Red Lobster Coconut Fried Shrimp Recipe

This incredible Coconut Fried Shrimp is a spot-on copycat of Red Lobster’s famous dish, but even better because you can make it right in your kitchen! Crispy, golden shrimp coated in coconut and panko breadcrumbs, paired with a sweet pineapple dipping sauce – this dish brings tropical vibes to your dinner table in just 45 minutes. The combination of textures and flavors creates an irresistible appetizer or main course that will have everyone reaching for seconds.

Why You’ll Love This Recipe

• Restaurant-Quality at Home: You’ll be amazed at how authentic these coconut shrimp taste – just like the ones from Red Lobster but fresher and customizable to your preferences.
• Perfect Texture Contrast: The juicy, tender shrimp inside with the crispy, golden coconut coating outside creates a mouthwatering texture combination that’s absolutely addictive.
• Quick Preparation: Despite looking fancy, this dish comes together in under an hour, making it perfect for weeknight dinners when you want something special without spending hours in the kitchen.
• Crowd-Pleaser: I’ve never met anyone who doesn’t love these shrimp! They’re perfect for family dinners, gatherings with friends, or even special occasions.

this Recipe

Ingredients You’ll Need

• Shrimp: The star of the show! Medium to large shrimp work best as they stay juicy while cooking quickly. Keep the tails on for that restaurant presentation or remove them for easier eating.
• Flour: Creates the first layer of coating that helps everything else stick. Gluten-free flour works perfectly if you have dietary restrictions.
• Paprika: Adds a subtle warmth and beautiful color to the coating.
• Salt and Pepper: Essential for bringing out all the flavors in the dish.
• Egg and Milk: Creates the wet mixture that helps the coconut coating adhere to the shrimp. Any type of milk works, including plant-based options.
• Unsweetened Coconut: The key ingredient for that tropical flavor and distinctive texture. Finely shredded works best for even coating.
• Panko Breadcrumbs: The secret to extra crispiness! Regular breadcrumbs won’t give you the same crunch.
• Coconut Oil: Enhances the coconut flavor while creating that perfect golden exterior. It has a high smoke point, making it ideal for frying.
• Yogurt: Forms the creamy base of the dipping sauce. Use Greek yogurt for extra thickness or dairy-free options if needed.
• Crushed Pineapple: Provides sweetness and tropical flavor to the dipping sauce.
• Sugar: Balances the tanginess of the yogurt in the sauce. Coconut sugar works beautifully for an even more tropical taste.

Variations

Want to customize your coconut shrimp? Here are some delicious options:

• Spicy Coconut Shrimp: Add a teaspoon of cayenne pepper to the flour mixture or mix some sriracha into the dipping sauce for a kick.
• Coconut Chicken Tenders: Use the same coating technique with chicken tenders instead of shrimp for a kid-friendly option.
• Air Fryer Method: Skip the oil and cook in an air fryer at 380°F for 8-10 minutes, flipping halfway through.
• Baked Version: Spray the coated shrimp with cooking spray and bake at 425°F for 10-12 minutes for a lighter alternative.
• Mango Dipping Sauce: Substitute mango puree for the pineapple in the sauce for a different tropical flavor.

How to Make Red Lobster Coconut Fried Shrimp

Step 1: Prepare the Coating Station

Set up your breading station with three separate bowls. In the first bowl, combine flour, paprika, salt, and pepper. In the second, whisk together egg and milk. In the third, mix shredded coconut, panko breadcrumbs, and a pinch of salt.

Step 2: Coat the Shrimp

Toss your cleaned shrimp in the flour mixture until lightly coated. Shake off excess, then dip in the egg mixture. Finally, coat thoroughly in the coconut-panko mixture, pressing gently to help it adhere. Place on a clean plate or baking sheet.

Step 3: Heat the Oil

Add 1-2 tablespoons of coconut oil to a large skillet over medium heat. You want the oil hot enough to sizzle when shrimp are added, but not smoking.

Step 4: Fry in Batches

Cook the shrimp in small batches (5-6 at a time) to avoid overcrowding. Fry for about 2 minutes per side until golden brown and curled into a C-shape. The coating should be crispy and golden, and the shrimp pink and opaque.

Step 5: Drain and Continue

Remove cooked shrimp to a paper towel-lined plate to drain excess oil. Add more coconut oil as needed between batches, and continue until all shrimp are cooked.

Step 6: Make the Pineapple Sauce

While the shrimp are cooking, combine yogurt, drained crushed pineapple, shredded coconut, sugar, and salt in a bowl. Stir until well mixed and adjust sweetness or salt to taste.

Step 7: Serve Immediately

Arrange the hot coconut shrimp on a serving plate with the pineapple dipping sauce on the side. Garnish with lime wedges or fresh herbs if desired.

Pro Tips for Making the Recipe

• Don’t Skip the Three-Bowl Method: This classic breading technique ensures each layer adheres properly for the perfect coating.
• Test the Oil: Drop a few breadcrumbs in the oil before adding shrimp. If they sizzle immediately, the oil is ready.
• Watch Your Heat: If the coconut is browning too quickly before the shrimp cooks through, lower your heat slightly.
• Fresh Oil Matters: Change your oil if it starts turning brown to ensure each batch cooks perfectly.
• Pat Shrimp Dry: Before starting the coating process, make sure your shrimp are patted dry with paper towels.
• Size Matters: Try to use shrimp that are similar in size to ensure even cooking times.

How to Serve

These coconut shrimp make a spectacular presentation and can be served in several ways:

As an Appetizer

Arrange the shrimp around a small bowl of pineapple dipping sauce, garnished with fresh cilantro or mint leaves and lime wedges.

As a Main Course

Serve with coconut rice and a fresh tropical salad for a complete meal with Caribbean flair.

Party Presentation

Place shrimp on a large platter with picks or small forks for easy grabbing, surrounded by several dipping sauce bowls.

Complementary Sides

• Asian slaw with sesame dressing
• Grilled pineapple slices
• Sweet potato fries
• Steamed jasmine rice

Make Ahead and Storage

Storing Leftovers

Store cooled shrimp in an airtight container in the refrigerator for up to 2-3 days. The coating won’t stay as crispy, but they’ll still taste delicious.

Freezing

For longer storage, freeze the cooked shrimp in a single layer on a baking sheet, then transfer to a freezer bag once solid. They’ll keep for up to 3 months.

Reheating

For the crispiest results, reheat frozen or refrigerated shrimp in a skillet with a small amount of coconut oil over medium heat until hot and crispy again. Alternatively, place in a 375°F oven for 5-7 minutes until heated through. Avoid microwaving if possible as it makes the coating soggy.

Make-Ahead Sauce

The pineapple dipping sauce can be made up to 2 days ahead and stored in the refrigerator. Give it a good stir before serving.

FAQs

Can I use sweetened coconut if that’s all I have?
While unsweetened coconut is preferred, you can use sweetened in a pinch. Just reduce or eliminate the sugar in the dipping sauce to balance the sweetness. The coating might brown more quickly, so watch your heat carefully.

Why are my shrimp not getting crispy?
The most common reasons are oil that’s not hot enough or overcrowding the pan. Make sure your oil is sufficiently heated before adding shrimp, and cook in small batches giving each piece plenty of space. Also, check that your panko breadcrumbs are fresh – stale breadcrumbs won’t crisp up as well.

Can I prepare the shrimp ahead of time and fry them later?
You can bread the shrimp up to 2 hours ahead and keep them refrigerated until ready to fry. Any longer and the coating may become soggy. For best results, coat and fry just before serving.

How do I know when the shrimp are cooked perfectly?
Perfectly cooked shrimp will turn from translucent gray to opaque pink and form a “C” shape. They cook quickly – about 2 minutes per side – and will become tough and rubbery if overcooked, so watch them carefully.

Final Thoughts

This Red Lobster Coconut Fried Shrimp recipe brings the magic of restaurant dining right to your kitchen. With its perfect balance of sweet coconut coating, juicy shrimp, and tangy-sweet pineapple sauce, it’s a dish that feels special but is actually simple to prepare. Whether you’re serving it for a weeknight dinner or as part of a special celebration, these coconut shrimp are guaranteed to impress. Give them a try – I promise they’ll become a regular request in your home!

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