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Red Lobster Coconut Shrimp

Red Lobster Coconut Shrimp is a restaurant-type dish that has ultra-crispy coating, sweet tasting of coconuts, and shrimp meat is very juicy. This recipe is juxtaposition of savory and tropical flavors with seafood which makes it an appetizer that is indulgent and friendly. It may be the ideal party food, family dinner, or when you are in need of something crunchy and tasty, this recipe recreates that famous texture at home, using simple ingredients and straightforward steps.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer
Cuisine: American, Seafood
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined (tails on)
  • ½ cup all-purpose flour
  • 2 eggs
  • 2 tbsp milk
  • ½ cup sweetened shredded coconut
  • ½ cup panko breadcrumbs
  • Salt and pepper to taste
  • Oil for frying

Equipment

  • 3 Mixing bowls
  • Whisk or fork
  • Frying pan or deep skillet
  • Tongs
  • Paper towels
  • Plate or wire rack

Method
 

Prepare coating stations
  1.  Bowl 1: flour, pepper, and salt
  2.  Bowl 2: whisk eggs and milk
  3.  Bowl 3: combine coconut and breadcrumbs
Coat shrimp
  1.  Shrimp dredge in flour and egg, press in coconut mixture
Heat oil
  1. In skillet warm warm oil over medheat until it shimmers.
Fry
  1. Shrimp 23 minutes on each side until golden brown.
Rest
  1. Blot on paper towels; allow to dry 5 minutes.
Serve
  1. Accompanied by dipping sauce and served warm.

Notes

Dry the coating of the pat shrimp is better.
Fry in batches to maintain a constant temperature of the oil.
Combine coconut and panko to have equal crunch.