Best 4 Red Lobster Pina Colada Dipping Sauce Recipes

COCONUT SHRIMP DIPPING SAUCE

Steps:

• Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
• Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.
• Mix cornstarch and cold 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.
• The sauce is served at room temperature with Parrot Bay Rum Shrimp.

RED LOBSTER PINA COLADA DIPPING SAUCE RECIPE - (4.1/5)

Steps:

• Combine Sour Cream and Drink Mix in a mixing bowl, and mix 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 sauce too thin. Drain crushed pineapple. Fold crushed pineapple into cream mixture. Finish with lemon juice. Cover and store refrigerated.

RED LOBSTER PARROT BAY COCONUT SHRIMP

Steps:

• Prepare pina colada dipping sauce first by combining all the ingredients.
• Cover this and let it chill out in the fridge while you make the shrimp.
• Heat oil to 350 degrees.
• Measure 3/4 cup of flour into a medium bowl.
• In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
• Stir milk and rum into flour mixture.
• Let this batter stand for five minutes.
• While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
• Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
• Leave the tail intact.
• To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
• Arrange the shrimp on a plate until all of them are battered.
• Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.
• Remove shrimp to a rack or paper towels to drain.
• Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

RED LOBSTER SOUR CREAM PINA COLADA SAUCE

Steps:

• Combine Sour Cream and Coco Lopez in a mixing bowl, and mix 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 sauce too thin.
• Drain crushed pineapple.
• Fold crushed pineapple into cream mixture.
• Finish with juice from one lemon.
• Cover and store refrigerated.