5-Minute Red Lobster Coconut Shrimp Sauce
This creamy, sweet Red Lobster coconut shrimp sauce tastes just like the restaurant favorite, and it takes 5 minutes to mix together.
You only need a few pantry staples. Stir it together while your coconut shrimp cooks, and you’ve got that signature dipping sauce without leaving home.
What Makes This Dipping Sauce So Good
The sauce hits the same sweet, tangy, creamy notes as the original. Coconut cream gives it richness without being heavy, and a touch of pineapple adds that tropical finish.
It holds up for days in the fridge, so you can make it ahead. I keep a batch around for dipping shrimp, chicken, or even fresh fruit.
Ingredients
- 1/2 cup sweetened cream of coconut (like Coco Lopez): this is the thick, sweet kind used in piña coladas, not canned coconut milk.
- 1/4 cup sour cream: full-fat gives the richest texture.
- 3 tablespoons crushed pineapple, drained well: pressing out the liquid keeps the sauce from thinning.
- 2 tablespoons granulated sugar: adjust a little up or down to match your sweet tooth.
- 1 teaspoon lemon juice: fresh or bottled; brightens the sweetness nicely.
- Pinch of salt: just enough to balance all the flavors.
Variations / Substitutions
- Make it dairy-free: use a vegan sour cream alternative; the cream of coconut is already dairy-free.
- Double the pineapple: add an extra tablespoon for a chunkier, fruitier sauce.
- Lighter version: swap the sour cream for plain Greek yogurt, but the sauce will be tangier.
- Extra coconut punch: stir in a teaspoon of sweetened shredded coconut right before serving.
For the full experience, serve with homemade coconut shrimp.
How to Make Red Lobster Coconut Shrimp Sauce
Step 1: Whisk the Creamy Base
In a small bowl, whisk together the 1/2 cup cream of coconut and 1/4 cup sour cream until completely smooth. If the cream of coconut has separated or is too stiff, let it sit at room temperature for 10 minutes and stir it well before measuring. The mixture will look pale and thick.
Step 2: Stir in the Pineapple
Drain the 3 tablespoons crushed pineapple very well, pressing out as much juice as you can. Stir it into the creamy base, then add the 2 tablespoons sugar, 1 teaspoon lemon juice, and the pinch of salt. Mix until everything is evenly combined and the sauce takes on a speckled look from the pineapple.
Step 3: Chill and Serve
Cover the bowl and refrigerate for at least 15 minutes to let the flavors come together. Give it a quick stir, then serve it cold alongside hot coconut shrimp or any crispy snack. It will thicken slightly as it chills.
Tips for the Best Coconut Dipping Sauce
- Use the sweetened cream of coconut from the cocktail mixer aisle, not unsweetened coconut cream or coconut milk from a carton.
- Taste and tweak the sugar and lemon juice to your liking before you chill it.
- The sauce only gets better the next day, so making it ahead is a smart move.
- For a thinner consistency, stir in a teaspoon of milk or water at a time after it has chilled.
- This recipe doubles easily for a crowd.
Multiply the batch easily:
| Servings | Cream of Coconut | Sour Cream | Crushed Pineapple | Sugar |
|---|---|---|---|---|
| 4 | 1/2 cup | 1/4 cup | 3 tbsp | 2 tbsp |
| 8 | 1 cup | 1/2 cup | 6 tbsp | 4 tbsp |
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 5 days. The sauce may firm up as it sits; just give it a stir.
- Serve Cold: This sauce is meant to be enjoyed straight from the fridge, no reheating needed.
What to Serve This Sauce With
Beyond classic coconut shrimp, try it with crispy chicken tenders or sweet potato fries for a sweet-and-savory contrast. Spoon it over fresh pineapple spears or a fruit salad for a quick dessert. It even makes a sunny dip for crispy wonton chips.
Frequently Asked Questions
Can I use coconut milk instead of cream of coconut?
No. Coconut milk is unsweetened and much thinner; it won’t give you the thick, sweet body the sauce needs.
How can I make this sauce dairy-free?
Substitute the sour cream with your favorite plant-based sour cream. The cream of coconut is already dairy-free, so the swap works smoothly.
My sauce came out too thick. What do I do?
Stir in a teaspoon of pineapple juice or water until it reaches the consistency you like.
Can I freeze this sauce?
It’s not recommended. The texture can turn grainy and separate once thawed, so it’s best kept in the fridge.
Red Lobster Coconut Shrimp Sauce Recipe
Ingredients
Method
- Whisk cream of coconut and sour cream until smooth.
- Stir in drained pineapple, sugar, lemon juice, and salt.
- Refrigerate at least 15 minutes, then serve cold.
