Description
Indulge in these crispy, tender coconut fried shrimp inspired by Red Lobster’s popular dish. Coated with a flavorful coconut and Panko breadcrumb crust, then fried to perfection in coconut oil, these shrimp are served with a sweet and tangy pineapple dipping sauce for an irresistible appetizer or main course.
Ingredients
Units
Scale
Shrimp
- 1 lb. shrimp, peeled and deveined, tails on or off
- 1/3 cup flour (gluten free 1-to-1 blend)
- 1/2 tsp. paprika
- 3/4 tsp. salt (divided)
- 1/4 tsp. black pepper
- 1 large egg
- 1 Tbsp. milk (almond or cashew)
- 3/4 cup unsweetened coconut, finely shredded
- 1/2 cup Panko bread crumbs (gluten-free)
- 1/4 - 1/2 cup coconut oil
Pineapple Dipping Sauce
- 1/3 cup yogurt (plain, Greek, or dairy-free)
- 1/4 cup crushed pineapple (canned, drained)
- 2 Tbsp. unsweetened coconut, finely shredded
- 2 tsp. sugar (or coconut sugar)
- 1/8 - 1/4 tsp. salt (to taste)
Instructions
- Coat the Shrimp: Place the shrimp into a large bowl and add the flour, paprika, ½ tsp. salt, and pepper. Toss until evenly coated. In a separate medium-sized shallow bowl, whisk together the egg and milk. In another shallow bowl, mix the shredded coconut, Panko breadcrumbs, and ¼ tsp. salt. Dip each floured shrimp into the egg mixture, letting excess drip off, then coat thoroughly in the coconut and breadcrumb mixture. Place on a baking sheet and repeat with all shrimp.
- Cook the Shrimp: Heat 1-2 tablespoons of coconut oil in a large skillet over medium heat. Fry 5-6 shrimp at a time for about 2 minutes per side, until golden and curled. Remove and drain on paper towels. Repeat with remaining shrimp, adding more coconut oil as needed.
- Make the Sauce: While frying, combine yogurt, crushed pineapple, shredded coconut, sugar, and salt in a bowl. Mix well until smooth.
- Serve: Serve the fried coconut shrimp immediately with the pineapple dipping sauce for a delicious, crispy treat.
Notes
- Shrimp roughly 20-24 count per pound are ideal for even cooking. Adjust cooking time for larger or smaller shrimp.
- If coconut/breadcrumb mixture depletes, mix additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt to continue breading.
- If oil browns too quickly, drain and replace with fresh oil to prevent burning.
- Best enjoyed immediately, but can be stored in an airtight container for 2-3 days in the fridge.
- Reheat in a skillet with coconut oil over low heat until warmed through for best results.
Nutrition
- Serving Size: 5-6 shrimp
- Calories: 410
- Sugar: 7g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
