Red Lobster Coconut Shrimp Recipe

When it comes to mouthwatering seafood, Red Lobster’s coconut shrimp holds a special place in my heart (and tummy!).

The secret lies in achieving that perfect blend of crispy coconut coating and tender shrimp.

Start by dipping the shrimp in a simple batter, then coat them generously with a mixture of panko and shredded coconut.

Make sure to fry the shrimp at 375°F to get that golden-brown goodness.

Pair your shrimp with a tropical dipping sauce made from piña colada mix and crushed pineapple for an extra burst of flavor.

How to Make Red Lobster Coconut Shrimp Recipe

Ingredients

• 1 lb. Shrimp (peeled and deveined)
• 1 cup All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Eggs
• 2 tbsp Water
• 1 cup Panko Breadcrumbs
• 1 cup Shredded Coconut
• Vegetable Oil (for frying)

Step-by-Step Instructions

Step 1:

In a medium bowl, mix the flour, salt, and pepper.

This will be your dry mix to coat the shrimp.

Step 2:

In another bowl, whisk the eggs with water until combined.

This is your egg wash and helps the coconut and breadcrumbs stick to the shrimp.

Step 3:

Mix panko breadcrumbs and shredded coconut in a separate bowl.

This combination gives the shrimp a nice crunchy texture.

Step 4:

Dip the shrimp into the flour mix to coat lightly, then into the egg wash.

Finally, coat the shrimp with the breadcrumb and coconut mix.

Step 5:

Heat vegetable oil in a deep fryer or large pot to 375°F.

Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side.

Serve with your favorite dipping sauce and enjoy!

Tips and Tricks for Making This Recipe

Choosing the Right Shrimp

For the best texture, go for large or jumbo shrimp.

The bigger size makes for a meatier bite and is easier to handle during preparation.

Coconut and Breadcrumb Ratio

Use equal parts of panko and shredded coconut.

This mix ensures that the shrimp achieve the right balance of crunchy and flavorful texture.

Frying Tips

Don’t overcrowd the pot or fryer when cooking.

This can lower the oil temperature and lead to less crispy shrimp. Take your time and fry in batches.

Alternative Cooking Method

Try baking for a healthier version.

Place the coated shrimp on a baking sheet and bake at 425°F for about 15 minutes, flipping halfway through.

What to Serve with Red Lobster Coconut Shrimp

Tropical Rice Pilaf

You can’t go wrong with a fruity rice pilaf to pair with coconut shrimp.

Add chunks of mango and pineapple, and cook it in coconut milk for an extra tropical vibe.

It’s like a mini-vacation on your dinner plate!

Zesty Corn Salad

A bright zesty corn salad brings color and crunch to your meal!

Mix fresh corn with cherry tomatoes, cilantro, and a squeeze of lime juice.

It’s refreshing and balances the richness of the shrimp.

Garlic Butter Asparagus

Quickly sauté asparagus in garlic butter for a simple and elegant side dish.

The vibrant green color and rich flavor complement the shrimp beautifully.

It’s an easy way to add a touch of elegance to dinner.

Avocado Mango Salsa

You’re going to love this twist with an avocado mango salsa!

Dice up some fresh avocado, ripe mango, and a bit of red onion.

Toss with lime juice, and it’s the perfect sweet and creamy topping for your shrimp.

Crispy Sweet Potato Fries

Sweet potato fries bring a fun and comforting element to the table.

Their natural sweetness goes well with the coconut flavor of the shrimp.

Bake them until they’re perfectly crispy on the outside and tender inside.

Variations and Substitutions

Alternative Coatings

You might consider using panko breadcrumbs mixed with shredded coconut for a super crispy texture! This combination can give your shrimp a lovely crunch without overpowering the coconut flavor.

Different Shrimp Sizes

If you can’t find large shrimp, smaller shrimp can work well too. Just keep an eye on them in the fryer or air fryer, as they will cook more quickly.

Healthier Cooking Methods

Try baking the shrimp instead of frying for a lighter option. Preheat your oven to 425°F and cook the shrimp for about 15 minutes, flipping them halfway through.

Spicing It Up

For those who like a bit of heat, adding a dash of cayenne pepper or red pepper flakes to your coconut mixture can give the shrimp a fun, spicy kick!

Vegetarian Twist

If you’re looking for a vegetarian-friendly version, swap out the shrimp for zucchini rounds or cauliflower florets. You’ll get a similar texture and flavor with a plant-based twist.

How to Store Leftover Coconut Shrimp

Keeping your leftover coconut shrimp fresh and tasty is key! Always begin by properly storing your shrimp in the refrigerator.

Make sure you cool down the shrimp to room temperature before storing to avoid moisture buildup.

Packaging Tips

You should use an airtight container to store shrimp in the fridge.

Consider placing a paper towel under the shrimp to absorb extra moisture, keeping them crispier.

Time Frame

Be sure to eat your leftover shrimp within 3-4 days.

This timeframe helps maintain their flavor and reduces the risk of spoilage.

Freezing Consideration

If you have a lot of shrimp, freezing is another option.

While freezing can alter their texture, using a vacuum-sealed bag helps preserve them better.

Common Mistakes to Avoid

Not Using Fresh Ingredients

When making coconut shrimp, using fresh shrimp can make a big difference in flavor.

Frozen shrimp are often convenient, but fresh ones will give you that perfect taste and texture.

Try visiting your local seafood market if possible when preparing this dish.

Skipping the Deveining Process

Deveining the shrimp is crucial for both flavor and presentation!

I know it might seem like an extra step, but it helps avoid a gritty texture.

A little effort here goes a long way in complementing your dish’s visual appeal.

Incorrect Oil Temperature

Getting the oil temperature just right is key for that crisp golden finish!

If the oil is too cold, your shrimp will soak up too much oil, becoming soggy.

Keep a cooking thermometer handy to make sure the temperature stays around 375°F.