Red Lobster Coconut Shrimp Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
303 kcal
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Course
Main Course
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Cuisine
American
Red Lobster Coconut Shrimp Recipe
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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.
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Ingredients
- 1 lb. Shrimp peeled and deveined, tails on or off
- ⅓ cup flour gluten free 1-to-1 blend
- ½ tsp. paprika
- ¾ tsp. salt divided
- ¼ tsp. black pepper
- 1 large egg
- 1 Tbsp. 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 Tbsp. unsweetened coconut finely shredded
- 2 tsp. sugar or coconut sugar
- ⅛ - ¼ salt to taste
- See this recipe in Healthy Meal Plan #2
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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.
- 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.
- 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.
Notes
- Prep-Ahead Instructions:
- Shrimp are best enjoyed fresh, but you can mix up the sauce ahead of time if you need.
- Storage Directions:
- Place any leftover shrimp in an airtight container and store it in the refrigerator for up to 2 to 3 days. It is best to freeze shrimp quickly after cooking for the best flavor. Line the leftovers on a tray in a single layer and place them in the freezer for a couple of hours. Then, transfer the shrimp to a freezer-safe bag and store for up to 12 months. You can bring them back to life and give them even more crunch by adding them to a large skillet with a bit of coconut oil. Cook over medium-low heat until heated through.
- Recipe Tips:
- Shrimp that are a 20-24 count size are recommended. You can use large or smaller, but make sure to adjust cooking time accordingly.
- If you use smaller shrimp, you may run out of the coconut/breadcrumb mixture. If this happens, simply add additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt and continue breading your shrimp.
- If oil looks brown after cooking a batch or two, drain coconut oil and add an additional 1-2 tablespoons of coconut oil
- Be picky. Find small to medium-sized shrimp so they cook evenly without getting rubbery.
- On or off. You can leave the tail on the shrimp or remove it, whatever you prefer.
- Follow the steps. Make sure to use the 3-bowl method for the best results.
- Don’t overdo it. If you overcook the shrimp, they will not be tender. Be sure to remove the shrimp from the oil as soon as they're done.
- Make it early. Save time by prepping the sauce a few hours before you need it.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
12g
(4%)
Protein
19g
(38%)
Fat
20g
(31%)
Saturated Fat
16g
(80%)
Cholesterol
223mg
(74%)
Sodium
882mg
(37%)
Potassium
195mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
261IU
(5%)
Vitamin C
4mg
(4%)
Calcium
146mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 223mg | 74% |
| Sodium | 882mg | 37% |
| Potassium | 195mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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