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.
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
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Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
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Whisk together egg and milk in a medium-sized shallow bowl.
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Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
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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.
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Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
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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:
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While shrimp are cooking, combine creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until combined.
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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.