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
Scale
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.
