30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Red Lobster Coconut Shrimp Bites
Copycat Red Lobster Coconut Shrimp Bites
Copycat Red Lobster Coconut Shrimp Bites
⏱1h
👥4
🔥400 cal
Hard
🍽️Fusion
This elevated version uses jumbo shrimp, a tempura-style batter for exceptional crispness, and a vibrant mango salsa for a sophisticated twist on the classic appetizer.
This elevated version uses jumbo shrimp, a tempura-style batter for exceptional crispness, and a vibrant mango salsa for a sophisticated twist on the classic appetizer.
Prepare the Mango Salsa: In a medium bowl, combine the diced Mango, Red Onion, Cilantro, Lime Juice, and Jalapeño. Set aside.
Prepare the Tempura Batter: In a bowl, whisk together the Cake Flour and Baking Powder. In a separate bowl, lightly beat the Egg. Gradually add the Ice Water to the Egg, then pour into the flour mixture. Gently stir until just combined – do not overmix. The batter should be slightly lumpy.
Prepare the Coconut Coating: In a shallow dish, combine the Shredded Coconut and Panko Breadcrumbs.
Coat the Shrimp: Dip each Shrimp into the Tempura Batter, ensuring it is fully coated. Then, dredge in the Coconut Coating, pressing gently to adhere.
Fry the Shrimp: Heat about 2 inches of Peanut Oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully add the coated Shrimp to the hot oil in batches, being careful not to overcrowd the pot.
Fry for 2-3 minutes, or until golden brown and crispy. Remove the Shrimp with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
Serve immediately with the Mango Salsa.
Ingredients
4
1 pound450 gJumbo Shrimp-peeled and deveined
1 cup120 gCake Flour
1/2 cup60 mLIce Water
11Large Egg-cold
1/4 tsp1.25 mLBaking Powder
1 cup100 gShredded Coconut-unsweetened
1/4 cup30 gPanko Breadcrumbs
11Ripe Mango-diced
1/460 mLRed Onion-finely diced
1 tbsp15 mLCilantro-chopped
1 tbsp15 mLLime Juice
1/21Jalapeño-seeded and minced
Peanut OilN/A-for frying
Equipment
Medium Bowl
2 Bowls
Shallow Dish
Large, Heavy-Bottomed Pot or Deep Fryer
Slotted Spoon
Wire Rack
Paper Towels
Instructions
Prepare the Mango Salsa: In a medium bowl, combine the diced Mango, Red Onion, Cilantro, Lime Juice, and Jalapeño. Set aside.
Prepare the Tempura Batter: In a bowl, whisk together the Cake Flour and Baking Powder. In a separate bowl, lightly beat the Egg. Gradually add the Ice Water to the Egg, then pour into the flour mixture. Gently stir until just combined – do not overmix. The batter should be slightly lumpy.
Prepare the Coconut Coating: In a shallow dish, combine the Shredded Coconut and Panko Breadcrumbs.
Coat the Shrimp: Dip each Shrimp into the Tempura Batter, ensuring it is fully coated. Then, dredge in the Coconut Coating, pressing gently to adhere.
Fry the Shrimp: Heat about 2 inches of Peanut Oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully add the coated Shrimp to the hot oil in batches, being careful not to overcrowd the pot.
Fry for 2-3 minutes, or until golden brown and crispy. Remove the Shrimp with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
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