemon juice is shown and can be used, but fresh lemon juice is preferred. |
Red Lobster Pina Colada Dipping Sauce
1 cup Coco Lopez Cream of Coconut (found in the liquor section)
1 cup sour cream
1 cup sour cream
1/4 cup crushed pineapple, drained
1 tsp. fresh lemon juice
Stir the can of Coco Lopez in case the contents have separated. By hand, combine sour cream and 1 cup Coco Lopez in a mixing bowl mixing together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make the sauce too thin. Fold the crushed pineapple and lemon juice into the mixture. Cover and refrigerate for several hours or overnight before serving so flavors can meld.
Notes:
*Leftover dipping sauce can be frozen for several weeks. Thaw in refrigerator and stir before serving.
*If you have an air fryer, frozen coconut shrimp is delicious cooked in it and can be found at any major grocery store. The shrimp pictured are SeaPak Jumbo Coconut Shrimp. My air fryer is the Paula Dean 8.5 qt. (1700w), and I cook 6-8 shrimp at 400 for 5-6 minutes. I spritz once with oil and don't turn during cooking.
*Leftover dipping sauce can be frozen for several weeks. Thaw in refrigerator and stir before serving.
*If you have an air fryer, frozen coconut shrimp is delicious cooked in it and can be found at any major grocery store. The shrimp pictured are SeaPak Jumbo Coconut Shrimp. My air fryer is the Paula Dean 8.5 qt. (1700w), and I cook 6-8 shrimp at 400 for 5-6 minutes. I spritz once with oil and don't turn during cooking.
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