Coconut Shrimp Dipping Sauce (Red Lobster Pina Colada Copycat)

This is a delightful, sweet dipping sauce, perfect for shrimp or even chicken nuggets. At Red Lobster, the sauce is served at room temperature with Parrot Bay Rum Shrimp. Our version of this sauce tastes just like the Red Lobster’s Piña Colada Dipping Sauce.

Homemade copycat Red Lobster Pina Colada Dipping Sauce in a bowl on a plate with fried shrimp.

Coconut Shrimp Dipping Sauce

Red Lobster is known for its amazing shrimp. It is flavorful, cooked with coconut, and then you have this amazing dipping sauce. You will love to make this sauce, it is simple to prepare and best of all it takes just moments to make. I know you can serve the dipping sauce with shrimp, or even chicken. You are going to love how easy it is to make this super simple sauce.

Homemade copycat Red Lobster Pina Colada Dipping Sauce in a bowl with fried shrimp.

This Pina Colada Dipping Sauce is easy to make, you will need a few simple ingredients you can find at most any grocery store. You will need some Pina Colada mix, coconut, pineapple, powdered sugar, and some pineapple juice. Anyone can make this simple recipe, you can literally put this recipe together in about 10 minutes. I like to put this together ahead of time, and let it rest in the refrigerator for about an hour before serving.

You might wonder how else you can use this sauce. This sauce is a great dipping sauce for homemade nuggets, chicken tenders, and it could even work with fresh fruit.

How Do You Make Shrimp Sauce From Scratch?

It is super simple to make shrimp sauce from scratch. For this recipe you will combine pina colada mix, water, crushed pineapple, sweetened flaked coconut, powdered sugar, and cornstarch together. This will give you a wonderful tropical inspired dipping sauce.

What is Shrimp Sauce Used For?

Shrimp sauce is a condiment for fried or even boiled shrimp.

Which Coconut Flakes Are Best?

We use sweetened coconut flakes in this recipe, the sweetness adds the perfect touch to the sauce. You can use regular flaked coconut, both will work fine.

What Do You Eat Coconut Shrimp With?

So you might wonder what else should you enjoy with coconut shrimp,  other than this delicious sauce.  Coconut shrimp is very diverse and there are lots of dishes you can serve with it. I would like to recommend:

  • Buttered rice
  • Fried rice
  • French fries
  • Coleslaw
  • Green beans

What Size Shrimp For Coconut Shrimp?

You should use either medium or large shrimp for coconut shrimp. The larger shrimp allows for the delicious breading to go on the shrimp. Flaked coconut can be large, and you want the larger shrimp so the coconut does not overwhelm the shrimp.

Do you love the Red Lobster? Be sure to check out these recipes

Best Dipping Sauce Recipes

Check out even more easy dips and sauces and the best copycat recipes.

Coconut shrimp with pina colada dipping sauce on a plate

Coconut Shrimp Dipping Sauce

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.
4.71 from 51 votes
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Course: Main Course
Cuisine: American
Keyword: Red Lobster Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10
Calories: 46kcal


  • 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


  • Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan. 
  • Cook over medium-low heat until the sauce begins to simmer, stirring frequently. Reduce heat to low and let the mixture simmer slowly for 10 to 12 minutes. 
  • Mix cornstarch and cold water together to make a slurry. Add the slurry to the sauce, stirring while adding, until well blended.
  • Let the mixture simmer for 3 to 5 minutes longer, stirring occasionally. Remove the sauce from the heat and let it cool to room temperature.
  • Serve the sauce at room temperature.



This sauce is super easy to make!
You can store the leftover sauce in the refrigerator for up to 3 days after preparing.


Calories: 46kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 10mg | Fiber: 0g | Sugar: 10g | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Elaine Ottley

    4 stars
    I just wanted to let you know this recipe can be used for dishes other than shrimp or chicken. We had it served to us as coleslaw dressing at a restaurant. Really brightened up the coleslaw.

  2. Tammy Williams

    5 stars
    OMG….You nailed this Recipe Stephanie it’s Fantastic my husband thinks I went to Red Lobster and bought the Dipping Sauce he does not believe I made it LOL 😋

  3. Beth

    4 stars
    Once this recipe was done I added a few table spoons of plain Fage yogurt to make it creamy and it was perfect. Without the yogurt it was like a dessert topping.

  4. Aubrey

    4 stars
    Tasted very close to the real thing although I did add about 3-4 T more sugar to it because it seemed a bit under sweetened … may be because my crushed pineapple was in light juice…. I would taste it first because if your crushed pineapple is in heavy syrup then you probably don’t need to add any excess sugar.

  5. Jane M

    5 stars
    I made this recipe to go with coconut shrimp. The flavors where amazing. Very good and I would make it again.

  6. Marg

    Has anyone tried making a larger batch and freezing it. We are just 2 people so don’t need much at a time.

    • Stephanie

      I have not tried freezing this before. You could try to cut the recipe in half. If you slide the servings number in the nutritional info portion, it will adjust the recipe for you.

  7. Julie

    I tried the sauce when I ordered a grilled chicken breast it was great. I now make the sauce wherever I have grilled chicken breast at home using your recipe it’s great thanks

  8. Toddp

    Makes sure you by the colada mix WITHOUT the cancer causing chemical genetically modified High Fructose Corn Syrup.
    I ended up dumping an entire new $7 bottle down the sink because I did not read the bottle first.
    If anyone knows of a mix without this deadly poison I we be greatly appreciated.
    I have not been able to try this recipe yet but sounds good until I can find the safe mix so will have to find another sauce to use until then..

    • A

      You can buy at a grocery store next to were the alcoholic drink mixes are normally but the juice isle. Bit id just ask an associate.

  9. Suzy

    I just made this almost the same way but added toasted coconut, juice if 1 lime, dash of hot sauce and a shot of Malibu rum. Also just stirred the cornstarch in with the whole mix and simmered it for a bit. Yummy stuff!

  10. Bill Brasky

    Waaaay too many ingredients…
    1 c sour cream
    1 c cream of coconut
    1/2 c crushed pineapple
    A good squeeze off a lemon
    Thats it trust me I worked there…

      • Kat

        Cream of Coconut is canned coconut milk. You can buy it at almost any grocery store or WalMart. I use Coco Lopez and it’s fantastic for many recipes.

      • Nancy Jones

        Cream of coconut is just what it says–cream–not milk, which is a huge difference. Cream is very thick with a beautiful texture. Coconut milk can be a mixture of some cream with mostly milk or it can be just plain milk, which is considerably runny. The more economical the price, the more runny it is has been my experience.

        I’m making Bill’s version for Thanksgiving and I’m going to also add coconut and may be just a small dash of cayenne pepper for a little kick.

    • Lucha Libre

      5 stars

      I can’t tell you thanks enough for the dipping sauce recipe, bud.

      Simple, tasty… it’s right on the money.

      The Cream of Coconut brand that I use is “Coco Lopez” – it’s a common find near drink mixes as it’s usually used for mixing Tiki drinks.

      I haved the recipe straight down the line and it worked out great. I used it cor commercially bought coconut shrimp and it was great. Also used the sauce as an additive for fruit salad… tastes great.

      Again, thands for the original post and recipe, Stephanie, but Bill’s is – I’m guessing – the real deal.

      • Lucha Libre

        Sorry… a correction to the earlier reply comment – “halved” for haved, and “for” for cor. My apologies, point being BIll Brasky’s recipe is great!


    • Betty Frack

      Bill, your recipe is perfect. Loved the simple ingredients and no cooking. Thank you for a great sauce.

    • Lori Francis

      OMG! I made the first recipe…not good. I saw Bill’s post after the fact and made that…de-lish! Thank you Bill!!!

    • Rida

      4 stars
      Taste good but it taste like it was missing something. Wish I would have saw Bill’s comments before making it. I will try that one next.

    • Just Me

      2 more ingredients than yours is waaaay? And you infect someone else’s recipe timeline with your recipe? Weak sauce human.

      • Dont matter

        Not at all! By the looks of it he saved alot of people from spending extra money, and time on something that wasnt what they were looking for! People came here for the COPYCAT recipe for red lobsters sauce, he provided the actual recipe which is what they wanted to begin with! Your comment is “weak sauce”

    • Shirley Hyman

      So excited to find a simple copycat Pina Colada sauce recipe. Just baked a box of frozen jumbo coconut shrimp with leftover Red Lobster pina colada sauce. Next time I’ll try this simple 3 ingredient recipe for the saucel Thanks to everyone!

    • Kristy S

      5 stars
      Thank you Billie, I should have tried your recipe with Cream of Coconut instead of the Pina Colado mix. It was awful. I will use your recipe, has to be better, than the Copy Kat one. Thank you, Kristy S

  11. Peggy Thomas

    Years ago I was going to try making this and the “original” recipe supposedly from Red Lobster called for Captain Morgan’s spiced rum. Have they eliminated that? Is there rum in the pina colado mix you recommend?

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