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Homemade Red Lobster Coconut Shrimp

Crispy, golden coconut shrimp paired with a sweet and tangy pineapple dipping sauce — a homemade version of the beloved Red Lobster classic, ready in under 30 minutes.
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Ingredients
  

For the Coconut Shrimp

  • 1 pound large shrimp 16–20 count, peeled and deveined, tails on
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 large eggs
  • ¾ cup cold sparkling water or club soda for extra crispiness
  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying

For the Pineapple or Piña Colada Dipping Sauce

  • ½ cup crushed pineapple drained
  • ¼ cup cream of coconut like Coco Lopez
  • ¼ cup sour cream or mayonnaise
  • 1 tablespoon sugar optional, for extra sweetness

Instructions
 

  • Rinse shrimp, pat dry, and keep tails on. Dry shrimp hold the coating better.
  • Blend pineapple, cream of coconut, sour cream (or mayo), and sugar until smooth. Chill in the fridge, ideally overnight.
  • Set Up Coating Stations
    Bowl 1: flour, salt, pepper, paprika
    Bowl 2: eggs, sparkling water
    Bowl 3: coconut, panko
  • Coat in flour, dip in egg mix, then press into coconut–panko. Place on parchment-lined sheet.
  • Heat oil to 350°F. Fry in batches, 2–3 min per side, until golden. Drain on paper towels.
  • Plate hot shrimp with chilled dipping sauce.