Description
This recipe features crispy and delicious Red Lobster Coconut Fried Shrimp paired with a creamy pineapple dipping sauce – the perfect crowd-pleasing appetizer with tropical flavors!
Ingredients
Units
Scale
Shrimp:
- 1 lb. shrimp, peeled and deveined, tails on or off
- 1/3 cup flour (gluten free 1-to-1 blend)
- 1/2 tsp. paprika
- 3/4 tsp. salt (divided)
- 1/4 tsp. black pepper
- 1 large egg
- 1 Tbsp. milk (almond or cashew)
- 3/4 cup unsweetened coconut, finely shredded
- 1/2 cup Panko bread crumbs (gluten-free)
- 1/4 – 1/2 cup coconut oil
Pineapple Dipping Sauce:
- 1/3 cup yogurt (plain, Greek, or dairy-free)
- 1/4 cup crushed pineapple (canned, drained)
- 2 Tbsp. unsweetened coconut, finely shredded
- 2 tsp. sugar (or coconut sugar)
- 1/8 – 1/4 tsp. salt (to taste)
Instructions
- Coat the Shrimp: Place shrimp into a large bowl and add the flour, paprika, ½ tsp. salt, and pepper. Toss until evenly coated. In a separate medium-sized shallow bowl, whisk together the egg and milk. In another medium-sized shallow bowl, mix the shredded coconut, Panko breadcrumbs, and ¼ tsp. salt. Remove the flour-coated shrimp from the bowl and dip each into the egg mixture. Let any excess egg drip off before fully coating the shrimp in the coconut and Panko breadcrumb mixture. Place the coated shrimp on a baking sheet or plate and repeat the process for all shrimp.
- Cook Shrimp on the Stove: Heat 1-2 tablespoons of coconut oil in a large non-stick or stainless steel skillet over medium heat. Add 5-6 shrimp to the skillet at a time and cook for about two minutes on each side, or until they turn pink and start to curl. Remove the cooked shrimp and place them on a paper towel to drain any excess oil. Repeat with the remaining shrimp, adding more coconut oil to the pan as needed.
- Make the Sauce: While the shrimp is cooking, combine the creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until fully mixed and smooth.
- Serve: Serve the freshly cooked coconut fried shrimp immediately with the creamy pineapple dipping sauce. Enjoy!
Notes
- Shrimp that are 20-24 in count are recommended for even cooking. Adjust cooking time for larger or smaller shrimp.
- If the coconut/breadcrumb mixture is running low, mix additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt to continue breading your shrimp.
- If the oil turns brown after cooking a few batches, drain the coconut oil and add fresh oil before continuing.
- Prep-Ahead Instructions: The shrimp are best enjoyed fresh, but you can prepare the sauce a few hours in advance.
- Storage Directions: Store leftover shrimp in an airtight container in the refrigerator for 2-3 days. To freeze, place the shrimp on a tray in a single layer, freeze for a couple of hours, then transfer them to a freezer-safe bag for up to 12 months. Reheat in a skillet with some coconut oil on medium-low heat until warmed through.
- Recipe Tips:
- Use small to medium-sized shrimp for even cooking without becoming rubbery.
- You can leave the tails on or remove them based on your preference.
- Follow the 3-bowl method for the best coating results.
- Avoid overcooking the shrimp to keep them tender.
- Save time by preparing the dipping sauce ahead of serving.
Nutrition
- Serving Size: Approx. 5-6 shrimp
- Calories: 410
- Sugar: 7g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
