Description
Enjoy a delicious copycat version of Red Lobster's Coconut Fried Shrimp featuring crispy shrimp coated in shredded coconut and panko breadcrumbs, served with a creamy pineapple dipping sauce. Perfectly cooked on the stovetop for a golden, flavorful crust and tender shrimp inside.
Ingredients
Scale
Shrimp Coating
- 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 (for frying)
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 the shrimp in a large bowl and toss with flour, paprika, ½ tsp salt, and black pepper to coat evenly. In a separate bowl, whisk together the egg and milk. In another bowl, combine shredded coconut, Panko bread crumbs, and remaining ¼ tsp salt. Dip each flour-coated shrimp into the egg mixture, allowing excess to drip off, then coat thoroughly in the coconut and breadcrumb mixture. Place coated shrimp on a plate or baking sheet. Repeat until all shrimp are coated.
- Cook Shrimp on the Stove: Heat 1-2 tablespoons of coconut oil in a large non-stick or stainless steel skillet over medium heat. Cook 5-6 shrimp at a time for about 2 minutes per side, or until shrimp turn pink and start to curl. Remove shrimp and drain on paper towels. Add more coconut oil as necessary for remaining shrimp.
- Make the Sauce: While shrimp are cooking, mix yogurt, crushed pineapple, shredded coconut, sugar, and salt in a medium bowl until smooth and well combined.
- Serve: Serve the hot coconut fried shrimp immediately with the creamy pineapple dipping sauce. Enjoy the crispy, tender shrimp paired with the tangy and sweet sauce.
Notes
- Shrimp sized 20-24 count are ideal for even cooking; adjust cooking time for different sizes.
- If coconut and breadcrumb mixture gets low, mix additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt to continue coating.
- If coconut oil darkens after cooking several batches, discard and add fresh coconut oil.
- Prepare the pineapple dipping sauce a few hours in advance for convenience.
- Store leftover shrimp in an airtight container refrigerated for up to 3 days or freeze for up to 12 months.
- Reheat frozen shrimp gently in a skillet over medium-low heat with coconut oil to prevent dryness.
- Use small to medium shrimp and avoid overcooking to keep shrimp tender and juicy.
- Keep tails on or off based on preference; tails add extra crunch and ease of handling.
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
