Sweet and crispy coconut shrimp

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.

Golden shrimp that are covered in a shredded coconut and bread crumb coating.
A skillet with coconut oil that is lightly frying shrimp.

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Unsweetened shredded coconut, coconut oil, Panko bread crumbs, egg, flour, and shrimp as ingredients for a coconut shrimp recipe.
  • 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.
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Step-by-step Instructions

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Make the dipping sauce.

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.

Pro Tip: Greek yogurt can be used for a bit more tang, or a vegan yogurt can be substituted if you’re dairy-free.

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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.

A hand picks up peeled shrimp with a tail on.

Coat the shrimp.

Sure! Here’s a shorter version:

Place raw shrimp in a large bowl with flour, paprika, salt, and pepper; toss to coat. In one shallow bowl, whisk the egg and milk. In another, mix the shredded coconut and Panko.

Dip floured shrimp into the egg, let the excess drip off, then coat in the coconut mixture. Set aside on a plate and repeat with the rest.

Floured shrimp is dipped into an egg mixture.
Floured shrimp is dipped into a breadcrumb mixture.

Pan fry the shrimp.

Heat 1–2 tablespoons of coconut oil in a large skillet over medium to medium-high heat.

Cook 5–6 shrimp at a time for 2 minutes per side, until golden and curled. Transfer to a paper towel-lined plate and repeat with the rest.

Serve with dipping sauce and enjoy!

Tongs flips shrimp in a pan.

FAQs

Is coconut shrimp gluten-free?

Typically, coconut shrimp is not gluten-free. However, when you make it at home you can opt for gluten-free breadcrumbs and flour.

What sauce goes with coconut shrimp?

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.

How long to air fry coconut shrimp?

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 it?

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.

Tap stars to rate!

5 from 6 votes

Red Lobster Coconut Shrimp Recipe

By: London Brazil
Now you can make Red Lobster's Coconut Fried Shrimp at home with this easy copycat recipe! It will quickly become a family favorite. Shrimp is coated in unsweetened shredded coconut, Panko breadcrumbs, and then lightly pan-fried in coconut oil.
Lightly fried coconut shrimp next to a pineapple dipping sauce.
Yield 6 servings
Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Print Pin Comment
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Ingredients 

  • 1 pound shrimp peeled and deveined, tails on or off
  • ⅓ cup flour gluten free 1-to-1 blend
  • ½ teaspoon paprika
  • ¾ teaspoon salt divided
  • ¼ teaspoon black pepper
  • 1 large egg
  • 1 tablespoon 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 tablespoons unsweetened coconut finely shredded
  • 2 teaspoons 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 pound shrimp, ⅓ cup flour, ½ teaspoon paprika, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 large egg, 1 tablespoon 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 tablespoons unsweetened coconut, 2 teaspoons sugar, ⅛ – ¼ salt
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 6 votes

Video

Notes

  • Shrimp: Shrimp that are a 20-24 count size are recommended.   You can use large or smaller, but make sure to adjust cooking time accordingly.
  • Breading: 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.
  • Oil: If oil looks brown after cooking a batch or two, drain coconut oil and add an additional 1-2 tablespoons of coconut oil

Nutrition

Calories: 303kcal, Carbohydrates: 12g, Protein: 19g, Fat: 20g, Saturated Fat: 16g, Cholesterol: 223mg, Sodium: 882mg, Potassium: 195mg, Fiber: 3g, Sugar: 4g, Vitamin A: 261IU, Vitamin C: 4mg, Calcium: 146mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

More Shrimp Recipes

Shrimp is delicious, and incredibly versatile. These recipes are fantastic ways to enjoy some shrimp next time the craving starts.

5 from 6 votes (5 ratings without comment)

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Comments

  1. 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.

    Reply

    1. Yay!! So happy you enjoyed the recipe, Terri! Thanks so much for taking the time to leave a comment and let me know 🙂

      Reply

  2. 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!

    Reply

    1. 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!

      Reply

  4. Great recipe,i was looking for a gluten free dish and found this one, It was simple and delicious.My friend loved it ! Thanks

    Reply

    1. I am so happy you and your friend enjoyed the recipe, Tanya! Thanks so much for leaving your comment!

      Reply