Description
Enjoy a tropical twist with this Red Lobster-inspired Coconut Fried Shrimp recipe featuring crispy shrimp coated in a coconut and panko breadcrumb mixture, served with a creamy pineapple dipping sauce. Perfect for a flavorful appetizer or main course that combines crunch, sweetness, and tanginess in every bite.
Ingredients
Scale
Shrimp
- 1 lb. shrimp, peeled and deveined, tails on or off
- 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
Pineapple Dipping Sauce
- 1/3 cup yogurt (plain, Greek, or dairy-free)
- 1/4 cup crushed pineapple (canned, 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 into a large bowl and add the flour, paprika, ½ tsp. salt, and black pepper. Toss shrimp until evenly coated. In a separate medium shallow bowl, whisk the egg and milk together. In another medium shallow bowl, combine shredded coconut, Panko breadcrumbs, and ¼ tsp. salt. Dip each flour-coated shrimp into the egg mixture, letting excess drip off, then coat thoroughly with the coconut and breadcrumb mixture. Place coated shrimp on a plate or baking sheet. Repeat for all shrimp.
- Cook Shrimp on the Stove: Heat 1-2 tablespoons of coconut oil in a large non-stick or stainless steel skillet over medium heat. Add 5-6 shrimp at a time and cook each side for about two minutes, or until shrimp turn pink and start to curl. Remove cooked shrimp and place on paper towels to drain excess oil. Add more coconut oil to the pan as needed and repeat until all shrimp are cooked.
- Make the Sauce: While shrimp cook, in a medium bowl combine yogurt, crushed pineapple, shredded coconut, sugar, and salt. Stir until smooth and fully mixed. Adjust salt to taste.
- Serve: Serve the freshly cooked coconut fried shrimp immediately alongside the creamy pineapple dipping sauce. Enjoy this tropical-inspired dish fresh for best texture and flavor.
Notes
- Shrimp that are 20-24 count are recommended for even cooking; adjust cooking time for larger or smaller shrimp.
- If the coconut/breadcrumb mixture runs low, mix additional shredded coconut and breadcrumbs in a 3:2 ratio with a pinch of salt to continue breading.
- If coconut oil becomes dark after frying several batches, drain and replace with fresh oil for best flavor and frying results.
- The shrimp are best served fresh but the dipping sauce can be made a few hours ahead to save time.
- Store leftovers in an airtight container in the refrigerator for 2-3 days, or freeze shrimp after flash freezing them on a tray for up to 12 months. Reheat gently in a skillet with coconut oil.
- Use small to medium shrimp for tender, evenly cooked results without rubberiness.
- You may leave tails on or remove them based on personal preference.
- Follow the three-bowl breading method for the best crispy coating.
- Avoid overcooking shrimp to maintain tenderness.
Nutrition
- Serving Size: Approx. 5-6 shrimp
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 180 mg
