Description
Experience a tropical twist with these crispy, coconut-fried shrimp inspired by Red Lobster’s popular appetizer. Coated in a crunchy coconut and Panko breadcrumb mixture and pan-fried to perfection, these shrimp are served with a creamy, pineapple-infused dipping sauce for a delightful snack or appetizer that transports your taste buds straight to the islands.
Ingredients
Units
Scale
Shrimp
- 1 lb. shrimp, peeled and deveined, tails on or off
- 1/3 cup gluten-free flour (or all-purpose flour if preferred)
- 1/2 tsp. paprika
- 3/4 tsp. salt, divided
- 1/4 tsp. black pepper
- 1 large egg
- 1 Tbsp. almond or cashew milk
- 3/4 cup unsweetened shredded coconut
- 1/2 cup gluten-free Panko bread crumbs
- 1/4 - 1/2 cup coconut oil for frying
Pineapple Dipping Sauce
- 1/3 cup plain Greek or dairy-free yogurt
- 1/4 cup crushed canned pineapple, drained
- 2 Tbsp. unsweetened shredded coconut
- 2 tsp. sugar or coconut sugar
- 1/8 - 1/4 tsp. salt, to taste
Instructions
- Coat the Shrimp: Place the shrimp in a large mixing bowl along with the flour, paprika, ½ tsp. salt, and black pepper. Toss until well coated. In a separate shallow bowl, whisk together the egg and milk. In another shallow bowl, mix the shredded coconut, Panko bread crumbs, and a pinch of salt. Dip each shrimp into the egg mixture, allowing excess to drip off, then coat thoroughly in the coconut and Panko mixture. Place the coated shrimp on a baking sheet or plate and repeat for all shrimp.
- Cook the Shrimp: Heat 1/4 to 1/2 cup of coconut oil in a large skillet over medium heat. Add 5-6 shrimp at a time and cook for about two minutes per side, or until pink and curled. Transfer cooked shrimp to paper towels to drain excess oil. Repeat with remaining shrimp, adding more coconut oil as needed.
- Make the Sauce: While the shrimp cook, combine yogurt, crushed pineapple, shredded coconut, sugar, and salt in a bowl. Mix well until smooth.
- Serve: Immediately serve the crispy coconut shrimp with the pineapple dipping sauce for a tropical appetizer or snack. Enjoy!
Notes
- Use small to medium shrimp (20-24 count) for even cooking.
- Adjust the cooking time for larger or smaller shrimp to avoid overcooking or undercooking.
- If coconut and breadcrumb mixture runs low, mix additional coconut and Panko in a ratio of 3:2 with a pinch of salt to replenish.
- If the oil turns dark or brown during frying, drain and discard the oil, then add fresh coconut oil for subsequent batches.
- For best results, prepare the dipping sauce ahead of time and serve fresh.
- Leftover cooked shrimp can be stored in an airtight container in the fridge for 2-3 days, then reheated in a skillet with coconut oil over medium-low heat.
Nutrition
- Serving Size: 5-6 shrimp
- Calories: 410
- Sugar: 7g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
