Copycat Red Lobster Coconut Shrimp

Name: Copycat Red Lobster Coconut Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: [approx] 1 lb large shrimp (peeled, deveined, tail-on); 2/3 cup all-purpose flour; to taste salt; to taste black pepper; [approx] 1 tsp seafood seasoning; 2 eggs (beaten); [approx] 1 cup Panko bread crumbs; [approx] 1 cup sweetened shredded coconut; enough to fill fryer vegetable oil (for frying)

Crunchy coconut-panko shrimp fried golden, made for dunking in pina colada sauce.

Total time

30 min

Serves

6

Difficulty

Medium

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As seen on Episode 187

The pantry

kitchen

Essentials · serves 6

[approx] 1 lb large shrimp (peeled, deveined, tail-on) 2/3 cup all-purpose flour to taste salt to taste black pepper [approx] 1 tsp seafood seasoning 2 eggs (beaten) [approx] 1 cup Panko bread crumbs [approx] 1 cup sweetened shredded coconut enough to fill fryer vegetable oil (for frying)

·

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The preparation

7 steps, about 30 minutes start to finish.

01
Set up a three-part dredge station: flour with seasoning, beaten eggs, and Panko mixed with shredded coconut.
02
Dredge each shrimp in seasoned flour.
03
Dip in beaten egg.
04
Press into the Panko-coconut mixture, coating well.
05
Fry at 350°F for 2-3 minutes until golden brown.
06
Drain on a wire rack (not paper towels).
07
Serve with Pina Colada dipping sauce.

lightbulb The chef's notes

“Press the panko-coconut coating on firmly so it stays put in the fryer. Drain the shrimp on a wire rack instead of paper towels so the bottoms stay crisp rather than steaming soggy.”

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