Copycat Red Lobster Coconut Shrimp – A Crispy, Sweet

Craving the sweet, crispy, and irresistible taste of Copycat Red Lobster Coconut Shrimp? This easy recipe brings the famous appetizer from Red Lobster right into your kitchen. Coated in a crunchy coconut breading and paired with a tangy, sweet dipping sauce, this shrimp is perfect for appetizers, party snacks, or even a fun dinner. With simple ingredients and quick preparation, you can enjoy the same restaurant-quality coconut shrimp without ever leaving home!

INGREDIENTS :

For the Coconut Shrimp

• 1 lb large shrimp, peeled and deveined (tails on for an authentic look)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs, beaten
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying

For the Dipping Sauce

• 1/4 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sriracha (optional, for a spicy kick)

How to Make Copycat Red Lobster Coconut Shrimp

INSTRUCTIONS :

1. Prepare the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. This ensures the coating sticks better.
2. Prepare the breading: In one shallow bowl, combine the flour, salt, pepper, garlic powder, and paprika. In a second shallow bowl, beat the eggs. In a third shallow bowl, mix the shredded coconut and panko breadcrumbs.
3. Coat the shrimp: Dip each shrimp into the flour mixture, coating evenly. Next, dip it into the beaten egg, ensuring it is fully covered. Finally, coat the shrimp in the coconut-breadcrumb mixture, pressing gently to help the coating adhere.
4. Fry the shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the shrimp in batches, frying for 2-3 minutes on each side, or until the shrimp are golden brown and crispy. Remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
5. Make the dipping sauce: While the shrimp are frying, whisk together the orange marmalade, Dijon mustard, lime juice, and sriracha (if using) in a small bowl. Adjust the amount of sriracha to your preferred spice level.
6. Serve: Arrange the coconut shrimp on a platter and serve immediately with the dipping sauce on the side. Enjoy!

NOTES :

• Substitutions: You can use unsweetened coconut if you prefer a less sweet taste. To make it even more decadent, try adding a pinch of cinnamon to the coconut coating.
• Air-fried version: For a healthier alternative, you can air-fry the shrimp at 400°F for about 8-10 minutes, flipping halfway through.
• Extra crispiness: Double-coat the shrimp by dipping them back into the egg and coconut-breadcrumb mixture for an even thicker, crunchier coating.
• Serving suggestions: These shrimp pair beautifully with a side of tropical salsa, a light salad, or even over a bed of rice.

NUTRITION FACTS (Per Serving – 4 Shrimp)

• Calories: 250
• Protein: 20g
• Carbs: 18g
• Fat: 14g
• Fiber: 2g

Conclusion :

Copycat Red Lobster Coconut Shrimp is a delightful dish that’s perfect for any occasion. With its crispy, golden coating and sweet, tangy dipping sauce, it captures all the flavors of the beloved restaurant appetizer in the comfort of your home. Quick to prepare, this shrimp dish is ideal for parties, casual dinners, or whenever you’re in the mood for a delicious seafood treat. Try it today and enjoy a taste of Red Lobster anytime you want!