Back in 2009, my hubby and I stayed in for dinner for Valentine’s. He loves Red Lobster’s coconut shrimp with pina colada dipping sauce. So, I decided to make that for our main dish.
I always go the easy route when it comes to the coconut shrimp. I used to buy frozen coconut shrimp at Sam’s Club. However, they haven’t had it in their store here for a while. So I went and got some from Costco. I love the kind made with panko bread crumbs. Then, I found a copy cat recipe of the Red Lobster’s pina colada dipping sauce on cdkitchen.
I have modified it slightly from the original to make this version below. Every time I make coconut shrimp now, this sauce goes right along with it. My hubby loves it and doesn’t mind that we’re at home instead of Red Lobster.
The base in made using a pina colada drink mix found on the drink isle at the grocery store. I like the Mr. & Mrs. T brand. It also includes some crucsted pineapple and coconut too. Cornstarch is used to make this sauce thicken.Print
- 1 cup pina colada bottled mix (I use Mr. & Mrs. T)
- 1/4 cup water
- 2 Tbsp crushed pineapple (drained)
- 1 Tbsp PLUS 1 tsp sweetened coconut flakes
- 3 Tbsp PLUS 1 tsp powdered sugar
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- Mix the 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 coconut shrimp.