Red Lobster Coconut Shrimp

Red Lobster Coconut Shrimp is the perfect mix of crispy, sweet, and savory. Each bite delivers juicy shrimp coated in a crunchy coconut breading that’s golden and irresistible. I love recreating this restaurant favorite at home—it’s easier than it looks, and it always hits that tropical seafood craving just right.

Why You’ll Love This Recipe

I like this recipe because the texture is unbeatable. The shrimp stay tender on the inside while the coating turns perfectly crisp with a hint of sweetness from the shredded coconut. It’s a fun appetizer or main dish that feels special but doesn’t take much effort. I usually pair it with a simple pineapple or sweet chili dipping sauce for that full Red Lobster-style experience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined (tails on)

• All-purpose flour

• Salt and pepper

• Eggs

• Panko breadcrumbs

• Sweetened shredded coconut

• Vegetable oil (for frying)

Optional for dipping sauce:

• Orange marmalade

• Dijon mustard

• Horseradish or sriracha (for heat)

Directions

1. I pat the shrimp dry and season them lightly with salt and pepper.

2. I set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs and shredded coconut.

3. I dredge each shrimp in flour, dip it in egg, then coat it thoroughly in the coconut-panko mixture, pressing gently so the coating sticks.

4. In a deep skillet or saucepan, I heat about 2 inches of oil to 350°F.

5. I fry the shrimp in batches, being careful not to overcrowd the pan. They usually take 2–3 minutes per side, or until golden brown and crispy.

6. I transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.

7. I serve them hot with my favorite dipping sauce on the side.

For the dipping sauce:
I mix together orange marmalade, Dijon mustard, and a touch of horseradish or sriracha for a sweet and tangy dip that complements the coconut coating beautifully.

Servings and timing

This recipe serves about 4.
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: About 30 minutes

Variations

Sometimes I use unsweetened coconut for a less sugary bite or add cayenne pepper to the flour for a spicy kick. If I’m baking instead of frying, I spray the shrimp with cooking oil and bake at 425°F for 12–15 minutes, flipping halfway through. I’ve also made these in the air fryer for a lighter version that still gets crispy.

storage/reheating

These are best served fresh and hot, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I use the oven or air fryer at 375°F until warmed and crisp again—usually about 5–7 minutes. I don’t recommend microwaving, as the coating gets soggy.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before coating. Excess moisture can make the breading fall off.

What kind of oil is best for frying?

I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Can I make these gluten-free?

Yes, I use gluten-free flour and gluten-free panko. The texture is slightly different but still delicious.

What sauce is closest to Red Lobster’s?

I find that a mix of orange marmalade, Dijon, and horseradish or hot sauce gets really close. You can also use Thai sweet chili sauce.

Can I prep these ahead?

Yes, I bread the shrimp and keep them refrigerated for a few hours before frying. I don’t leave them overnight, though, as the coating can get soggy.

Conclusion

Red Lobster Coconut Shrimp is a golden, crunchy treat that brings restaurant-quality flavor right into my kitchen. It’s easy to make, fun to serve, and always a hit whether I’m cooking for guests or just myself. With the perfect balance of texture and flavor, this shrimp is a tropical escape in every bite.

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