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Red Lobster Coconut Shrimp

Irresistible Red Lobster Coconut Shrimp You Can Make at Home

Enjoy delicious Red Lobster Coconut Shrimp, featuring crispy textures and tropical flavors, perfect for appetizers or special dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Seafood, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large, peeled shrimp Use jumbo shrimp for best results.
  • 1 tsp Salt Essential for enhancing flavors.
For the Coating
  • 1 tsp Paprika Adds flavor and color.
  • 1 tsp Black pepper Adjust based on spice preference.
  • 1 cup Flour Base for the coating; cornstarch for gluten-free.
  • 1 large Egg Acts as a binder; substitute with flax egg for vegan.
  • 1 tbsp Milk Non-dairy works for lactose-free.
  • 1 cup Panko breadcrumbs Preferred for crunch.
  • 1 cup Unsweetened coconut Avoid sweetened coconut.
For Frying
  • 2 cups Coconut oil Can substitute with vegetable oil.

Equipment

  • Large Skillet
  • Mixing Bowls
  • Baking Sheet
  • Slotted Spoon

Method
 

Step-by-Step Instructions
  1. Rinse shrimp under cool water and pat dry. In a bowl, combine shrimp with flour, paprika, salt, and black pepper.
  2. Whisk egg and a splash of milk in a separate bowl until smooth for the egg mixture.
  3. In another bowl, mix shredded coconut and Panko breadcrumbs.
  4. Dip shrimp in the egg mixture, then roll in the coconut-Panko mix.
  5. Heat coconut oil in a skillet over medium heat until it reaches 350°F.
  6. Fry shrimp for about 2 minutes on each side or until golden brown.
  7. Transfer fried shrimp to a paper towel-lined plate to drain and serve immediately.

Nutrition

Serving: 4piecesCalories: 400kcalCarbohydrates: 30gProtein: 22gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Leftover shrimp can be stored in an airtight container for up to 2 days. Reheat in the oven to maintain crispness.

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