Copycat Coconut Shrimp from Red Lobster
Growing up, my family and I frequented chain restaurants on the reg. One of our all-time favorite places to eat was Red Lobster.
We lived on the Gulf Coast, so we had access to the BEST seafood- especially Gulf shrimp!
So of course, my go-to item on Red Lobster’s menu was their fried coconut shrimp. Every inch of shrimp was covered in the tastiest and crispiest coconut breading.
They also served them with the most delicious creamy piña colada dipping sauce. Oftentimes I would ask for a second bowl of it half-way through my meal because it was just that good!
The recipe you’ll find below has been tested, tweaked, and tested again because I had to make sure it was as close to Red Lobster’s as I could get it! It’s also been made slightly healthier (a little less oil to fry the shrimp in!) and can easily be prepared gluten-free, too.
Table of Contents
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp. You’ll need one pound of peeled and deveined shrimp. A 20-24 count size was used when creating this recipe, which is large enough so it does not require too much time to coat, but small enough for the shrimp-to-coating ratio to be just perfect. Avoid jumbo shrimp. If you do get a size other than 20-24 count, make sure to adjust your cooking time accordingly.
- Flour or Starch. A gluten-free 1-to-1 flour blend was used when creating this recipe. Tapioca starch or regular all-purpose flour may also be substituted.
- Coconut. Unsweetened and shredded coconut or coconut flakes is the best type to use. Try to avoid sweetened coconut as it will have too much sugar.
- Bread Crumbs. Aleia’s Gluten-Free Panko Bread Crumbs are my favorite to use. If you’re not avoiding gluten, a regular Panko bread crumb will work equally as well.
- Oil. The secret to getting lightly fried shrimp that are LOADED with coconut flavor is to use coconut oil when cooking. Pay careful attention, however, since coconut oil has a pretty low smoke point of only 450ºF. Avocado oil may also be used. As a last resort, vegetable oil or peanut oil will work.
- Dipping Sauce. Read more below about to make a super quick and easy 4-ingredient piña colada sauce for the shrimp.
How to Make Coconut Shrimp
Please see the recipe card below for more detailed ingredient amounts.
1. Dipping Sauce
The piña colada sauce only requires four simple ingredients. It can be served as a dipping sauce for these coconut shrimp, as a topping on Sweet Potato Black Bean Burgers, or with some Blackened Fish Tacos.
Combine the dipping sauce ingredients (plain yogurt, crushed pineapple, unsweetened shredded coconut, sugar), and salt in a medium-sized bowl. Whisk until combined. Serve immediately or store in the refrigerator for up to a week.
Greek yogurt can be used for a bit more tang, or a vegan yogurt can be substituted if you’re dairy-free.
2. Prep the Shrimp
You can select shrimp with the tails on or the tails removed.
I have made them both ways and prefer shrimp with tails on when I’m serving them as a main dish and shrimp with the tails removed when adding them to tacos or sandwiches.
If they aren’t peeled and deveined, you will need to do that first.
3. Coat the Shrimp
Much like a chicken parmesan recipe or when making avocado fries, it’s best to use 3 separate bowls with ingredients to get the coconut crust to stick.
Place raw shrimp into a large bowl and add flour, paprika, salt, and pepper. Toss until completely coated. Whisk together egg and milk in a medium-sized shallow bowl. Combine shredded, unsweetened coconut and Panko breadcrumbs in a third bowl. Toss to combine.
Remove the shrimp from the flour mixture and dip them in the egg mixture bowl. Let excess egg run off and then cover completely in shredded coconut mixture. Place the coated shrimp on a cookie sheet or plate and repeat with the remaining shrimp.
4. Pan Fry the Shrimp
Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium or medium-high heat.
Cook 5-6 shrimp in the hot oil for two minutes on each side, or until the shrimp are golden brown and done cooking. (You’ll know this when they start to curl up!) Remove cooked shrimp with a slotted spoon and place on a paper towel to drain excess oil. Repeat this step with the remaining shrimp.
Serve the crispy shrimp with the prepared sauce and enjoy.
FAQs
Typically, coconut shrimp is not gluten-free. However, when you make it at home you can opt for gluten-free breadcrumbs and flour.
The absolute best sauce for coconut shrimp is a piña colada sauce. This tangy, sweet, and creamy sauce is the perfect pairing to the crunchy shrimp. A simple orange marmalade is also delicious. For a little more spice, go for a Thai sweet chili sauce.
Depending on the size of the shrimp you choose, they will need to be air fried for 5 to 12 minutes. Be sure to check the temperature and doneness before enjoying.
What to Serve with Coconut Shrimp
Coconut shrimp is a delicious main dish that pairs perfectly with a variety of sides. Try one of these easy recipes alongside it.
Of course, you have to make some Copycat Red Lobster Biscuits!
Instant Pot White Rice or Cauliflower Rice are perfect alongside this coconut shrimp.
Get your greens with Air Fryer Broccoli, Sautéed Asparagus, or Green Beans Almondine.
You can also opt for Homemade Coleslaw or Fish Taco Coleslaw.
More Shrimp Recipes
Shrimp is healthy, delicious, and incredibly versatile. These recipes are fantastic ways to enjoy some shrimp next time the craving starts.
- Shrimp Cocktail
- Shrimp Ceviche
- Blackened Shrimp
- Shrimp Creole
- Cajun Shrimp and Grits
- Shrimp and Sausage Gumbo
- Spicy Shrimp Tacos
- Air Fryer Shrimp
- Teriyaki Shrimp Stir-Fry
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Red Lobster Coconut Shrimp Recipe
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Ingredients
- 1 lb. shrimp peeled and deveined, tails on or off
- ⅓ cup flour gluten free 1-to-1 blend
- ½ tsp. paprika
- ¾ tsp. salt divided
- ¼ tsp. black pepper
- 1 large egg
- 1 Tbsp. milk almond or cashew
- ¾ cup unsweetened coconut finely shredded
- ½ cup Panko bread crumbs gluten-free
- ¼ – ½ cup coconut oil
Pineapple Dipping Sauce:
- ⅓ cup yogurt plain, Greek, or dairy-free
- ¼ cup crushed pineapple canned, drained
- 2 Tbsp. unsweetened coconut finely shredded
- 2 tsp. sugar or coconut sugar
- ⅛ – ¼ salt to taste
- See this recipe in Healthy Meal Plan #2
Instructions
- Coat the Shrimp: Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated. Whisk together egg and milk in a medium-sized shallow bowl. Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.1 lb. shrimp, ⅓ cup flour, ½ tsp. paprika, ¾ tsp. salt, ¼ tsp. black pepper, 1 large egg, 1 Tbsp. milk, ¾ cup unsweetened coconut, ½ cup Panko bread crumbs
- Cook Shrimp on the Stove: Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat. Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.¼ – ½ cup coconut oil
- Make the Sauce: While shrimp are cooking, combine creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until combined.
- Serve shrimp immediately with creamy pineapple dipping sauce and enjoy! See this recipe in Healthy Meal Plan #2.⅓ cup yogurt, ¼ cup crushed pineapple, 2 Tbsp. unsweetened coconut, 2 tsp. sugar, ⅛ – ¼ salt
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Notes
- Shrimp that are a 20-24 count size are recommended. You can use large or smaller, but make sure to adjust cooking time accordingly.
- If you use smaller shrimp, you may run out of the coconut/breadcrumb mixture. If this happens, simply add additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt and continue breading your shrimp.
- If oil looks brown after cooking a batch or two, drain coconut oil and add an additional 1-2 tablespoons of coconut oil
- Be picky. Find small to medium-sized shrimp so they cook evenly without getting rubbery.
- On or off. You can leave the tail on the shrimp or remove it, whatever you prefer.
- Follow the steps. Make sure to use the 3-bowl method for the best results.
- Don’t overdo it. If you overcook the shrimp, they will not be tender. Be sure to remove the shrimp from the oil as soon as they’re done.
- Make it early. Save time by prepping the sauce a few hours before you need it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had left over over coconut shrimp from red lobster but no sauce. So I made your sauce and it was excellent.In fact I am going buy plain yogurt and put in pineapple and coconut and eat it like that because it was so good.
Yay!! So happy you enjoyed the recipe, Terri! Thanks so much for taking the time to leave a comment and let me know 🙂
We really enjoy this recipe except we always seem to over cook them. I just got a Ninja Foodi ( early Christmas present) and was wondering if this would work using the air fryer function? Thank you for all your amazing food creations!
Hi Andrea! How awesome – I just got an air fryer, too 🙂 And yes, I think they would taste fabulous in there. I’d try spritzing them with a bit of oil and then baking at 375 for 8-10 minutes (flipping halfway through). Hope you enjoy!
Is the pineapple in the dipping sauce drained or undrained?
It is drained! Thanks for the question, Terry – I just updated the recipe to reflect this 🙂
Great recipe,i was looking for a gluten free dish and found this one, It was simple and delicious.My friend loved it ! Thanks
I am so happy you and your friend enjoyed the recipe, Tanya! Thanks so much for leaving your comment!
Thanks for posting this recipe! Also the pictures are great!
You’re so welcome!! And thank you so much 🙂