Red Lobster Coconut Shrimp

Name: Red Lobster Coconut Shrimp (Upgraded)
Total time: 50 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 pound Large Shrimp-peeled and deveined; 1 cup Sweetened Shredded Coconut; 1/2 cup Panko Breadcrumbs; 1/4 cup All-Purpose Flour; 1/2 teaspoon Garlic Powder; 1/4 teaspoon Cayenne Pepper; 1/4 teaspoon Salt; 2 Large Eggs; 2 tablespoons Heavy Cream; 1/2 cup Pineapple Juice; 2 tablespoons Sweet Chili Sauce; 1 tablespoon Rice Vinegar; 1 teaspoon Soy Sauce; 1/2 teaspoon Ginger-grated; Vegetable Oil -for frying

⏱50 min

👥4

🔥500 cal

Medium

🍽️Asian Fusion

A slightly more refined version of Coconut Shrimp, featuring panko breadcrumbs for extra crispiness and a more complex dipping sauce.

1 pound Large Shrimp-peeled and deveined

1 cup Sweetened Shredded Coconut

1/2 cup Panko Breadcrumbs

1/4 cup All-Purpose Flour

1/2 teaspoon Garlic Powder

See all 15 ingredients ↓

(0 reviews)

⏱50 min

👥4

🔥500 cal

Medium

🍽️Asian Fusion

A slightly more refined version of Coconut Shrimp, featuring panko breadcrumbs for extra crispiness and a more complex dipping sauce.

#Shrimp #Coconut #Fried #Appetizer

Instructions

Prepare the Shrimp: Pat the Shrimp dry with paper towels.
Make the Coconut Coating: In a shallow dish, combine all Coconut Coating ingredients.
Make the Egg Wash: In another shallow dish, whisk together the Eggs and Heavy Cream.
Coat the Shrimp: Dip each Shrimp in the Egg Wash, then dredge in the Coconut Coating, pressing to adhere.
Make the Dipping Sauce: In a small bowl, whisk together the Pineapple Juice, Sweet Chili Sauce, Rice Vinegar, Soy Sauce, and Ginger.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Drain and Serve: Remove the Shrimp from the skillet and place on a paper towel-lined plate to drain. Serve immediately with the Dipping Sauce.

Ingredients

1 pound 450 g Large Shrimp-peeled and deveined
1 cup 100 g Sweetened Shredded Coconut
1/2 cup 60 g Panko Breadcrumbs
1/4 cup 30 g All-Purpose Flour
1/2 teaspoon 2.5 mL Garlic Powder
1/4 teaspoon 1.25 mL Cayenne Pepper
1/4 teaspoon 1.25 mL Salt
2 2 Large Eggs
2 tablespoons 30 mL Heavy Cream
1/2 cup 120 mL Pineapple Juice
2 tablespoons 30 mL Sweet Chili Sauce
1 tablespoon 15 mL Rice Vinegar
1 teaspoon 5 mL Soy Sauce
1/2 teaspoon 2.5 mL Ginger-grated
Vegetable Oil As needed -for frying

Equipment

3 Shallow Dishes
Large Skillet
Whisk
Paper Towels

Instructions

Prepare the Shrimp: Pat the Shrimp dry with paper towels.
Make the Coconut Coating: In a shallow dish, combine all Coconut Coating ingredients.
Make the Egg Wash: In another shallow dish, whisk together the Eggs and Heavy Cream.
Coat the Shrimp: Dip each Shrimp in the Egg Wash, then dredge in the Coconut Coating, pressing to adhere.
Make the Dipping Sauce: In a small bowl, whisk together the Pineapple Juice, Sweet Chili Sauce, Rice Vinegar, Soy Sauce, and Ginger.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the Shrimp in batches for 2-3 minutes per side, until golden brown and cooked through.
Drain and Serve: Remove the Shrimp from the skillet and place on a paper towel-lined plate to drain. Serve immediately with the Dipping Sauce.

Nutrition per serving

Calories 500

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Red Lobster Coconut Shrimp

Red Lobster Coconut Shrimp

Ratings & Reviews

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