One late afternoon, I stood in my kitchen with the smell of the sea still fresh in my mind. I’d just returned from a small coastal trip, where a weathered fisherman handed me a paper cone filled with golden-fried coconut shrimp.
The first bite was a perfect balance—sweet from the coconut, savory from the shrimp, with just the faintest crunch echoing between my ears. It reminded me of a summer decades ago, when my late sister and I would fry shrimp together in our mother’s old cast-iron skillet, pretending we were running a seaside café.
Now, years later, I still find comfort in the steady rhythm of dipping shrimp into batter, rolling them in coconut, and hearing them sizzle gently in hot oil. There’s a kind of meditation in cooking that keeps me grounded, especially in retirement. I’ve made many variations over the years, but the Red Lobster style has a certain charm: light, airy batter, a delicate coconut crust, and a dipping sauce so good you’ll be tempted to eat it with a spoon.
This recipe is my homage to that flavor—made at home, a touch lighter, and just as satisfying. It’s a dish that works just as well for Sunday dinners as it does for casual get-togethers. And if you serve it with the piña colada dipping sauce, I promise there won’t be a single shrimp left on the platter.
Short Description
Crispy, golden coconut shrimp with a sweet-tangy pineapple dipping sauce, inspired by Red Lobster’s iconic appetizer. Easy enough for a weekday treat, yet elegant enough for special occasions.
Key Ingredients
For the Coconut Shrimp
- 1 pound large shrimp (16–20 count), peeled and deveined, tails on
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 large eggs
- ¾ cup cold sparkling water (or club soda for extra crispiness)
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Pineapple or Piña Colada Dipping Sauce
- ½ cup crushed pineapple, drained
- ¼ cup cream of coconut (like Coco Lopez)
- ¼ cup sour cream or mayonnaise
- 1 tablespoon sugar (optional, for extra sweetness)
Tools Needed
- 3 shallow bowls
- Medium mixing bowl
- Blender or food processor
- Deep skillet or Dutch oven
- Slotted spoon
- Paper towels
- Kitchen thermometer
Cooking Instructions
Step 1: Prepare the Shrimp
Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Keep the tails on for easier handling and presentation. A dry surface helps the batter stick better.
Step 2: Make the Dipping Sauce
Blend crushed pineapple, cream of coconut, sour cream (or mayonnaise), and sugar until smooth. Transfer to a bowl, cover, and refrigerate. This can be made a day ahead for deeper flavor.
Step 3: Prepare the Coating Stations
Set up three shallow bowls:
- Bowl 1: Flour, salt, pepper, paprika
- Bowl 2: Whisked eggs and sparkling water
- Bowl 3: Shredded coconut mixed with panko breadcrumbs
Step 4: Bread the Shrimp
Coat each shrimp in seasoned flour, shaking off excess. Dip into egg mixture, then roll in the coconut–panko mix, pressing gently to adhere. Place coated shrimp on a parchment-lined baking sheet.
Step 5: Fry the Shrimp
Heat oil to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until golden brown. Drain on paper towels. Avoid overcrowding to maintain oil temperature.
Step 6: Serve
Arrange on a platter and serve hot with the chilled dipping sauce.
Why You’ll Love This Recipe
Crispy Perfection: The panko and coconut combination creates an unbeatable crunch.
Restaurant Flavor at Home: Brings the Red Lobster experience to your kitchen.
Easy to Make Ahead: The sauce can be prepped a day before, and the shrimp can be breaded ahead of time.
Family-Friendly: Mild and slightly sweet, perfect for all ages.
Versatile Dish: Works as an appetizer, main, or party snack.
Mistakes to Avoid & Solutions
Shrimp turning soggy: Oil not hot enough. Solution: Use a thermometer and keep it at 350°F.
Batter sliding off: Shrimp not dried properly. Pat completely dry before coating.
Greasy texture: Overcrowding the pan lowers oil temperature. Fry in batches.
Burnt coconut: Coconut can brown quickly. If it darkens too fast, reduce heat slightly.
Flavorless shrimp: Season the flour well—this is your base layer of flavor.
Serving and Pairing Suggestions
Serve as a starter before a light seafood pasta.
Pair with a crisp white wine or sparkling water with lime.
Add a side salad with mango and avocado for a tropical touch.
Present on a large platter for family-style dining or on individual plates for a more formal setting.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: For best results, reheat in a 375°F oven for 8–10 minutes until crisp. Avoid microwaving, it softens the coating.
FAQs
1. Can I bake instead of fry?
Yes, but the texture will be less crispy. Bake at 400°F for 12–15 minutes, flipping halfway.
2. Can I use unsweetened coconut?
Yes, though it will be less sweet. You can add 1–2 teaspoons of sugar to the breadcrumb mixture if desired.
3. What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best.
4. Can I make this gluten-free?
Swap the flour for gluten-free flour and use gluten-free panko.
5. Can I use frozen shrimp?
Yes, but thaw completely and pat dry before breading.
Tips & Tricks
Chill the breaded shrimp for 15 minutes before frying to help the coating stick.
Sparkling water in the batter adds lightness, don’t skip it.
Serve the sauce in a hollowed-out pineapple for a fun presentation.
Recipe Variations
Spicy Coconut Shrimp: Add ½ teaspoon cayenne pepper to the flour mixture for heat.
Herbed Coconut Shrimp: Mix 1 tablespoon chopped parsley or cilantro into the breadcrumb mixture.
Coconut Shrimp Tacos: Serve in small tortillas with cabbage slaw and the dipping sauce as a drizzle.
Air Fryer Coconut Shrimp: Spray breaded shrimp with oil and air fry at 375°F for 7–9 minutes, flipping halfway.
Final Thoughts
Cooking Red Lobster Coconut Shrimp always feels like a small celebration in my kitchen. It’s a recipe that draws people in the sound of sizzling shrimp, the aroma of coconut toasting in the oil, the bright, sweet tang of the dipping sauce waiting nearby. I’ve served it at birthday parties, quiet dinners, and even on rainy afternoons when I needed a lift. Each time, the smiles it brings are the same.
The beauty of recipes like this lies not only in their flavor but in the moments they create. As I plate these golden beauties, I can almost hear my sister’s laughter again, mixing with the soft hum of the stove. Some recipes, I think, carry more than taste, they carry memories. And this one, for me, will always taste like joy.
Red Lobster Coconut Shrimp
Print ThisIngredients
- For the Coconut Shrimp
- 1 pound large shrimp (16–20 count), peeled and deveined, tails on
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 large eggs
- ¾ cup cold sparkling water (or club soda for extra crispiness)
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- For the Pineapple or Piña Colada Dipping Sauce
- ½ cup crushed pineapple, drained
- ¼ cup cream of coconut (like Coco Lopez)
- ¼ cup sour cream or mayonnaise
- 1 tablespoon sugar (optional, for extra sweetness)
Instructions
Step 1: Pat shrimp dry, leaving tails on for easy handling.
Step 2: Blend pineapple, cream of coconut, sour cream (or mayo), and sugar; chill.
Step 3: Set up bowls — (1) flour, salt, pepper, paprika; (2) eggs, sparkling water; (3) coconut, panko.
Step 4: Coat shrimp in flour, dip in egg, roll in coconut–panko; place on parchment.
Step 5: Fry at 350°F for 2–3 min per side until golden; drain.
Step 6: Serve hot with dipping sauce.
