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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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 303 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Make the Sauce: While shrimp are cooking, combine creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until combined.
  4. 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

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

% 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.