Red Lobster Sour Cream Pina Colada Sauce Recipes

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RED LOBSTER SOUR CREAM PINA COLADA SAUCE



Red Lobster Sour Cream Pina Colada Sauce image

Make and share this Red Lobster Sour Cream Pina Colada Sauce recipe from Food.com.

Provided by Elizabeth M.

Categories     Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup sour cream
1 cup pina colada nonalcoholic drink mix (Coco Lopez)
1/4 cup crushed pineapple
1 tablespoon fresh lemon juice

Steps:

  • Combine Sour Cream and Coco Lopez 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 juice from one lemon.
  • Cover and store refrigerated.

Nutrition Facts : Calories 80.8, Fat 7.6, SaturatedFat 4.4, Cholesterol 19.9, Sodium 30.8, Carbohydrate 2.9, Fiber 0.1, Sugar 2.9, Protein 0.8

COCONUT SHRIMP DIPPING SAUCE



Coconut Shrimp Dipping Sauce image

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

1 cup piña colada mix ( (preferably Major Peters))
5 tablespoons water
2 tablespoons crushed pineapple (drained)
4 teaspoons sweetened flaked coconut
3 tablespoons powdered sugar (plus 1 teaspoon)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water

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

30 RED LOBSTER COPYCAT RECIPES



30 Red Lobster Copycat Recipes image

Provided by Jamie

Categories     Recipes

Number Of Ingredients 30

Bacon-Wrapped Scallops
Cheddar Bay Biscuits
White Cheddar Mashed Potatoes
Hand-Battered Fish And Chips
New England Clam Chowder
Creamy Potato Bacon Soup
Baked Potatoes
Shrimp Scampi
Crab Alfredo
Parrot Isle Jumbo Coconut Shrimp
Nantucket Baked Cod
Shrimp Nachos
Crab Stuffed Mushrooms
Lobster Pizza
Cajun Chicken Pasta
Parmesan-Crusted Fresh Tilapia
Lobster Bisque
Asian Garlic Grilled Salmon
Crispy Shrimp Lettuce Wrap
Seafood-Stuffed Flounder
New York Strip And Rock Lobster Tail (Surf u0026 Turf)
Maple-Glazed Chicken
Tartar sauce
Pina Colada Sauce
Artichoke Dip
Triple Berry Sangria
Chocolate Chip Lava Cookies
Chocolate Lava Cake
Layered Pumpkin Pie
Key Lime Pie

Steps:

  • Choose your preferred recipe for red lobster.
  • Prepare needed ingredients.
  • Cook for 30 minutes or less.

Nutrition Facts :

COPYCAT RED LOBSTER PARROT BAY SHRIMP



Copycat Red Lobster Parrot Bay Shrimp image

This Copycat Red Lobster's Parrot Isle Jumbo Coconut Shrimp & Pina Colada Sauce will have you instantly transported to the beach!

Provided by FoodHussy

Categories     Appetizer     Entree

Time 35m

Number Of Ingredients 12

1.5 lb large shrimp (raw, peeled, deveined, tail on)
3 tbsp corn starch
3/4 cup coconut
3/4 cup panko bread crumbs
2 tbsp unsweetened coconut cream
3 tbsp unsweetened coconut cream
3 tsp sugar
1/2 cup sour cream
4 oz crushed pineapple (drained but save the juice)
1 tbsp pineapple juice
1 tsp Malibu Rum (optional)
splash lime juice

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 PINA COLADA DIPPING SAUCE RECIPE - (4.1/5)



Red Lobster Pina Colada Dipping Sauce Recipe - (4.1/5) image

Provided by WhystleStop

Number Of Ingredients 4

1 cup sour cream
1 cup pina colada nonalcoholic drink mix (Master Mixes for example)
1/4 cup crushed pineapple
1 tablespoon fresh lemon juice

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.

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