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Red Lobster Coconut Shrimp
Crispy, golden coconut-crusted shrimp with a sweet and tangy pina colada dipping sauce. Red Lobster's beloved appetizer is easier to make at home than you think.
seafood · red-lobster · shrimp · appetizer
🕑Prep20 min
🍳Cook10 min
⏱Total30 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 1 lb large shrimp (21-25 count), peeled and deveined with tails on
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- 1.Set up the breading station. Place the flour mixed with salt and cayenne in one shallow bowl, the beaten eggs in a second bowl, and the coconut mixed with panko in a third bowl. This three-step dredge is what gives the shrimp their thick, crunchy coating.
- 2.Bread the shrimp. Hold each shrimp by the tail and dredge in flour, shaking off the excess. Dip into the beaten egg, then press firmly into the coconut-panko mixture, making sure the coating sticks on all sides. Place on a wire rack as you go.
- 3.Fry until golden. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry the shrimp in batches of 5-6 for 2-3 minutes, turning once, until golden brown and the coconut is toasted. Do not overcrowd the pot or the temperature drops.
- 4.Drain and season. Transfer the fried shrimp to a paper towel-lined plate and sprinkle with a pinch of salt while still hot.
- 5.Make the dipping sauce. Stir together 1/4 cup orange marmalade, 2 tablespoons cream of coconut, 1 tablespoon Dijon mustard, and 1 teaspoon horseradish. This sweet-tangy sauce is the perfect complement to the coconut shrimp.
Red Lobster Coconut Shrimp
Red Lobster’s Coconut Shrimp has been on the menu for decades and it is still one of their most ordered appetizers. The shrimp are coated in a mixture of sweetened coconut and crispy breadcrumbs, fried until golden, and served with a sweet pina colada-style dipping sauce. The combination of crunchy coconut, tender shrimp, and sweet-tangy sauce is irresistible.
An order of six coconut shrimp at Red Lobster costs about $14. A pound of shrimp at the store gives you 20-25 pieces for about $10, plus a few dollars for the coating and sauce.
Why Make It at Home?
Restaurant coconut shrimp are often fried in advance and reheated, which kills the crunch. When you make them at home, they go straight from the fryer to your plate while the coconut is still crackling. That textural difference is enormous.
Tips & Variations
- Press the coconut coating firmly. Do not just dip — press each shrimp into the coconut mixture and pack it on with your hands. A loose coating falls off in the fryer.
- Keep the oil at 350°F. Coconut burns easily at higher temperatures. 350°F gives you enough time for the shrimp to cook through while the coconut turns golden without burning.
- Bake instead of fry. Arrange breaded shrimp on a sprayed baking sheet and bake at 425°F for 12-14 minutes, flipping halfway. Not as crispy, but much less cleanup.
- Use unsweetened coconut for less sweetness. If you prefer a less sweet version, swap sweetened coconut for unsweetened and add a pinch of sugar to the dipping sauce instead.
