One of my favorite appetizers is Red Lobster Coconut Shrimp. Red Lobster stands alone in doing justice to these crispy shrimp laden with coconut. Something about this recipe hits right.
That’s why I couldn’t resist these delicious, sweet shrimp, which finally made me try this at home. This Coconut Shrimp recipe is the best shrimp recipe I have tried. They are golden and crunchy. Whenever I make this at home, they fly away from the appetizer platter in minutes.
As a seafood junkie, I really liked the tropical appeal and crunchy textures in this recipe. I will not lie; I have had my fair share of doubt because Red Lobster does an amazing job with their Coconut Shrimp.
From customers to celebrities, everybody raves about Red Lobster Coconut Shrimp. If you have never given this recipe a try, let me teach you how to make it at home.
Equipment Required
- Plate: I prefer using a plate to spread the breadcrumbs on an even surface for even coating.
- Pan: Since I am going to fry my shrimp, I am using a pan.
- Tongs: Tongs come in handy when I have to flip the shrimp over.
- Bowl: To make cooking easier, I like to assemble all the ingredients in the bowl.
- Whisk: I need my whisk to thoroughly mix and blend all the ingredients.
Red Lobster Coconut Shrimp Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 2 people. You can increase or decrease the quantities to adjust the portions.
- 1 Cup Plain Breadcrumbs
- 1 Cup Sweetened Coconut Flakes
- ¾ Cup Cornstarch Divided Use
- ½ Cup Piña Colada Mix
- 1 Tablespoon Powdered Sugar
- 3 Tablespoons Captain Morgan Spiced Rum: Brands like Sailor Jerry or Kraken offer similar flavour profiles with their own unique twists. Additionally, you can also use dark rum and add your own spices (like cinnamon, vanilla, or nutmeg) to mimic the flavour of spiced rum.
- Vegetable Oil For Deep Frying: When I don’t have vegetable oil on hand, I use other oils with high smoke points, like peanut or avocado oil.
- ½ Pound Jumbo Shrimp Butterflies (Deveined)
Preparation And Cooking Time
| Preparation Time | Resting Time | Cooking Time | Total Time |
|---|---|---|---|
| 10 Minutes | 10 Minutes | 20 Minutes | 40 Minutes |
How To Make Red Lobster Coconut Shrimp Recipe At Home
Step 1
Place the bread crumbs, cornstarch, and coconut flakes in a bowl and mix well.
Step 2
In another bowl, add cornstarch, sugar, pina colada mix, and rum. Give it a nice whisk to make a smooth paste.
Step 3
Dip your clean and deveined shrimps into the paste and coat them well. Keep it aside for some time.
Step 4
Once they are nicely marinated and rested, add them to the oil. Fry them until they are nicely golden brown in colour.
Step 5
Fry all of them in batches.
Step 6
Your Red Lobster Coconut Shrimp will be ready.
Expert Tips That I Recommend
- When I am looking for shrimp for this recipe, I like to choose large shrimp since they are easier to clean and prep.
- I always use unsweetened coconut flakes because sweet coconut flakes can make the shrimp very sweet and sugary, which is not the ideal taste I am going for.
- I like to keep the tails on because they make it easier to grab. But you can always remove them, and it all comes down to personal preference.
- To ensure they are cooked properly, I avoid overcrowding the pan. Too many shrimp can affect cooking time, leading to undercooked or overcooked shrimp in the final result.
- With recipes like this, which require marination, it is important to let the ingredients sit. Hence, I allow my shrimp to sit for 10-15 minutes so they are nicely coated and absorb all the flavors.
FAQs About Red Lobster Coconut Shrimp
Nutritional Information Per Serving
Red Lobster Coconut Shrimp tastes delectable, but they are not a healthy snack to eat regularly. Although shrimp are a nutritious choice, the way they are prepared and fried can make them high in calories and fat.
| Calories | 416 kcal |
| Carbohydrates | 62 g |
| Protein | 15 g |
| Fat | 8 g |
| Saturated Fat | 6 g |
| Cholesterol | 142 mg |
| Sodium | 708 mg |
| Potassium | 174 mg |
| Fiber | 3 g |
| Sugar | 19 g |
| Vitamin C | 2.3 mg |
| Calcium | 135 mg |
| Iron | 2.9 mg |
On a brighter note, one of the good things about this recipe is that it is completely dairy-free, so people following this diet can enjoy it to the full.
Recipe Variations For Different Diets
- Keto-friendly: Instead of frying the shrimp, I prefer baking or air-frying them to enjoy it keto-friendly.
- Gluten-Free: Typically, this Red Lobster coconut shrimp is not gluten-free, but I use gluten-free flour (aka almond flour) in this recipe. Also, double-check your breadcrumbs to ensure they are gluten-free.
How To Store And Reheat This Recipe
Storing
- Countertop: After making these delicious Red Lobster coconut shrimp from scratch, I do not leave them open for more than 2 hours. All my hard work would be ruined if they got contaminated, so I hop them straight into the fridge for further storage.
- Refrigeration: I store my Red Lobster coconut shrimp in the refrigerator by transferring them to airtight containers and placing them in the coldest part of the fridge, not on the door. To ensure effectiveness, I set the temperature between 32 degrees F and 38 degrees F.
Reheating
- Stovetop: I start by adding oil to a pan and letting it heat well. Next, I dip the shrimp for 60-90 seconds, then dry them on a towel before serving.
- Oven: I preheat the oven to 400 degrees. Then, I let them bake for 8 minutes on each side before serving them hot.
- Air Fryer: Preheat the air fryer to 400 degrees, then cook the shrimp for 3-4 minutes. However, this takes more time, since you need to do it in batches to avoid overcrowding the shrimp.
What To Serve With This Recipe
There are so many recipes that you can serve with this Red Lobster coconut shrimp. I like to serve it hot with some Egg-Fried Rice, Crispy Fried Rice, or cauliflower rice. These also act as great appetizers, and you can enjoy them with a tangy or mayonnaise-based dip.
To make this more filling, you can also add it to your favorite Salads and add some protein. If you want something simpler, you can also enjoy it with roasted broccoli, carrots, or asparagus on the side.
Printable Version
Red Lobster Coconut Shrimps Copycat Recipe
Ingredients
- 1 Cup Plain Breadcrumbs
- 1 Cup Sweetened Coconut Flakes
- ¾ Cup Cornstarch Divided Use
- ½ Cup Piña Colada Mix
- 1 Tablespoon Powdered Sugar
- 3 Tablespoons Captain Morgan Spiced Rum
- Vegetable Oil For Deep Frying
- ½ Pound Jumbo Shrimp Butterflies Deveined
Equipment
- Plate
- Pan
- Tongs
- Bowl
- Whisk
Instructions
- Assemble your bowls. One should have cornstarch, while the others should have powdered sugar and coconut flakes, respectively.
- In another bowl, add cornstarch, sugar, pina colada mix, and rum. Give it a nice whisk to make a smooth paste.
- Dip your clean and deveined shrimps into the paste and coat them well. Keep it aside for some time.
- Once they are nicely marinated and rested, add them to the oil. Fry them until they are nicely golden brown in color.
- Fry all of them in batches.
- Your Red Lobster coconut shrimp will be ready.
Notes
- When I am looking for shrimp for this recipe, I like to choose large shrimp since they are easier to clean and prep.
- I always use unsweetened coconut flakes because sweet coconut flakes can make the shrimp very sweet and sugary, which is not the ideal taste I am going for.
- I like to keep the tails on because they make it easier to grab. But you can always remove them, and it all comes down to personal preference.
- To ensure they are cooked properly, I avoid overcrowding the pan. Too many shrimp can affect the cooking time and lead to undercooked and overcooked shrimp in the final result.
- With recipes like this, which requires marination, it is important to let the ingredients sit. Hence, I allow my shrimp to sit for at least 10-15 minutes so that they are nicely coated and absorb all the flavors.
Nutrition
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Conclusion
This Red Lobster coconut shrimp is worth the effort, and you need to give it a try. Coating them with coconut flakes can be quite controversial, but don’t let that put you off. This elevates the flavors, adds a twist, and makes them crunchy.
So try out this super quick recipe and give yourself the dosage of protein with this tasty seafood. It is addictive, easy to tweak, and a quick recipe for easy dinners and lunches. Now it is up to you to try this and let me know if you love this Red Lobster coconut shrimp as much as I do.
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