This sauce is creamy, tropical, and wildly easy.
When I first created this healthier version of Red Lobster’s Coconut Shrimp recipe, there was one thing they were missing…
A creamy and delicious pineapple and coconut sauce to dip them into!
If you have ever frequented Red Lobster on the regular, you know their fried coconut shrimp platter is not complete without the piña colada sauce that accompanies it. (Yes, it does taste a little like a Creamy Piña Colada!)
It’s delightfully creamy and sweet, yet provides the perfect amount of tanginess.
It took me quite a few batches to get it just right, but the recipe you see below tastes JUST like the kind you get at Red Lobster!! (TBH, I think maybe even better?!)
Not only is it delicious with seafood, it’s also a great addition to a TON of other dishes, too.
From adding it as a spread to your favorite burgers, as a topping to some seafood or chicken tacos, or as an addition to a burrito or buddha bowl, this piña colada sauce goes much further than just being a dip for your coconut shrimp!
Don’t miss these Copycat Red Lobster Biscuits on the side!
Simply perfect for my beloved coconut shrimp.
– Steph D.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Salt. Just a pinch balances out the sweetness and really brings out the flavors of the fruit.
- Yogurt. A plain, unflavored yogurt is best. Feel free to use a Greek yogurt for a bit more tang or a vegan variety if you’re dairy-free or avoiding animal products.
- Crushed Pineapple. Crushed or cubed, in juice or in syrup can all be used. Look for the type packed in juice. If you get the kind in syrup, make sure to leave out the additional sugar in the recipe. If you’re having trouble locating CRUSHED pineapple, you can always buy the pineapple chunks or the whole pineapple. Before adding it to the dip, mince it until it is crushed.
- Coconut. Finely shredded and unsweetened coconut flakes are preferred. Once again, if you can only find the sweetened kind, you’ll want to adjust the amount of additional sugar you use.
- Sugar. Plain white granulated sugar gives just the right amount of sweetness to counteract the bite of the yogurt. If you like a more tangy dip, leave it out. You can also try mixing in some coconut sugar or honey for a refined sugar-free version.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the sauce.
All you need to do is add all the 4 simple ingredients to a medium-sized bowl and whisk or stir everything together until smooth and well incorporated.
Serve immediately or store in the refrigerator for 1-2 hours to serve it chilled.
Serve it up.
As mentioned previously, there are SO many different ways you can enjoy this piña colada dipping sauce.
A few of my favorites include:
- Of course, you can’t beat these Red Lobster Coconut Shrimp .
- On top of these Shredded Chicken Tacos.
- Alongside these Roasted Cauliflower Tacos.
- As an accompaniment to these Garlic Parmesan Baked Chicken Wings.
FAQs
The absolute best type of sauce for coconut shrimp is this piña colada sauce. It’s a simple blend of crushed pineapple, shredded coconut, and yogurt. You can also try a dipping sauce recipe like orange marmalade or Thai sweet chili sauce.
This pineapple coconut sauce will last for up to a week if stored in an airtight container in the refrigerator. Since yogurt is being used, it will tend to separate while storing. Before serving, make sure you give it another good stir so all of the ingredients are well mixed.
Freezing this yogurt dip is not recommended since the texture will change quite drastically.
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Coconut Shrimp Sauce (Red Lobster Copycat)
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Ingredients
- 5.3 ounces yogurt plain, Greek, or dairy-free
- ¼ cup crushed pineapple canned, in pineapple juice
- 2 tablespoons unsweetened coconut finely shredded
- 1-2 teaspoons sugar or coconut sugar
- ⅛ – ¼ salt to taste
Instructions
- Combine Ingredients: Stir all sauce ingredients together in a medium-sized bowl. Whisk or stir with a spoon until smooth and combined.5.3 ounces yogurt, ¼ cup crushed pineapple, 2 tablespoons unsweetened coconut, 1-2 teaspoons sugar, ⅛ – ¼ salt
- Serve immediately or place in the refrigerator for 1-2 hours to serve chilled.
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Notes
- Storage: Sauce will keep for up to a week when stored in an airtight container in the refrigerator.
- Serving size: A serving size is ~2 tablespoons of sauce.
- Ingredients: Buy a bag of shredded coconut and a can of crushed pineapple.
- Prep-ahead: You can leave this sauce in the fridge for a couple hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Sauce Recipes
You can save so much money by making your own sauces at home. Plus, they’re usually healthier than the store-bought kind.
Can’t wait to try this recipe at home. I love Coconut Shrimp now I can have that Yummy Sauce with my shrimp!!😋
Yay! So happy to hear you enjoyed the recipe! I love some coconut shrimp with the special sauce at home, too. Thanks so much for taking the time to leave a comment and rating!
Simply perfect for my beloved coconut shrimp.
Yay! So happy to hear you enjoyed the recipe, Steph! It goes perfect with coconut shrimp. Thanks so much for taking the time to leave a comment and rating!
Is there a way to thicken it? Has anyone added anything to it?
There are a few ways you could thicken the sauce. First, you could try simmering it on the stovetop, just be sure to do it in advance so it cools. You could also add mayonnaise or cream cheese, though those will change the flavor.
I was underwhelmed with the Coconut Flavor. The Pineapple crushed and well drained along with the Shredded Coconut Flakes just seemed to be overpowered by the yogurt flavor. I think its headed in the right direction, but still not flavor packed like I expected. But then I do like strong sauces. So maybe it’s just me.
Sometimes adding just a sprinkle of salt can really enhance the flavors! Thanks for your feedback, though, Tim!
You need to add mayo. My kid works for red lobster. They use mayo in it
I have a Grandson that works at Red Lobster also. So the other ingredients are they close to how they make it? I’m trying the recipe tomorrow 😋 hoping it will spot on. 😊
Can this sauce be frozen
I wouldn’t recommend it, Deb, since it’s made primarily of yogurt. Yogurt tends to separate if frozen and then thawed.