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Red Lobster Coconut Shrimp

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Red Lobster Coconut Shrimp is a crispy, golden appetizer or main dish featuring tender shrimp coated in coconut and panko breadcrumbs. Sweet, savory, and tropical, it’s a restaurant-style favorite you can easily make at home.

Ingredients

  • 1 lb large shrimp, peeled and deveined (tails on)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • Vegetable oil (for frying)
  • Optional Dipping Sauce:
  • 1/2 cup orange marmalade
  • 1 tbsp Dijon mustard
  • 1 tsp horseradish or sriracha (for heat)

Instructions

  1. Pat shrimp dry and season lightly with salt and pepper.
  2. Set up dredging station: one bowl with flour, one with beaten eggs, and one with panko mixed with shredded coconut.
  3. Dredge each shrimp in flour, dip in egg, and coat with coconut-panko mixture, pressing gently to adhere.
  4. Heat about 2 inches of oil in a deep skillet or saucepan to 350°F (175°C).
  5. Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
  6. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
  7. Serve hot with dipping sauce on the side.
  8. For dipping sauce: Mix orange marmalade, Dijon mustard, and horseradish or sriracha until combined.

Notes

  • Use unsweetened coconut for a less sweet version.
  • Add cayenne pepper to flour for a spicy kick.
  • Bake at 425°F (220°C) for 12–15 minutes, flipping halfway, for a lighter option.
  • Air fryer alternative: cook at 375°F (190°C) for 8–10 minutes, flipping once.
  • Best enjoyed fresh; reheat in oven or air fryer to keep crispy.

Nutrition

Find it online: https://recipesbyliza.com/red-lobster-coconut-shrimp/