Red Lobster Coconut Shrimp with Colada Dipping Sauce

Oh my heck! These are so dang close to the real deal, the sauce as well! I am so excited about this recipe! I made a few tweeks to it to make it even closer. I found this recipe on,

Red Lobster Coconut Shrimp with Colada Dipping Sauce

Colada Dipping Sauce

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned, drained)
2 Tblsp sugar (You can get away with 1 Tblsp but it really does need a little sugar or it tastes too sour)


6-8 cups canola oil (I used 3 cups in a dutch oven skillet)
12 large shrimp, peeled and deveined (about 1/2lb). I used half of a 1lb bag of frozen, raw, peeled and deveined shrimp instead of fresh. You can just run luke warm water over the frozen shrimp to thaw.
1 1/2 cups flour, divided
2 Tblsp sugar
1/4 tsp salt
1 cup pina colada nonalcoloic drink mix
1 cup panko bread crumbs
3/4 cup flaked coconut unsweetened

Prepare sauce by combining all the ingredients. Cover and let chill in fridge until shrimp are done. Heat oil to 350, or if using stovetop with skillet, use medium heat, let heat for about 5 minutes or until brought to temp.
Put 3/4 cup flower into a medium bowl.
In another medium bowl, mix together the remaining 3/4 cup flower, sugar and salt.
Stir in the pina colada drink mix into the flower and sugar and salt mix. Let batter stand for 5 minutes.
While batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl. To batter 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 one shrimp first to make sure oil temp is not too high and not too low. Fry shrimp by dropping six at a time into the hot oil for 2-3 minutes on each side until golden. Remove shrimp to a rack or paper towels to drain. Serve with dipping sauce. EnJOY!