For Valentine’s my hubby and I stayed in for dinner. He loves Red Lobster’s coconut shrimp with pina colada dipping sauce, so I decided on that for our main dish. I always go the easy route when it comes to the shrimp. I used to buy it at Sam’s Club, however, they haven’t had it in their store here for a while. So I went and got some from Costco. I love the kind made with panko bread crumbs. Then, awhile back, I found a copy cat recipe of the Red Lobster’s pina colada dipping sauce on cdkitchen. I have modified it slightly from the original. Every time I make coconut shrimp this sauce goes right along with it. My hubby loves it and doesn’t mind that we’re at home instead of Red Lobster.
1 cup Pina Colada bottled mix (I use Mr. & Mrs. T)
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon PLUS 1 teaspoon sweetened coconut flakes
3 tablespoons PLUS 1 teaspoon powdered sugar Powdered Sugar
1 tablespoon corn starch
2 tablespoons cold water
Mix Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 – 12 minutes. Mix corn starch and 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. Sauce is served at room temperature with coconut shrimp.