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
⏱50 min
👥4
🔥350 cal
Medium
🍽️American
This version builds on the classic with a few refinements for a more authentic flavor and texture. Panko breadcrumbs add extra crispness, and a touch of orange zest brightens the dipping sauce.
This version builds on the classic with a few refinements for a more authentic flavor and texture. Panko breadcrumbs add extra crispness, and a touch of orange zest brightens the dipping sauce.
Prepare the Dipping Sauce: In a small bowl, whisk together the Pineapple Juice, Sweet Chili Sauce, Rice Vinegar, and Orange Zest. Set aside.
Prepare the Breading: In a shallow dish, combine the Flour and Panko Breadcrumbs. In a second shallow dish, place the beaten Eggs. In a third shallow dish, spread out the Shredded Coconut, Garlic Powder, Paprika, and Cayenne Pepper.
Coat the Shrimp: Dredge each Shrimp in the Flour/Panko mixture, then dip in the beaten Eggs, and finally coat thoroughly with the Shredded Coconut mixture.
Fry the Shrimp: Heat about 1 inch of Canola Oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the coated Shrimp to the hot oil in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the Shrimp with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve immediately with the Dipping Sauce.
Ingredients
4
1 pound450 gLarge Shrimp-peeled and deveined
1/2 cup60 gAll-Purpose Flour
1/2 cup50 gPanko Breadcrumbs
1 tsp5 mLGarlic Powder
1/2 tsp2.5 mLPaprika
1/4 tsp1.25 mLCayenne Pepper
1 cup100 gShredded Coconut-sweetened
22Large Eggs-beaten
1/2 cup120 mLPineapple Juice
2 tbsp30 mLSweet Chili Sauce
1 tbsp15 mLRice Vinegar
1 tsp5 mLOrange Zest
Canola OilN/A-for frying
Equipment
3 Shallow Dishes
Large Skillet or Deep Fryer
Slotted Spoon
Paper Towels
Small Bowl
Zester
Instructions
Prepare the Dipping Sauce: In a small bowl, whisk together the Pineapple Juice, Sweet Chili Sauce, Rice Vinegar, and Orange Zest. Set aside.
Prepare the Breading: In a shallow dish, combine the Flour and Panko Breadcrumbs. In a second shallow dish, place the beaten Eggs. In a third shallow dish, spread out the Shredded Coconut, Garlic Powder, Paprika, and Cayenne Pepper.
Coat the Shrimp: Dredge each Shrimp in the Flour/Panko mixture, then dip in the beaten Eggs, and finally coat thoroughly with the Shredded Coconut mixture.
Fry the Shrimp: Heat about 1 inch of Canola Oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the coated Shrimp to the hot oil in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the Shrimp with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
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