Best Red Lobster Sour Cream Pina Colada Sauce Recipes

Coconut Shrimp Dipping Sauce image

Provided by Stephanie Manley

Time 20m

Number Of Ingredients 6

1 cup piña colada mix ( (preferably Major Peters))
5 tablespoons water
2 tablespoons crushed pineapple (drained)
4 teaspoons sweetened flaked coconut
3 tablespoons powdered sugar (plus 1 teaspoon)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water

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.

Nutrition Facts : Calories 46 kcal, Carbohydrate 10 g, Sodium 12 mg, Sugar 10 g, ServingSize 1 serving

Red Lobster Pina Colada Dipping Sauce Recipe - (4.1/5) image

Provided by WhystleStop

Number Of Ingredients 4

1 cup sour cream
1 cup pina colada nonalcoholic drink mix (Master Mixes for example)
1/4 cup crushed pineapple
1 tablespoon fresh lemon juice

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 image

Provided by Dropbear

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
6 -8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan Parrot Bay Coconut Rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut
salsa

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.