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Lightly fried coconut shrimp next to a pineapple dipping sauce.
5 from 5 votes

Coconut Fried Shrimp (Red Lobster Recipe)

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.  

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 303 kcal


  • 1 lb. shrimp peeled and deveined, tails on or off
  • 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:

  • 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


  1. Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.

  2. Whisk together egg and milk in a medium-sized shallow bowl.

  3. Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.

  4. 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.

  5. Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.

  6. 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.

Pineapple Dipping Sauce:

  1. While shrimp are cooking, combine creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until combined.
  2. Serve shrimp immediately with creamy pineapple dipping sauce and enjoy!  See this recipe in Healthy Meal Plan #2.

Recipe Video

Recipe 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.

Meal Prep and Storage

  • To Prep-Ahead: Shrimp is 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 it for 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.

Nutrition Facts
Coconut Fried Shrimp (Red Lobster Recipe)
Amount Per Serving
Calories 303 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 16g100%
Cholesterol 223mg74%
Sodium 882mg38%
Potassium 195mg6%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 19g38%
Vitamin A 261IU5%
Vitamin C 4mg5%
Calcium 146mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.