Craving a taste of the tropics right in your kitchen? Look no further! This irresistible Red Lobster Coconut Shrimp recipe is your ticket to a culinary escape, featuring succulent shrimp coated in a perfectly crispy coconut and panko breadcrumb crust. With just 30 minutes from prep to plate, you’ll impress family and friends with this delightful dish that captures the essence of coastal dining. Whether you’re hosting a party or simply indulging in a weeknight treat, this recipe is sure to become a favorite. Dive in and discover how easy it is to recreate this beloved classic at home!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Make sure the shrimp are peeled and deveined, and pat them dry with paper towels to remove any excess moisture. This will help the breading adhere better.
- Set up a breading station by placing three shallow bowls in a row. In the first bowl, add the flour and season it with salt and pepper to taste. In the second bowl, beat the two eggs until well combined. In the third bowl, combine the shredded coconut and panko breadcrumbs.
- Heat oil in a deep skillet or frying pan over medium-high heat. You will need enough oil to submerge the shrimp halfway, approximately 1-2 inches deep. To check if the oil is ready, drop a small piece of bread into the oil; if it sizzles and bubbles, the oil is hot enough.
- Take one shrimp and dip it into the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Next, dip the floured shrimp into the beaten eggs, making sure it is fully covered.
- Finally, roll the shrimp in the coconut and panko mixture, pressing gently to ensure the coating sticks well. Repeat this process for all the shrimp.
- Once the oil is hot, carefully place the breaded shrimp in the skillet in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- Using a slotted spoon, remove the cooked shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Allow the shrimp to cool slightly before serving. They can be enjoyed on their own or with a dipping sauce of your choice, such as sweet chili sauce or a tropical fruit salsa.
- Serve the Coconut Shrimp hot and enjoy your delicious homemade version of Red Lobster's classic dish!
Tips
- Prep Your Shrimp: Make sure your shrimp are thoroughly peeled and deveined. Pat them dry with paper towels to ensure the breading sticks properly and to avoid excess moisture during frying.
- Create a Breading Station: Set up three shallow bowls for an efficient breading process: one for seasoned flour, one for beaten eggs, and one for the coconut-panko mixture. This organization will streamline your cooking and keep your hands less messy.
- Check Oil Temperature: Before frying, ensure your oil is hot enough. A quick test is to drop a small piece of bread into the oil; if it sizzles and bubbles, you’re ready to go! This ensures that your shrimp will fry up crispy and golden.
- Don’t Overcrowd the Pan: Fry the shrimp in small batches to maintain the oil temperature and achieve an even, crispy texture. Overcrowding can lead to soggy shrimp.
- Drain Excess Oil: After frying, use a slotted spoon to transfer the shrimp to a plate lined with paper towels. This will help absorb any excess oil, keeping your dish light and crispy.
- Serve with Dipping Sauce: Enhance your coconut shrimp experience by pairing them with a delicious dipping sauce. Sweet chili sauce or a zesty tropical fruit salsa works wonderfully to complement the flavors.
Nutrition Facts
Calories: 802kcal
Carbohydrates: 73g
Protein: 41g
Fat: g
Saturated Fat: g
Cholesterol: 406mg
