Coconut Fried Shrimp

A healthier version of Red Lobster’s Coconut Shrimp Recipe that is also easy to make at home will quickly become a family favorite. Shrimp is coated in unsweetened shredded coconut, Panko breadcrumbs, and then lightly pan-fried in coconut oil.  Serve them with an easy pineapple and yogurt dipping sauce for dinner or in tacos for a quick lunch!

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 to be honest… any and every restaurant in our area of Texas had ah-maaaazing seafood.  But Red Lobster had something special…

My go-to item on the menu was their fried coconut shrimp.

Every inch of shrimp was covered in the tastiest coconut breading.

And that sauce!!  In addition to the extremely delicious coconut coating, my favorite part about getting these coconut shrimp was actually the creamy piña colada dipping sauce that accompanied it.

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 made slightly healthier and can easily be prepared gluten-free, too.

Want a few other easy shrimp recipes? You might also enjoy these Blackened Shrimp Tacos, Teriyaki Shrimp Stir-Fry, or these Baked Shrimp Scampi Packets.

Ingredients

The ingredients needed for this homemade coconut shrimp recipe include:

• 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

Below, you’ll find the steps to make this crispy coconut shrimp and dipping sauce:

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.

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.

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.

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.

Meal Prep and Storage

• To Prep-Ahead: Shrimp are best enjoyed fresh, but you can mix up the sauce ahead of time if you need.
• To Store: Place any leftover shrimp in an airtight container and store it in the refrigerator for up to 2 to 3 days.
• To Freeze: It is best to freeze shrimp quickly after cooking for the best flavor. Line the leftovers on a tray in a single layer and place them in the freezer for a couple of hours. Then, transfer the shrimp to a freezer-safe bag and store for up to 12 months.
• To Reheat: You can bring them back to life and give them even more crunch by adding them to a large skillet with a bit of coconut oil. Cook over medium-low heat until heated through.

Dietary Modifications

The recipe you’ll find below is already low-fat as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-free: Opt for a gluten-free 1-to-1 blend and breadcrumbs.
• Dairy-free: Sub in a dairy-free yogurt.
• Sugar-free: Leave the sugar out of the sauce.

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.

Expert Tips and Tricks

• Be picky. Find small to medium-sized shrimp that 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.

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.

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 Slaw.

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 and Shrimp Ceviche are the perfect way to kick off a party.

If you like some spice, try Blackened Shrimp, Shrimp Creole, Cajun Shrimp and Grits, or Shrimp and Sausage Gumbo. Or even Spicy Shrimp Tacos.

Air Fryer Shrimp are also super quick.