If you have ever savored that perfect balance of crispy, sweet, and tropical flavors from Red Lobster’s iconic dish, then you are in for a real treat. This Red Lobster Coconut Shrimp Recipe captures that magic beautifully at home, with delicately crunchy shrimp coated in shredded coconut and panko breadcrumbs, paired with a luscious pineapple cream sauce that makes every bite irresistibly vibrant. It’s a dish that’s as fun to make as it is to share, offering a little escape to island flavors right in your own kitchen.
Ingredients You’ll Need
This Red Lobster Coconut Shrimp Recipe uses simple, straightforward ingredients that come together to create a whirlwind of flavor and texture. Each component plays a key role—from the spices that season the shrimp just right, to the mixture of shredded coconut and panko breadcrumbs that form that signature crispy crust, and lastly, the creamy pineapple dipping sauce that offers a refreshing contrast.
- 1 pound shrimp: Peeled and deveined with tails on or off, shrimp provide the tender, juicy base that’s essential to this dish.
- ⅓ cup flour (gluten free 1-to-1 blend): This helps the seasoning stick perfectly to the shrimp without overpowering the lightness.
- ½ teaspoon paprika: Adds a mild smokiness and warmth to the shrimp seasoning.
- ¾ teaspoon salt (divided): Enhances all the flavors, ensuring every bite is flavorful.
- ¼ teaspoon black pepper: Provides a subtle kick that awakens the palate.
- 1 large egg: Acts as the key to binding the coating to the shrimp for that perfect crunch.
- 1 tablespoon milk (almond or cashew): Lightens the egg mixture and makes it easy to dip every shrimp.
- ¾ cup unsweetened coconut (finely shredded): Gives the shrimp its irresistible tropical crunch and aroma.
- ½ cup Panko bread crumbs (gluten-free): Offers a golden, ultra-crispy finish alongside the shredded coconut.
- ¼ – ½ cup coconut oil: Perfect for frying, it adds a subtle richness and complements the coconut coating flawlessly.
- ⅓ cup yogurt (plain, Greek, or dairy-free): Forms the creamy base of the pineapple dipping sauce, adding tang and texture.
- ¼ cup crushed pineapple (canned, drained): Introduces natural sweetness and tropical brightness to the sauce.
- 2 tablespoons unsweetened coconut (finely shredded): Nested in the sauce for added texture and coconut flavor.
- 2 teaspoons sugar (or coconut sugar): Balances acidity in the pineapple, enhancing the sauce’s overall harmony.
- ⅛ – ¼ teaspoon salt (to taste): Ties the dipping sauce flavors together with a subtle savory note.
How to Make Red Lobster Coconut Shrimp Recipe
Step 1: Coat the Shrimp
Start by tossing your peeled and deveined shrimp with flour, paprika, half of the salt, and black pepper until every piece gets a light dusting. Next, whisk together the egg and milk in a shallow bowl—that mixture is what clings the coconut and panko coating onto the shrimp. In another bowl, combine your shredded coconut, Panko breadcrumbs, and the remaining salt. Dip each shrimp first into the egg wash, letting any excess drip off, then coat thoroughly in the coconut-panko mixture. Lay each shrimp flat on a plate or baking sheet as you go so they’re ready for frying.
Step 2: Cook Shrimp on the Stove
Heat 1 to 2 tablespoons of coconut oil in a non-stick or stainless steel skillet over medium heat. Carefully place 5 to 6 shrimp in the pan, cooking about 2 minutes on each side. You’ll know they’re perfectly cooked when their bodies curl up into that classic shrimp shape and the coating is golden and crisp. Remove the cooked shrimp onto a paper towel-lined plate to drain any excess oil, then repeat until all the shrimp are done. This step locks in that signature crunch and leaves the shrimp tender inside.
Step 3: Make the Sauce
While the shrimp sizzle in the pan, whip up the creamy pineapple dipping sauce. In a medium bowl, stir together the plain yogurt, crushed pineapple, additional shredded coconut, sugar, and salt until all the flavors merge into a smooth, tropical delight. This sauce is the perfect partner to the coconut-crusted shrimp, adding bright, creamy notes that keep your taste buds dancing.
Step 4: Serve and Enjoy
Serve your homemade Red Lobster Coconut Shrimp immediately with a generous side of the creamy pineapple dipping sauce. The contrast of crunchy shrimp and cool, fruity dip is simply divine. This recipe is fantastic for dinner parties or a casual night when you want that special restaurant feel without leaving the house.
How to Serve Red Lobster Coconut Shrimp Recipe
Garnishes
Add a pop of color and freshness by garnishing with finely chopped fresh cilantro or parsley. A wedge of lime or lemon on the side brightens up the whole presentation and adds a zesty touch that complements the sweetness of the coconut and pineapple perfectly.
Side Dishes
Pairing is everything with this Red Lobster Coconut Shrimp Recipe! Serve alongside fluffy jasmine rice or coconut rice to keep the tropical theme going. A crisp green salad with a light vinaigrette or a simple mango salsa can add freshness and contrast, making the meal well-rounded and satisfying.
Creative Ways to Present
Elevate your shrimp by skewering them for a fun appetizer presentation, alternating shrimp with pineapple chunks or bell pepper pieces on a skewer. You might also serve the shrimp atop a vibrant bed of mixed greens or even crispy rice crackers for a playful twist that will wow guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Red Lobster Coconut Shrimp Recipe, store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the shrimp separate from the dipping sauce to prevent sogginess.
Freezing
You can freeze cooked coconut shrimp by flash-freezing them on a baking sheet before transferring to a freezer-safe bag. Frozen shrimp will last up to 1 month. When ready to enjoy, thaw overnight in the fridge for best results, then reheat carefully.
Reheating
Reheat leftover shrimp in a preheated oven at 350°F (175°C) for about 8-10 minutes to restore crispness without drying them out. Avoid microwaving if possible, as it tends to make the coating soggy.
FAQs
Can I use regular flour instead of gluten-free?
Yes, regular all-purpose flour works well if you’re not avoiding gluten. Just substitute it in the same amount, and expect the same great coating and texture.
Is coconut oil necessary for frying?
Coconut oil adds subtle tropical notes that complement the shrimp and coconut coating perfectly, but you can use other oils with a high smoke point like avocado or vegetable oil if needed.
Can I bake the shrimp instead of frying?
Absolutely! Preheat your oven to 400°F (200°C), place shrimp on a parchment-lined baking sheet, and bake for about 10-12 minutes until golden and cooked through. Baking is a lighter alternative but may yield a slightly different texture.
What can I substitute for the pineapple in the dipping sauce?
If you’re out of pineapple or prefer a different flavor, mango or peach puree makes a delightful alternative, keeping the tropical sweetness in place.
How do I make sure the coconut stays crispy?
The key is to avoid overcrowding the pan when frying and to drain cooked shrimp on paper towels promptly. Also, serve immediately, as the coconut crust tastes best fresh and crispy.
Final Thoughts
This Red Lobster Coconut Shrimp Recipe is definitely one to keep in your culinary arsenal—it’s vibrant, fun, and a guaranteed crowd-pleaser. Whether you crave a nostalgic restaurant favorite or want to impress friends with a tropical twist, this recipe is your go-to. So go ahead, gather your ingredients, turn up the heat, and dive into the irresistible flavors of homemade coconut shrimp!
Print
Red Lobster Coconut Shrimp Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
This Red Lobster Coconut Shrimp recipe features crispy, lightly fried shrimp coated in a crunchy coconut and panko bread crumb mixture, served with a creamy pineapple dipping sauce. Perfect as an appetizer or snack, this recipe brings tropical flavors to your kitchen with a delightful texture and easy stovetop cooking method.
Ingredients
Shrimp Coating
- 1 pound shrimp (peeled and deveined, tails on or off)
- ⅓ 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
- ⅓ 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)
- ⅛ – ¼ teaspoon salt (to taste)
Instructions
- Coat the Shrimp: Place the shrimp into a large bowl and add the flour, paprika, ½ teaspoon salt, and black pepper. Toss everything together until the shrimp are evenly coated. In a separate medium shallow bowl, whisk together the egg and milk. In another medium shallow bowl, combine the shredded coconut, Panko bread crumbs, and ¼ teaspoon salt, mixing well. Remove the flour-coated shrimp from the first bowl and dip each shrimp into the egg mixture, letting any excess drip off. Then fully coat the shrimp in the coconut and breadcrumb mixture. Place the coated shrimp on a baking sheet or plate. Repeat this process for all 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 to 6 shrimp at a time and cook them for approximately 2 minutes on each side until they turn opaque and curl up, indicating they are done. Transfer the cooked shrimp to a paper towel-lined plate to absorb any excess oil. Repeat until all shrimp are cooked.
- Make the Sauce: While cooking the shrimp, prepare the creamy pineapple dipping sauce by combining the yogurt, crushed pineapple, unsweetened shredded coconut, sugar, and salt in a medium-sized bowl. Stir well until all ingredients are thoroughly mixed.
- Serve: Serve the hot coconut shrimp immediately with the creamy pineapple dipping sauce on the side for dipping. Enjoy the tropical flavors and crispy texture.
Notes
- For a gluten-free option, use gluten-free panko and a gluten-free flour blend.
- You can use dairy-free yogurt and milk alternatives such as almond or cashew milk for a dairy-free version.
- Do not overcrowd the skillet when frying shrimp to maintain crispiness and ensure even cooking.
- If desired, increase coconut oil slightly for frying to ensure shrimp are cooked through and crispy.
- Use fresh or frozen shrimp that have been peeled and deveined for convenience.
- Adjust the sugar and salt in the dipping sauce to taste depending on your preference.
