If you’ve ever dined at Red Lobster, you know their famous Coconut Shrimp is a sweet-and-savory seafood favorite. Crispy on the outside, juicy on the inside, and served with that irresistible tropical dipping sauce—this dish feels like a mini beach vacation on a plate.
The good news? You can recreate this restaurant-style appetizer right at home! This copycat Red Lobster Coconut Shrimp recipe delivers that golden crunch and signature flavor—perfect for parties, family dinners, or when you’re craving seafood comfort food.
🌴 Why You’ll Love This Red Lobster Coconut Shrimp
Ultra crispy coating
Sweet coconut flavor with savory shrimp
Easy to make at home
Perfect appetizer or main dish
Tastes just like the restaurant version
🛒 Ingredients
For the Shrimp:
1 pound large shrimp (peeled and deveined, tails on)
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 large eggs
1 tablespoon milk
¾ cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil (for frying)
For the Sweet Chili Orange Sauce:
½ cup orange marmalade
2 tablespoons sweet chili sauce
1 teaspoon Dijon mustard
½ teaspoon lemon juice
🍤 Step-by-Step Instructions
1️⃣ Prep the Shrimp
Pat the shrimp dry with paper towels. This helps the coating stick better and ensures maximum crispiness.
2️⃣ Set Up Breading Station
Prepare three shallow bowls:
Flour mixture: Combine flour, salt, pepper, and garlic powder.
Egg wash: Whisk eggs with milk.
Coconut coating: Mix panko breadcrumbs and shredded coconut.
3️⃣ Coat the Shrimp
Dredge shrimp in flour mixture.
Dip into egg wash.
Press firmly into coconut-panko mixture.
Make sure each shrimp is well-coated for that signature crunch.
4️⃣ Fry to Golden Perfection
Heat oil in a deep skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until golden brown.
Place on a paper towel-lined plate to drain excess oil.
🍊 Make the Dipping Sauce
In a small bowl, mix:
Orange marmalade
Sweet chili sauce
Dijon mustard
Lemon juice
Stir until smooth and refrigerate until ready to serve.
🔥 Pro Tips for Perfect Coconut Shrimp
✔ Use large shrimp (16–20 count) for the best texture
✔ Don’t overcrowd the pan—fry in small batches
✔ Toast the coconut lightly before coating for extra flavor
✔ Maintain oil temperature at 350°F for even cooking
✔ For extra crispiness, double dip in egg and coconut mixture
🌬️ Air Fryer Option
Want a lighter version?
Preheat air fryer to 375°F
Lightly spray shrimp with cooking oil
Cook for 8–10 minutes, flipping halfway
They’ll still be crispy and delicious with less oil!
🥥 What Makes Red Lobster Coconut Shrimp Special?
The magic combination of:
Sweet shredded coconut
Crunchy panko breadcrumbs
Perfectly seasoned shrimp
That sweet-and-spicy citrus dipping sauce
This blend of textures and flavors creates a restaurant-quality appetizer that feels indulgent yet balanced.
🍽️ Serving Suggestions
Serve your Red Lobster Coconut Shrimp with:
Cilantro lime rice
Fresh garden salad
Mango salsa
Grilled pineapple slices
Steamed vegetables
It also pairs beautifully with tropical mocktails or sparkling lemonade.
🧊 Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Bake at 375°F for 8–10 minutes or air fry for 4–5 minutes to maintain crispiness.
Avoid microwaving—it softens the coating.
🦐 Frequently Asked Questions
Can I bake instead of fry?
Yes! Bake at 400°F for 15–18 minutes, flipping halfway through.
Can I use unsweetened coconut?
Absolutely—just add a pinch of sugar to balance flavors.
Can I freeze coconut shrimp?
Yes! Freeze before frying, then cook directly from frozen, adding 1–2 extra minutes.
🌊 Final Thoughts
This homemade Red Lobster Coconut Shrimp recipe delivers that iconic restaurant flavor without leaving your kitchen. Crispy, golden, and paired with a bright citrus dipping sauce, it’s the ultimate seafood treat for gatherings or weeknight indulgence.
Once you try this copycat version, you might skip the restaurant trip altogether—though we’ll always love the classic experience at Red Lobster!