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)
- 1/4 – 1/2 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
- 1/8 – 1/4 tsp. salt, to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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