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Red Lobster Coconut Shrimp Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Frying
  • Cuisine: American, Seafood
  • Diet: Gluten Free

Description

Enjoy this homemade Red Lobster Coconut Shrimp recipe made with juicy shrimp coated in a seasoned coconut and Panko breading, fried until golden and served alongside a refreshing pineapple yogurt dipping sauce. This easy gluten-free main course delivers the perfect sweet and savory tropical crunch loved by all.


Ingredients

Units Scale

Shrimp

  • 1 lb. shrimp, peeled and deveined, tails on or off (20-24 count recommended)
  • 1/3 cup flour (gluten free 1-to-1 blend)
  • 1/2 tsp. paprika
  • 3/4 tsp. salt, divided
  • 1/4 tsp. black pepper
  • 1 large egg
  • 1 Tbsp. milk (almond or cashew)
  • 3/4 cup unsweetened coconut, finely shredded
  • 1/2 cup Panko bread crumbs (gluten-free)
  • 1/41/2 cup coconut oil (for frying)

Pineapple Dipping Sauce

  • 1/3 cup yogurt (plain, Greek, or dairy-free)
  • 1/4 cup crushed pineapple, canned and drained
  • 2 Tbsp. unsweetened coconut, finely shredded
  • 2 tsp. sugar or coconut sugar
  • 1/81/4 tsp. salt, to taste

Instructions

  1. Coat the Shrimp: Place shrimp in a large bowl and add flour, paprika, 1/2 tsp. salt, and pepper. Toss until the shrimp are evenly coated with the flour mixture.
  2. Prepare Breading Stations: In a medium-sized shallow bowl, whisk together the egg and milk. In a second medium-sized shallow bowl, combine shredded coconut, Panko breadcrumbs, and the remaining 1/4 tsp. salt. Toss to mix well.
  3. Bread the Shrimp: Remove the flour-coated shrimp, dip each shrimp into the egg mixture, allowing any excess to drip off, then coat completely in the coconut and Panko mixture. Place breaded shrimp on a baking sheet or plate and repeat with remaining shrimp.
  4. Cook the Shrimp: Heat 1-2 tablespoons coconut oil in a large non-stick or stainless steel skillet over medium heat. Add 5-6 shrimp at a time and cook for 2 minutes per side, or until the shrimp turn pink, curl up, and the coating turns golden brown. Remove cooked shrimp to a paper towel to drain any excess oil and repeat with the remaining shrimp, adding more oil as needed.
  5. Make the Dipping Sauce: While the shrimp are cooking, mix yogurt, crushed pineapple, shredded coconut, sugar, and salt together in a medium-sized bowl until well combined. Adjust salt to taste.
  6. Serve: Serve the coconut shrimp hot with the creamy pineapple dipping sauce on the side. Enjoy immediately for best texture!

Notes

  • Use shrimp that are 20-24 count size for even cooking and best texture.
  • If using smaller shrimp, you may need extra coconut and breadcrumbs (combine at a 3:2 ratio with a pinch of salt).
  • If coconut oil darkens while frying, refresh with another 1-2 tablespoons as needed.
  • Shrimp are best fresh. You can prepare the sauce ahead to save time.
  • Leftover cooked shrimp can be refrigerated for 2-3 days or frozen for up to 12 months. Reheat in a skillet with a bit of coconut oil for best results.
  • Do not overcook the shrimp; remove as soon as they are pink and curled.
  • Tails can be left on or removed according to personal preference.
  • Use the 3-bowl method for optimal breading results.
  • To meal prep, mix the sauce ahead but fry shrimp freshly before serving.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 290
  • Sugar: 7g
  • Sodium: 470mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 95mg