Description
This Coconut Shrimp Sauce is a quick and easy Red Lobster copycat recipe perfect for dipping fried or baked shrimp. Made with yogurt, crushed pineapple, shredded coconut, and a touch of sugar and salt, this sauce offers a creamy, tropical flavor that pairs beautifully with seafood.
Ingredients
Scale
Ingredients
- 5.3 ounces yogurt (plain, Greek, or dairy-free)
- ¼ cup crushed pineapple (canned, in pineapple juice)
- 2 tablespoons unsweetened coconut (finely shredded)
- 1-2 teaspoons sugar (or coconut sugar)
- â…› – ¼ teaspoon salt (to taste)
Instructions
- Combine Ingredients: Stir all sauce ingredients together in a medium-sized bowl. Whisk or stir with a spoon until the mixture is smooth and all components are thoroughly combined.
- Chill or Serve: Serve the sauce immediately as a fresh dip or place it in the refrigerator for 1-2 hours to allow the flavors to meld and to serve it chilled.
Notes
- You can use plain Greek yogurt, regular plain yogurt, or a dairy-free alternative depending on your dietary needs.
- Adjust sugar and salt to your taste preferences for sweetness and seasoning balance.
- The sauce pairs excellently with fried, baked, or grilled shrimp but also works well as a dip for other seafood or appetizers.
- For a smoother sauce, blend all ingredients briefly instead of stirring.
