If you’ve ever found yourself craving the irresistible crunch and tropical sweetness of Red Lobster Coconut Fried Shrimp, you’re in for a serious treat! This classic seafood appetizer combines juicy shrimp with a crispy panko and coconut coating that hits all the right notes—light, airy, and just sweet enough—to make every bite unforgettable. Best of all, you won’t believe how easy it is to whip up this restaurant favorite at home. Gather your ingredients, roll up your sleeves, and let’s bring a touch of that coastal magic straight to your kitchen!
Ingredients You’ll Need
The beauty of Red Lobster Coconut Fried Shrimp lies in its simple, but carefully chosen, ingredients. Each one brings something special to the party—crunch, flavor, or that signature golden hue—so don’t skip the details below!
- Large shrimp: The star! Fresh or thawed shrimp with tails on give you the perfect vessel for all that irresistible batter.
- All-purpose flour: Essential for the first dredge; it helps everything else stick like a charm.
- Salt: Just enough to enhance all those bright seafood flavors.
- Black pepper: Adds a hint of zesty warmth that sets off the coconut’s sweetness.
- Large eggs: The eggs make the perfect “glue” to hold that crispy coating tight.
- Panko breadcrumbs: These Japanese-style breadcrumbs are key for maximum crunch.
- Sweetened shredded coconut: Delivers the signature sweetness and gorgeous golden crust.
- Vegetable oil for frying: Choose a neutral oil with a high smoke point for perfect, crispy outcomes.
How to Make Red Lobster Coconut Fried Shrimp
Step 1: Prep Your Breading Stations
Set out three shallow dishes to work efficiently: one for the flour, salt, and pepper mix; one with beaten eggs; and a third with the panko and coconut mixture. This way, when you start the breading process, your hands won’t get too messy and you’ll keep everything organized for lightning-fast dipping.
Step 2: Dredge the Shrimp
Start by patting your shrimp dry with a paper towel. Dredge each shrimp in the seasoned flour so they’re completely coated—this step is key for helping the egg and coconut mixture cling later on, and it subtly seasons the shrimp from the inside out.
Step 3: Dip in Egg
Once floured, dip each shrimp into the beaten eggs. This helps create the sticky surface that will hold all that delicious crunchy coating. Make sure each shrimp is well covered but allow the excess to drip off before moving on.
Step 4: Coat in Coconut-Panko Mixture
Now, press each shrimp firmly into the panko-coconut mixture. Give a gentle press on both sides to ensure the coating sticks—thicker is better here! You want every bite packed with crispy sweetness, just the way Red Lobster Coconut Fried Shrimp should be.
Step 5: Chill for Extra Crunch (Optional)
If you have a little extra time, lay your coated shrimp out on a plate and pop them in the fridge for about 15 minutes. This step helps the coating adhere even better and amps up the final crunch factor.
Step 6: Fry to Golden Perfection
Heat two inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Gently lower the shrimp in batches (don’t overcrowd!) and fry for 2–3 minutes per side until beautifully golden and crisp. The coconut will turn a lovely toasted shade and the shrimp will curl nicely. Drain on paper towels and dive into the irresistible aroma!
How to Serve Red Lobster Coconut Fried Shrimp
Garnishes
A sprinkle of freshly chopped parsley or cilantro adds a pop of color and a burst of freshness to your platter of Red Lobster Coconut Fried Shrimp. Don’t forget the lime wedges—squeezing a little citrus over the hot shrimp brings out all their flavor!
Side Dishes
Try pairing your coconut shrimp with sweet chili sauce or piña colada dipping sauce for a little extra indulgence. For a full restaurant-style experience, serve them alongside crispy fries, a zippy coleslaw, or even a summer mango salsa—everything plays beautifully off the shrimp’s sweetness.
Creative Ways to Present
For a party-ready platter, skewer your Red Lobster Coconut Fried Shrimp and arrange them in a fan shape around a bowl of dipping sauce. Or serve them taco-style with shredded cabbage and pineapple salsa in warm tortillas—no one will ever forget your presentation!
Make Ahead and Storage
Storing Leftovers
If you have extra Red Lobster Coconut Fried Shrimp, let them cool to room temperature before storing. Place them in an airtight container, separating layers with parchment to keep the coating crisp, and refrigerate for up to 2 days. They’re delicious even after a day or two!
Freezing
To freeze, arrange fully cooled shrimp on a baking sheet in a single layer and freeze until firm. Transfer to a freezer-safe bag and store for up to 2 months. When you’re ready for a crispy treat, you’ll be so glad you prepped a batch ahead of time.
Reheating
For best results, reheat coconut shrimp in a preheated oven at 400°F for 8–10 minutes, turning once, until heated through and crispy again. Avoid microwaving if you can—it tends to make the coating a bit soggy instead of beautifully crisp!
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will give you a milder, less sweet taste, and some folks even prefer that. If you want just a hint of sweetness, you can mix half sweetened and half unsweetened coconut for a custom blend.
What’s the best dipping sauce for Red Lobster Coconut Fried Shrimp?
Sweet chili sauce is a top pick for its sweet-and-spicy kick, but a homemade or store-bought piña colada dipping sauce is classic too. Even a simple mango chutney or sriracha mayo can take the flavor to new heights.
Can I make Red Lobster Coconut Fried Shrimp in the air fryer?
You sure can! Arrange breaded shrimp in a single layer in your air fryer basket, spritz lightly with oil, and cook at 390°F for about 6–8 minutes, flipping halfway through. They’ll turn out crispy and just a touch lighter than the deep-fried version.
Do I need to devein the shrimp?
Yes, deveining helps improve both the texture and appearance. It’s worth taking a few extra minutes to do this step, or look for shrimp that are already peeled and deveined to save time.
Can I double or triple the recipe for a crowd?
Definitely! Just make sure you don’t crowd the pan when frying—work in batches for the best results, and keep finished shrimp warm on a baking sheet in a low oven if you need to. Everyone will be thrilled to have seconds (or thirds) of Red Lobster Coconut Fried Shrimp!
Final Thoughts
If you’re a fan of shrimp and all things crispy, you’ll absolutely love making Red Lobster Coconut Fried Shrimp at home. It’s fun, flavorful, and guaranteed to impress anyone lucky enough to share your kitchen table. Go ahead—give it a try, and bring the taste of your favorite seafood restaurant right into your own home!
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Red Lobster Coconut Fried Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the crispy, coconut-infused goodness of Red Lobster Coconut Fried Shrimp right at home with this easy recipe. These succulent shrimp are coated in a crunchy coconut-panko mixture and fried to golden perfection.
Ingredients
Shrimp:
- 1 lb large shrimp (peeled and deveined, tails on)
Batter:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating:
- 2 large eggs
- 2/3 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Vegetable oil for frying
Instructions
- Prepare Ingredients: Whisk flour, salt, and pepper in a shallow bowl. Beat eggs in another bowl. Mix panko breadcrumbs and shredded coconut in a third bowl.
- Coat Shrimp: Dredge shrimp in flour, dip in eggs, and coat with coconut-panko mixture.
- Fry Shrimp: Heat oil to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until crispy and golden brown.
- Serve: Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
- For extra crispiness, chill coated shrimp before frying.
- Use unsweetened coconut for less sweetness.
- Serve with lime wedges for a fresh flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: about 4–5 shrimp
- Calories: 385
- Sugar: 8g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 145mg
