Red Lobster Coconut Shrimp Recipe

If you’ve ever dined at Red Lobster and found yourself daydreaming about their famous coconut shrimp, you’re in for a real treat. This homemade Red Lobster Coconut Shrimp recipe delivers that golden, irresistible crunch and tropical sweetness—without any fuss. Ready in under 45 minutes, it’s perfect for those hectic weeknights when you crave something special but simple. Each bite is a delightful combination of juicy, tender shrimp encased in a crisp coconut and Panko crust, finished off with a creamy pineapple dipping sauce. Whether you’re impressing guests or just treating yourself, this recipe is bound to become your go-to for easy, crowd-pleasing dinners.

Ingredients You’ll Need

• Shrimp
  The star of the show. Look for peeled and deveined shrimp (tail on or off, it’s your call). Medium to large size is best for even cooking and that satisfying bite.
• Flour
  Gives the shrimp their first, essential coat—use a gluten-free 1:1 blend if needed.
• Paprika
  Adds a touch of warmth and beautiful color to the coating. Don’t skip!
• Salt
  Enhances all the flavors—add some to every layer for best results.
• Black Pepper
  Balances the sweetness with mild heat.
• Egg
  Helps the coconut and Panko mixture stick to every nook and cranny.
• Milk
  Almond or cashew milk keeps it creamy and dairy-free, if you like.
• Finely Shredded Unsweetened Coconut
  Nothing beats the real-deal tropical flavor—finely shredded sticks best!
• Panko Bread Crumbs
  For that signature airy crunch. Gluten-free Panko works beautifully here.
• Coconut Oil
  Imparts extra coconut flavor and high heat frying power. You can substitute with any neutral oil, but coconut oil is highly recommended.

Pineapple Dipping Sauce

• Plain Yogurt
  Greek or dairy-free options work. This is the creamy base for the sauce.
• Crushed Pineapple
  Canned is fine—drain it well for best texture and flavor.
• Shredded Unsweetened Coconut
  Dials up the tropical notes in the sauce.
• Sugar or Coconut Sugar
  Just a touch to balance the tang and bring out the pineapple flavor.
• Salt
  Season to taste for a perfectly balanced dipping sauce.

Tip: Use shrimp of approximately 20-24 per pound. Smaller shrimp will need less cooking time and coating.

Variations

• Oven-Baked Coconut Shrimp: Skip the frying—bake them on a wire rack at 425°F until golden. They’ll still be crunchy, with less oil.
• Spicy Coconut Shrimp: Add a pinch of cayenne or a dash of hot sauce to the egg mixture for a gentle heat.
• Make It Dairy-Free: Use plant-based yogurt for the sauce and non-dairy milk in the batter. You won’t miss a thing!
• Pineapple-Mango Sauce: Swap half the pineapple for diced mango to amp up the tropical vibe.
• Shrimp Substitute: Try coconut chicken tenders using the same coating method—kids love them!

How to Make Red Lobster Coconut Shrimp

Step 1: Coat the Shrimp

Start by tossing your peeled, deveined shrimp in a bowl with flour, paprika, salt, and black pepper. This base layer helps everything stick and gives your shrimp a beautiful color.

Step 2: Set Up Your Breading Station

Whisk the egg and milk in a shallow bowl. In another shallow bowl, mix together the shredded coconut, Panko breadcrumbs, and a pinch of salt. This is where the crunch magic happens!

Step 3: Bread the Shrimp

One by one, dip your floured shrimp into the egg wash—let any excess drip off—then roll them through the coconut-Panko mix, pressing gently to get an even, generous coating. Arrange them on a baking sheet or plate while you work through the whole batch.

Step 4: Fry to Golden Perfection

Heat coconut oil in a large non-stick or stainless steel skillet over medium heat. Working in batches (don’t overcrowd the pan!), fry the shrimp for about 2 minutes per side. They’re done when they curl and turn golden brown. Place cooked shrimp on a paper towel-lined plate to drain.

Step 5: Mix the Dipping Sauce

As the shrimp fry, stir together yogurt, crushed pineapple, shredded coconut, a bit of sugar, and a pinch of salt in a bowl. Adjust the salt to taste and chill until ready to serve.

Step 6: Serve and Enjoy

Arrange your sizzling coconut shrimp on a platter and serve immediately alongside the creamy pineapple sauce. Trust me, you’re going to want extra sauce for dipping!

Tip: If your oil starts looking dark or develops a burnt flavor, replace it with fresh coconut oil for perfectly crisp batches.

How to Serve

Coconut shrimp is seriously versatile—a star at weeknight dinners, parties, or even as a playful appetizer on date night. Here are tested pairing ideas:

• With Pineapple Dipping Sauce: Serve fresh from the skillet, and let everyone dunk away!
• On a Fresh Salad: Top a bowl of mixed greens, sliced mango, and avocado with shrimp for a tropical salad.
• Tacos: Pile coconut shrimp into warm tortillas with shredded cabbage, cilantro, and a drizzle of the pineapple sauce.
• Rice or Cauliflower Rice: Serve alongside fragrant jasmine rice or a veggie rice alternative for a satisfying meal.

Sprinkle with extra coconut or chopped cilantro for a pretty (and tasty!) finish.

Make Ahead and Storage

Storing Leftovers

Place any extra cooked shrimp in an airtight container in the fridge for up to 2-3 days. For best texture, enjoy them as soon as possible, but they’re still delicious the next day.

Freezing

Line leftover shrimp on a tray in a single layer and pop them in the freezer for a couple of hours. Once frozen, transfer to a freezer-safe bag and keep for up to 12 months. This is fantastic for meal prep or last-minute snacks!

Reheating

To bring back the crunch, warm shrimp in a skillet over medium-low heat with a splash of coconut oil or on a baking rack in a 400°F oven until hot and crispy. The microwave will work if speed is your only concern, but you’ll lose that crispy edge.

The pineapple yogurt sauce also keeps well in the fridge for 3-4 days—just give it a good stir before serving again.

FAQs

Final Thoughts

Treat yourself (and your lucky dinner companions) to this easy and memorable Red Lobster Coconut Shrimp recipe. The crave-worthy crunch and subtle sweetness pair so beautifully, especially with that creamy pineapple dip on the side. Don’t be shy about experimenting with variations—it’s one of those recipes that’s as fun to make as it is to eat. Once you try it, this one is guaranteed to find its way into your regular meal rotation. Give it a go—you deserve a tropical escape, even on a weeknight!

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