Fried Coconut Shrimp Recipe & Homemade Cocktail Sauce / Copycat Red Lobster Coconut Shrimp Appetizer

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide a crunchy texture with fewer calories.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup with chili flakes

Homemade sauce can be lower in sugar and cost-effective.

Start by making the cocktail sauce: add a few tablespoons of ketchup to a bowl.

Add about 1.5 tablespoons of prepared horseradish to the ketchup.

Pour in some Worcestershire sauce and hot sauce to taste, along with a little black pepper.

Squeeze in fresh lemon juice and mix everything together.

Add about a teaspoon of sugar to the mixture for sweetness and stir well.

Set the cocktail sauce aside once mixed.

Prepare the shrimp by cleaning and patting them dry, using about a quarter to half a pound.

In a bowl, combine panko bread crumbs and sweet coconut flakes in a roughly one-to-one ratio, adding a little salt and cajun seasoning to the mixture.

In another bowl, whisk together 2 eggs to create the egg wash.

Dunk each shrimp in flour first to help the egg wash stick, then dip in the egg wash, allowing excess to drip off.

Coat the shrimp in the panko and coconut mixture, pressing gently to adhere.

Heat oil in a deep skillet over medium heat for about 10 minutes until ready.

Test the oil by dropping in a bit of panko; if it sizzles, the oil is ready.

Carefully place the shrimp in the hot oil, cooking for about 2 minutes on each side until golden brown.

Gently flip the shrimp to avoid breaking off the coating.

Once cooked, remove the shrimp and place them on a cooling rack to keep them crispy until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens