Red Lobster Coconut Shrimp – It is a delicious seafood dish, which includes large, juicy shrimp that has a coconut coating. The shrimps are covered with a sweet coconut flour and fried until it turns gold and crispy. They have a crust on the outside and a fluffy inside. The Parrot Isle Jumbo Coconut Shrimp Red Lobster’s accompanying sweet dipping sauce specialty is the pineapple and tropical coconut ingredient. It is an entertainment and chocolaty meal to many individuals particularly the one who likes his or her food sweet and crispy.
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 and dry shrimp with a paper towel.
- Hold the tails so as to make them easy to dip and dipping late.
Step 2: Establish Your Breading Stations
- Mix the flour and salt and pepper in bowl 1.
- In the second bowl, whip the eggs.
- In bowl 3, mix the panko and coconut.
Step 3: Bread the Shrimp
- Start by dipping every shrimp into the flour mixture, make sure that you coat it well.
- And then roll the shrimp into the egg,–get it wet.
- You will then press the shrimp into mixture of coconut + panko- you want to cover it all.
Step 4: Fry the Shrimp
- In a deep heated pot add oil and heat at medium level (350°F or 175 C degrees).
- Fry the shrimp in the hot oil in batches (do not crowd the pan), until golden, a few at a time.
- Fry in 2 on each side about 3 minutes till it gets a brownish color.
- Remove them and put them on paper towel to remove the oil.
Step 5: Prepare the Dipping Sauce, if You Like
- Put pineapple, coconut cream, Sour creme, sugar and lime juice in small bowl.
- Blend well until smooth.
- Leave it to chill in the fridge for at least 30 minutes.
Serve:
- Serve the warm coconut shrimp along with the sweet tropical sauce served on the side.
- You can just snack on them, as an appetizer or even an awesome dinner!
Flavor Profile of Red Lobster Coconut Shrimp
| Flavor Element | Description |
| Sweet | From coconut & sauce |
| Crunchy | Crispy fried coating |
| Juicy | Tender shrimp inside |
| Tropical | Coconut & pineapple mix |
| Savory | Light seasoning |
| Creamy (sauce) | Smooth dipping sauce |
| Tangy (sauce) | Hint of lime & pineapple |
Red Lobster Coconut Shrimp Nutrition
| Nutrient | Amount (Approx.) |
| Serving Size | 1 order (6 shrimp) |
| Calories | 660 |
| Total Fat | 37g |
| Saturated Fat | 19g |
| Trans Fat | 0g |
| Cholesterol | 120mg |
| Sodium | 730mg |
| Total Carbohydrates | 65g |
| Dietary Fiber | 4g |
| Sugars | 28g |
| Protein | 20g |