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.
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
Instructions
- In a medium bowl, mix the flour, salt, and pepper.
- This will be your dry mix to coat the shrimp.
- 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.
- Mix panko breadcrumbs and shredded coconut in a separate bowl.
- This combination gives the shrimp a nice crunchy texture.
- 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.
- 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!
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