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

Red Lobster Coconut Shrimp Recipe

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings


  • 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


  • 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



  • 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
Prep-Ahead Instructions:
Shrimp are best enjoyed fresh, but you can mix up the sauce ahead of time if you need.
Storage Directions:
Place any leftover shrimp in an airtight container and store it in the refrigerator for up to 2 to 3 days. 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. 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.
Recipe Tips:
  • 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.


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