Best 7 Red Lobster Sour Cream Pina Colada Sauce Recipes
Indulge in a tropical culinary adventure with Red Lobster's tantalizing Sour Cream Pina Colada Sauce, a delectable symphony of flavors that will transport your taste buds to paradise. This luscious sauce seamlessly blends the tangy zest of sour cream with the sweet and creamy embrace of pineapple and coconut, creating a harmonious balance that complements a variety of dishes.
Embark on a culinary journey through this article, where you'll discover not only the secrets behind crafting this irresistible sauce but also an array of tantalizing recipes that elevate everyday meals into extraordinary culinary experiences. From succulent shrimp and chicken to tender vegetables and even a delightful twist on classic pasta dishes, each recipe showcases the versatility of this versatile sauce, promising an explosion of flavors with every bite.
Prepare to be captivated by the vibrant colors and enticing aromas that fill your kitchen as you follow the step-by-step instructions, expertly guiding you through the process of creating this tropical masterpiece. Let your creativity shine as you explore variations and substitutions, customizing the sauce to suit your unique taste preferences.
Feast your eyes on the vibrant photographs that accompany each recipe, offering a visual feast that will leave you craving more. Gather your ingredients, sharpen your knives, and prepare to embark on a culinary adventure that will leave you and your loved ones savoring the taste of paradise with every bite.
COCONUT SHRIMP DIPPING SAUCE
You can make the best ever Red Lobster Pina Colada Dipping Sauce for coconut shrimp. This sauce is also perfect for chicken and even fresh fruit.
Provided by Stephanie Manley
Categories Main Course
Time 20m
Number Of Ingredients 6
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
COPYCAT RED LOBSTER PARROT BAY SHRIMP
Steps:
- Please note - pour out the coconut cream into a bowl and mix together. It separates and there's a solid portion and a liquid portion. You can microwave it for 30 seconds so they mix together more easily.
- In a small bowl whisk 2 tablespoons cream of coconut, sugar and sour cream until well combined.
- Stir in the crushed pineapple. Whisk in the lime juice, Malibu Rum and pineapple juice to thin it out a little.
- Refrigerate until ready to serve. You can make this in advance as well.
- Cover a large baking sheet with parchment paper.
- Season the shrimp with salt and pepper.
- Add ½ the cornstarch and ½ the shrimp to a large ziploc bag. Close the bag and shake it up gently to coat the shrimp.
- In a large shallow bowl mix the coconut flakes and panko crumbs together. Remove half of them to a separate bowl.
- Working with a few of the corn starch coated shrimp at a time, dunk them into the coconut cream, let the excess drip off then coat them with the coconut-panko mixture (adding more to the bowl as needed) patting it on with your hands to help it stick.
- Place them on the baking sheet. Continue until they're all coated.
- Repeat with the remaining cornstarch and shrimp until they're all coated.
- Cover them with plastic wrap and refrigerate until ready to cook.
- Set each of the shrimp in the air fryer so they're not touching
- Spritz with olive oil spray
- Air Fry at 400 for 7 minutes - flip
- Spray and air fry 7 min more
- In a Dutch oven or deep-sided frying pan fitted with a splatter screen heat about 1 + ½ inches of oil over medium heat to 350 degrees F.
- Fry the shrimp in batches of 6 - 8 shrimp about 3 minutes or until golden.
- Drain on paper towels or a wire rack.
- Serve warm with pina colada dipping sauce.
Nutrition Facts : ServingSize 0.3 lb shrimp, Calories 492 kcal, Carbohydrate 39.6 g, Protein 39 g, Fat 18.8 g, SaturatedFat 14.1 g, Cholesterol 344 mg, Sodium 475 mg, Fiber 2.2 g, Sugar 26.6 g
RED LOBSTER COPYCAT PINA COLADA SAUCE
This is the best ever Red Lobster copycat Pina Colada dipping sauce! Just a few simple ingredients go into this copycat version of the popular pineapple coconut dipping sauce served at Red Lobster. Goes great with coconut shrimp, chicken, or even fish tacos!
Provided by Tara Ziegmont
Categories Appetizer Condiment Gluten-free Snack
Time 5m
Number Of Ingredients 6
Steps:
- Combine sour cream and drink mix in a mixing bowl, and gently whisk together. Do not use an electric mixer, and do not over mix by hand as it will cause the sour cream to break down and make sauce too thin.
- Drain crushed pineapple and fold that with the coconut into cream mixture.
- Gently stir in lemon juice and powdered sugar.
- Cover and store in the refrigerator.
Nutrition Facts : Calories 53 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 22 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
RED LOBSTER PINA COLADA DIPPING SAUCE RECIPE - (4.1/5)
Provided by WhystleStop
Number Of Ingredients 4
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.
COPY CAT COCONUT SHRIMP WITH PINA COLADA SAUCE LIKE RED LOBSTER'S.
A long time ago we went to Red Lobster and I thougt I try their Coconut Shrimp. I love them, so I thougt I'd try to copy what I thought they had in their recipe. Turned out really good.
Provided by Norma DeRemer
Categories Seafood
Time 35m
Number Of Ingredients 10
Steps:
- 1. Place 1 cup corn starch in a bowl; set aside.
- 2. Combine bread crumbs, 1/2 cup corn starch and coconut flakes in a separate bowl; set aside.
- 3. Combine 1 cup pina colada drink mix, powdered sugar and rum if desired in a separate bowl; set aside
- 4. Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture and back into coconut mixture.
- 5. Carefull drop each coated shrimp into 375 degree oil, fry until golden brown, drain on a brown paper bags.
- 6. To make sauce for dipping.
- 7. Combine 1/2 cup pina colada drink mix, sour cream and pineapple, stir and place in a bowl.
- 8. Dip fried shrimp in the sauce and enjoy.
- 9. * Also can be baked on a greased cookie sheet at 450 or until golden brown or broiled in your oven. Watch not to burn them.
PINA COLADA SAUCE
This sauce goes well on the Pina Colada French Toast recipe in my collection. But it has so many other uses. Try it warm, over ice milk, pancakes, angel food cake, cooked rice, or sliced bananas! Recipe from Lean and Luscious and Meatless.
Provided by Whisper
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, combine pineapple juice, cornstarch and sugar, mixing well to dissolve cornstarch.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Boil 1 minute, stirring.
- Remove from heat and stir in coconut extract.
- Serve warm.
Nutrition Facts : Calories 35.6, Fat 0.1, Sodium 1, Carbohydrate 8.7, Fiber 0.1, Sugar 6.3, Protein 0.1
RED LOBSTER PARROT BAY COCONUT SHRIMP
The best part is the pina colada dipping sauce. And it's true, that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, even on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens up the batter as well as adding a great coconut flavor
Provided by Dropbear
Categories Lunch/Snacks
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 537.8, Fat 15.7, SaturatedFat 10.2, Cholesterol 61.6, Sodium 490.5, Carbohydrate 85, Fiber 3.5, Sugar 26.9, Protein 14.4
Tips:
- If you want to use coconut milk to make the pina colada sauce, just use the same amount and method as the sour cream.
- Feel free to adjust the amount of pineapple juice and sugar to your taste. If you like a sweeter sauce, add more sugar. If you prefer a more tart sauce, add more pineapple juice.
- To make a non-alcoholic version of the pina colada sauce, simply omit the rum.
- The Red Lobster sour cream pina colada sauce can also be used as a dipping sauce for fruits, such as strawberries, pineapple, and bananas.
- If you don't have heavy cream, you can use milk instead. However, the sauce will be slightly thinner.
- You can also add a teaspoon of vanilla extract to the sauce for extra flavor.
Conclusion:
The Red Lobster sour cream pina colada sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for seafood dishes, such as shrimp and fish, but it can also be used on chicken, pork, or even vegetables. The sauce is also great as a dipping sauce for fruits or as a topping for desserts. So, next time you're looking for a unique and flavorful sauce to try, give the Red Lobster sour cream pina colada sauce a try. You won't be disappointed!
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