Red Lobster Coconut Shrimp – Crispy & Sweet Treat

Red Lobster Coconut Shrimp – This is a delicious seafood dish that features big, juicy shrimp in a coconut breading. The shrimps are breaded in a sweet coconut batter and deep-fried until golden and crunchy. They’re crusty on the outside, pillowy on the inside. The Parrot Isle Jumbo Coconut Shrimp Red Lobster are partnered with a special sweet dipping sauce of pineapple and tropical coconut. It’s a fun and tasty meal for a lot of people, specially those who enjoy sweet and crispy food.

Red Lobster Coconut Shrimp Recipe

Ingredients:

For the shrimp:

• 1 pound large shrimp (peeled, deveined, tails on)
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• ¾ cup panko breadcrumbs (crunchy Japanese breadcrumbs)
• 1 cup sweetened shredded coconut
• Oil for frying (vegetable or canola oil works best)

For the dipping sauce (optional but tasty!):

• ½ cup crushed pineapple (drained)
• ¼ cup coconut cream (like Coco Lopez)
• ¼ cup sour cream
• 2 tablespoons sugar
• 1 tablespoon lime juice

Instructions:

Step 1: Prepare the Shrimp

• Rinse shrimp and dry with a paper towel.
• Keep the tails for easy gripping and dipping later.

Step 2: Establish Your Breading Stations

• Combine the flour, salt, and pepper in bowl 1.
• In bowl 2, beat the eggs.
• In bowl 3, combine the panko and coconut.

Step 3: Bread the Shrimp

• Start by dipping each shrimp into the flour mixture – make sure to coat it real good.
• Then, roll the shrimp into the egg – really get it wet.
• Then, you will pat the shrimp down in the coconut + panko mix – you want to coat it completely.

Step 4: Fry the Shrimp

• Heat oil in a deep pot over medium heat (350°F or 175°C).
• Fry shrimp in the hot oil in batches (do not crowd pan), until golden, a few at a time.
• Cook for 2 3 minutes on each side until it becomes brownish.
• Take them out, place them onto a paper towel to drain the oil.

Step 5: Prepare the Dipping Sauce, if You Like

• Combine pineapple,coconut cream,sour cream,sugar, and lime juice in a small bowl.
• Mix well to get smooth consistency.
• Let it chill in the fridge for at least 30 minutes.

Serve:

• Serve the warm coconut shrimp with the sweet tropical sauce on the side.
• Perfect for snacking, as an appetizer or a great dinner too!

Flavor Profile of Red Lobster Coconut Shrimp

Red Lobster Coconut Shrimp Nutrition