Ready in under 5 minutes and made with 4 ingredients, this Piña Colada Coconut Shrimp Sauce recipe tastes just like the one at Red Lobster! It is made with Greek or plain yogurt, crushed pineapple, and shredded coconut. But don’t stop at shrimp, pile it on burgers or tacos for a real treat!
Piña Colada Dipping Sauce for Coconut Shrimp
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!
Table of Contents
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- 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.
- Salt. Just a pinch balances out the sweetness and really brings out the flavors of the fruit.
How to Make Coconut Shrimp Sauce
Please see the recipe card below for more detailed ingredient amounts.
1. Make the Sauce
There is not much to making this creamy piña colada 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.
2. Serve It Up
This copycat Red Lobster coconut shrimp recipe is super easy to whip up as a main dish. Simply dredge raw shrimp in a flour mixture, then an egg mixture, then a bowl with a Panko breadcrumbs and coconut flakes. For the best results, pan-fry the breaded shrimp in a single layer. Use a large skillet over medium heat with just enough oil to cover the bottom and cook until golden brown.
As mentioned previously, there are SO many different ways you can enjoy this piña colada dipping sauce.
A few of my favorites include:
- Alongside these Roasted Cauliflower Tacos.
- As an accompaniment to these Garlic Parmesan Baked Chicken Wings.
- On top of these Shredded Chicken Tacos.
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.
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.
Creamy sauces like Secret Sauce, Chick-fil-A Sauce, Remoulade Sauce, Greek Tzatziki Sauce, and Sriracha Mayo are perfect for just about any recipe.
And don’t miss out on this Teriyaki Sauce, Buffalo Sauce, Cocktail Sauce, Peanut Sauce, and Mole Sauce.
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Coconut Shrimp Sauce (Red Lobster Copycat)
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Ingredients
- 5.3 oz. yogurt plain, Greek, or dairy-free
- ¼ cup crushed pineapple canned, in pineapple juice
- 2 Tbsp. unsweetened coconut finely shredded
- 1-2 tsp. 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 oz. yogurt, ¼ cup crushed pineapple, 2 Tbsp. unsweetened coconut, 1-2 tsp. sugar, ⅛ – ¼ salt
- Serve immediately or place in the refrigerator for 1-2 hours to serve chilled.
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Notes
- Sauce will keep for up to a week when stored in an airtight container in the refrigerator.
- A serving size is ~2 tablespoons of sauce.
- Save time. Buy a bag of shredded coconut and a can of crushed pineapple.
- Pay attention. There can be lots of extra sugar in canned pineapple, so get one in juice, not syrup.
- Make it early. You can leave this sauce in the fridge for a couple hours.
- Stir it up. If it separates, simply give this sauce a good mix before serving.
- Get creative. This tropical dipping sauce is delicious on tacos and burgers, too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.