Description
This Red Lobster Coconut Shrimp recipe features crispy, golden shrimp coated in a crunchy shredded coconut and Panko breadcrumb mixture, pan-fried to perfection, and served with a creamy pineapple dipping sauce. It’s a flavorful and tropical appetizer or main dish that combines the sweetness of coconut and pineapple with savory spices for an irresistible treat.
Ingredients
Scale
Shrimp Coating
- 1 pound shrimp (peeled and deveined, tails on or off)
- â…“ cup flour (gluten free 1-to-1 blend)
- ½ teaspoon paprika
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper
- 1 large egg
- 1 tablespoon milk (almond or cashew)
- ¾ cup unsweetened coconut (finely shredded)
- ½ cup Panko bread crumbs (gluten-free)
- ¼ – ½ cup coconut oil
Creamy Pineapple Dipping Sauce
- â…“ cup yogurt (plain, Greek, or dairy-free)
- ¼ cup crushed pineapple (canned, drained)
- 2 tablespoons unsweetened coconut (finely shredded)
- 2 teaspoons sugar (or coconut sugar)
- â…› – ¼ teaspoon salt (to taste)
Instructions
- Coat the Shrimp: Place the shrimp into a large bowl and add the flour, paprika, ½ teaspoon of salt, and black pepper. Toss the shrimp until evenly coated. In a separate medium shallow bowl, whisk together the egg and milk. In another shallow bowl, combine the shredded coconut, Panko breadcrumbs, and ¼ teaspoon salt. Dip each flour-coated shrimp first into the egg mixture, letting excess drip off, then coat thoroughly with the coconut and breadcrumb mixture. Place the coated shrimp on a baking sheet or plate and repeat with the remaining shrimp.
- Cook Shrimp on the Stove: Heat 1 to 2 tablespoons of coconut oil in a large non-stick or stainless steel skillet over medium heat. Add about 5-6 shrimp at a time and cook for 2 minutes on each side, or until the shrimp curl and are cooked through with a golden crust. Remove the cooked shrimp and place them on paper towels to drain excess oil. Repeat this process with the remaining shrimp.
- Make the Sauce: While the shrimp cook, combine all dipping sauce ingredients—the yogurt, crushed pineapple, shredded coconut, sugar, and salt—in a medium bowl. Stir until smooth and well blended.
- Serve: Arrange the cooked coconut shrimp on a serving platter and serve immediately with the creamy pineapple dipping sauce on the side. Enjoy this tropical-inspired appetizer fresh and crispy.
Notes
- For a gluten-free version, ensure the flour blend and Panko breadcrumbs are certified gluten-free.
- You can use dairy-free yogurt and milk alternatives to make this recipe dairy-free.
- Adjust the sugar in the sauce to your preferred sweetness level or substitute with coconut sugar for a natural alternative.
- Cook shrimp in batches to avoid overcrowding the pan and maintain crispiness.
- Serve immediately for the best texture; leftovers may lose their crunch if stored.
