Red Lobster Coconut Shrimp Recipe (Coconutty Perfection)

by Anne Carter

New Recipe

PREP TIME - 30minutes   COOK TIME - 15minutes  ADDITIONAL TIME - 10minutes   TOTAL TIME - 55minutes  COURSE - Appetizer, Main Course CUISINE - American, Caribbean SERVINGS - 6 CALORIES - 350 kcal

Tropical Red Lobster Coconut Shrimp Recipe

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


– 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


– 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!


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