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.
Servings: 6 servings
Ingredients
- 1 pound shrimp peeled and deveined, tails on or off
- ⅓ cup flour gluten free 1-to-1 blend
- ½ teaspoon paprika
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper
- 1 large large egg
- 1 tablespoon 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 tablespoons unsweetened coconut finely shredded
- 2 teaspoons sugar or coconut sugar
- ⅛ - ¼ salt to taste
- See this recipe in Healthy Meal Plan #2
Instructions
- 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 pound shrimp, ⅓ cup flour, ½ teaspoon paprika, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 large large egg, 1 tablespoon 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 tablespoons unsweetened coconut, 2 teaspoons sugar, ⅛ - ¼ salt
Video
Notes
Storage: Cool completely, then store in an airtight container in the fridge for up to 3 days. Sauce keeps separately for up to 4 days.
Reheating: Spread on a baking sheet and warm at 375°F for 5-7 minutes. Avoid the microwave (it makes them rubbery).
Freezing: Freeze cooled shrimp in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 8-10 minutes.
Gluten-free: Use gluten-free flour and gluten-free panko. Everything else stays the same.
Nutrition
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
