Red Lobster Coconut Shrimp Recipe (Coconutty Perfection)

Red Lobster Coconut Shrimp Recipe
2.82 from 16 votes
Tropical Red Lobster Coconut Shrimp Recipe
Indulge in crispy coconut shrimp – a flavorful blend of seasoned flour, egg, coconut, and breadcrumbs, fried to golden perfection. Perfect for any occasion, pair with your favorite dip or salad!

Hello, today let’s step into a world where culinary dreams come true, where the tantalizing aroma of coconut and the succulent crunch of golden-brown shrimp unite in a harmonious symphony of flavor. Welcome to the enchanting realm of Red Lobster’s Coconut Shrimp – a dish that ignites the senses and transports you to sun-kissed shores and tropical paradises.

Imagine sinking your teeth into plump, juicy shrimp, enveloped in a delicate, crispy coating of shredded coconut. Each bite is a culinary adventure, a burst of sweetness and savory goodness that dances across your taste buds with every bite.

As you savor the irresistible crunch and tender texture, you’ll find yourself swept away by visions of palm trees swaying in the breeze and waves gently lapping at the shore. It’s a culinary escape unlike any other, a moment of pure indulgence that leaves you longing for more. You can also try our Shrimp Scampi Red Lobster and 9 Best Crab Legs if truly a seafood lover.

What Is Red Lobster Coconut Shrimp?

Coconut Shrimp Red Lobster offers a mouthwatering blend of flavors and textures, with plump shrimp encased in a crispy coconut coating, combining the sweetness of shredded coconut with the savory taste of succulent shrimp for an irresistibly delicious dish.

With each crunchy bite, coconut shrimp from Red Lobster bursts with tropical flavor, making it a favorite among seafood lovers. Served with a tangy dipping sauce, the coconut shrimp blend indulgence and coastal charm, evoking the essence of a beach vacation in every mouthwatering bite.

Overview: How To Cook Red Lobster Coconut Shrimp?

Red Lobster Coconut Shrimp Recipe


This recipe guides you through making crispy coconut shrimp that are sure to be a hit at any gathering or as a delicious dinner option. To start, you’ll coat the shrimp in a seasoned flour mixture, giving them a flavorful base. Then, dip them in a mixture of egg and milk to help the breading adhere.

The final step involves coating the shrimp in a blend of shredded coconut and Panko breadcrumbs for that irresistible crunch. Once prepared, they’re quickly pan-fried until golden and curled up, indicating they’re perfectly cooked. This ensures they’re crispy on the outside and tender on the inside.

The addition of coconut oil not only adds flavor but also aids in achieving that beautiful golden color. Serve these delectable shrimp as an appetizer with your favorite dipping sauce or alongside a fresh salad for a satisfying meal.

More Shrimp Recipes You Must Try!

Red Lobster Coconut Shrimp Recipe

Tropical Red Lobster Coconut Shrimp Recipe

Indulge in crispy coconut shrimp – a flavorful blend of seasoned flour, egg, coconut, and breadcrumbs, fried to golden perfection. Perfect for any occasion, pair with your favorite dip or salad!
2.82 from 16 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American, Caribbean
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Calories: 350kcal
Author: Anne Carter
Servings: 6

Equipment

  • Large Bowl
  • Medium-sized shallow bowl
  • Baking sheet or plate
  • Large non-stick or stainless steel skillet
  • Whisk

Ingredients

  • 1 lb shrimp
  • 1/2 tsp  paprika
  • 1/4 tsp black pepper
  • 1 tbsp milk 
  • 1/2 cup Panko bread crumbs
  • 1/3 cup flour
  • 3/4 tsp  salt
  • 1 large egg
  • 3/4 cup unsweetened coconut
  • 1/3 cup coconut oil

Instructions

  • Combine shrimp, flour, paprika, salt, and pepper in a large bowl, tossing until coated.
  • Whisk together egg and milk in a medium-sized shallow bowl.
  • In a second shallow bowl, mix shredded coconut, Panko breadcrumbs, and salt.
  • Dip flour-coated shrimp in the egg mixture, then coat completely in the coconut/breadcrumb mixture.
  • Place coated shrimp on a baking sheet or plate.
  • Heat coconut oil in a large skillet over medium heat.
  • Cook shrimp for 2 minutes on each side until golden and curled.
  • Drain cooked shrimp on paper towels and repeat with remaining shrimp. Enjoy!

Nutrition

Serving: 1g | Calories: 350kcal | Carbohydrates: 20g | Protein: 22g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 175mg | Sodium: 700mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Calcium: 50mg | Iron: 2.5mg
Keyword calories in red lobster coconut shrimp, how to make red lobster coconut shrimp, red lobster coconut shrimp, red lobster coconut shrimp nutrition, red lobster coconut shrimp recipe

Recipe Tips!

  1. Choosing Shrimp: Opt for larger shrimp for easier preparation and a more satisfying dining experience. Look out for sales at grocery stores to save on costs.
  2. Deveining: Although the dark line on the back of shrimp isn’t harmful, deveining can enhance both the appearance and taste of your dish. Use a sharp paring knife or a shrimp deveiner tool for easy removal.
  3. Preparation: Coat the shrimp evenly in the flour mixture to ensure a flavorful base for the breading to adhere to.
  4. Breading Process: Dip the flour-coated shrimp in the egg mixture, then coat them thoroughly in the coconut and breadcrumb mixture. This double coating ensures a crispy and flavorful outer layer.
  5. Cooking: Use coconut oil for frying to infuse a subtle tropical flavor into the shrimp. Cook them for about 2 minutes on each side until they turn golden brown and curl up, indicating they’re perfectly cooked.
  6. Draining: After cooking, place the shrimp on paper towels to drain excess oil and ensure they stay crispy.

By following these tips, you’ll create delicious and visually appealing coconut shrimp that will impress your guests or make for a delightful family meal.

What to Serve with Red Lobster Coconut Shrimp?

Red Lobster Coconut Shrimp Recipe

Advance Preparation and Re-Serving!

As a woman, I can understand that this question comes quite obviously in our minds so that we can protect ourselves from the hustle needed to make at the moment and can serve our guests comfortably at the moment without taking care of the shortage. Let’s figure out if can we prepare the recipe in advance.

Refrigeration: Is one planning ahead? The shrimp is best eaten fresh. Put any excess food in an airtight container and refrigerate it for later use. For two to three days, they will remain fresh.

Freezing: Cold weather is next. Freezing shrimp immediately after cooking enhances their flavor. After you’ve spread them out on a tray in a single layer, pop them into the freezer for a few hours. When they’re frozen, place them in a freezer-safe bag. Their shelf life is around twelve months.

Reheating: Reheating them? Toss them in a skillet with some coconut oil over medium-low heat to restore their crunchiness. Just toss them about till they’re hot, and there you have it! They will look brand new.

Frequently Asked Questions (FAQs)

Q: I don’t have coconut oil. Can I use another type of oil for frying?

A: Absolutely! You can use any cooking oil with a high smoke point, such as vegetable oil or canola oil, as a substitute for coconut oil.

Q: Can I use sweetened coconut instead of unsweetened?

A: While you can use sweetened coconut, keep in mind that it will add extra sweetness to the dish. If you prefer a less sweet flavor, stick with unsweetened coconut.

Q: Can I bake the coconut shrimp instead of frying them?

A: Yes, you can bake the coconut shrimp for a healthier alternative. Preheat your oven to 400°F (200°C) and place the coated shrimp on a baking sheet lined with parchment paper. Bake for about 10-12 minutes.

Q: Can I use different types of flour for coating the shrimp?

A: Yes, you can use all-purpose flour or any other type of flour you prefer, including gluten-free options.

Q: How can I prevent the coconut from burning while frying?

A: Make sure to fry the shrimp over medium heat and watch them closely to prevent the coconut from burning. You can also use a non-stick skillet to help prevent sticking and burning.

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