A healthier version of Red Lobster's Coconut Shrimp Recipe that is made with unsweetened shredded coconut, Panko bread crumbs, 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!
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.
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.
Serve shrimp immediately with creamy pineapple dipping sauce and enjoy! See this recipe in Healthy Meal Plan #2.