Red Lobster Coconut Fried Shrimp

Now you can make Red Lobster’s Coconut Shrimp at home with this easy copycat recipe! It will quickly become a family favorite. Shrimp is coated in unsweetened shredded coconut, Panko breadcrumbs, and then lightly pan-fried in coconut oil. Serve them with an easy pineapple and yogurt coconut shrimp dipping sauce for dinner or in tacos for a quick lunch!

Copycat Coconut Shrimp from Red Lobster

Growing up, my family and I frequented chain restaurants on the reg. One of our all-time favorite places to eat was Red Lobster.

We lived on the Gulf Coast, so we had access to the BEST seafood- especially Gulf shrimp!

So of course, my go-to item on Red Lobster’s menu was their fried coconut shrimp. Every inch of shrimp was covered in the tastiest and crispiest coconut breading.

They also served them with the most delicious creamy piña colada dipping sauce. Oftentimes I would ask for a second bowl of it half-way through my meal because it was just that good!

The recipe you’ll find below has been tested, tweaked, and tested again because I had to make sure it was as close to Red Lobster’s as I could get it! It’s also been made slightly healthier (a little less oil to fry the shrimp in!) and can easily be prepared gluten-free, too.

Ingredients

• Shrimp. You’ll need one pound of peeled and deveined shrimp. A 20-24 count size was used when creating this recipe, which is large enough so it does not require too much time to coat, but small enough for the shrimp-to-coating ratio to be just perfect. Avoid jumbo shrimp. If you do get a size other than 20-24 count, make sure to adjust your cooking time accordingly. 
• Flour or Starch. A gluten-free 1-to-1 flour blend was used when creating this recipe. Tapioca starch or regular all-purpose flour may also be substituted.
• Coconut. Unsweetened and shredded coconut or coconut flakes is the best type to use. Try to avoid sweetened coconut as it will have too much sugar.
• Bread Crumbs. Aleia’s Gluten-Free Panko Bread Crumbs are my favorite to use. If you’re not avoiding gluten, a regular Panko bread crumb will work equally as well.
• Oil. The secret to getting lightly fried shrimp that are LOADED with coconut flavor is to use coconut oil when cooking. Pay careful attention, however, since coconut oil has a pretty low smoke point of only 450ºF. Avocado oil may also be used. As a last resort, vegetable oil or peanut oil will work.
• Dipping Sauce. Read more below about to make a super quick and easy 4-ingredient piña colada sauce for the shrimp.

How to Make Coconut Shrimp

Please see the recipe card below for more detailed ingredient amounts.

1. Dipping Sauce

The piña colada sauce only requires four simple ingredients. It can be served as a dipping sauce for these coconut shrimp, as a topping on Sweet Potato Black Bean Burgers, or with some Blackened Fish Tacos.

Combine the dipping sauce ingredients (plain yogurt, crushed pineapple, unsweetened shredded coconut, sugar), and salt in a medium-sized bowl.  Whisk until combined.  Serve immediately or store in the refrigerator for up to a week.

Greek yogurt can be used for a bit more tang, or a vegan yogurt can be substituted if you’re dairy-free.

2. Prep the Shrimp

You can select shrimp with the tails on or the tails removed.

I have made them both ways and prefer shrimp with tails on when I’m serving them as a main dish and shrimp with the tails removed when adding them to tacos or sandwiches.

If they aren’t peeled and deveined, you will need to do that first.

3. Coat the Shrimp

Much like a chicken parmesan recipe or when making avocado fries, it’s best to use 3 separate bowls with ingredients to get the coconut crust to stick.

Place raw shrimp into a large bowl and add flour, paprika, salt, and pepper. Toss until completely coated. Whisk together egg and milk in a medium-sized shallow bowl. Combine shredded, unsweetened coconut and Panko breadcrumbs in a third bowl. Toss to combine.

Remove the shrimp from the flour mixture and dip them in the egg mixture bowl. Let excess egg run off and then cover completely in shredded coconut mixture. Place the coated shrimp on a cookie sheet or plate and repeat with the remaining shrimp.

4. Pan Fry the Shrimp

Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium or medium-high heat.

Cook 5-6 shrimp in the hot oil for two minutes on each side, or until the shrimp are golden brown and done cooking.  (You’ll know this when they start to curl up!) Remove cooked shrimp with a slotted spoon and place on a paper towel to drain excess oil.  Repeat this step with the remaining shrimp.

Serve the crispy shrimp with the prepared sauce and enjoy.

FAQs

What to Serve with Coconut Shrimp

Coconut shrimp is a delicious main dish that pairs perfectly with a variety of sides. Try one of these easy recipes alongside it.

Of course, you have to make some Copycat Red Lobster Biscuits!

Instant Pot White Rice or Cauliflower Rice are perfect alongside this coconut shrimp.

Get your greens with Air Fryer Broccoli, Sautéed Asparagus, or Green Beans Almondine.

You can also opt for Homemade Coleslaw or Fish Taco Slaw.

More Shrimp Recipes

Shrimp is healthy, delicious, and incredibly versatile. These recipes are fantastic ways to enjoy some shrimp next time the craving starts.

• Shrimp Cocktail
• Shrimp Ceviche 
• Blackened Shrimp
• Shrimp Creole
• Cajun Shrimp and Grits
• Shrimp and Sausage Gumbo
• Spicy Shrimp Tacos
• Air Fryer Shrimp
• Teriyaki Shrimp Stir-Fry