Thehungrycodercooks

Ingredients

• 1 lb large shrimp (16–20 count), peeled and deveined, tails on (butterfly cut)
• Salt and pepper, to taste
• Oil for frying (vegetable or canola)

Breading

• ½ cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• ¼ tsp salt
• 1 tsp sugar (if not using sweetened coconut)

Creamy Batter

• ½ cup all-purpose flour
• ¼ tsp paprika
• ¼ tsp garlic powder
• ½ cup cornstarch
• ½ tsp salt
• ¾ cup cold water

Bonus: Piña Colada Sauce (Red Lobster–Style)

• ½ cup sweet chili sauce
• ¼ cup pineapple preserves
• 1 tsp soy sauce
• 1 tbsp mayo
• 1 tsp lime juice

Directions

1. Prep the Shrimp
   Pat the shrimp dry. Devein and make butterfly cuts by slicing along the back of each shrimp.
   Season lightly with salt and pepper.
2. Make the Creamy Batter
   In a bowl, whisk together flour, cornstarch, sugar, paprika, garlic powder, and salt.
   Slowly whisk in the cold water until the batter is smooth and slightly thick.
3. Prepare the Coconut Coating
   In a shallow bowl, mix shredded coconut, panko breadcrumbs, salt, and sugar.
4. Coat the Shrimp
   Dip each shrimp into the batter, allowing excess to drip off.
   Roll in the coconut-panko mixture, gently pressing so it sticks well.
5. Fry
   Heat oil to 350°F (175°C).
   Fry shrimp in batches for 2–3 minutes, or until golden brown and crispy.
   Remove and drain on paper towels.
6. Make the Sauce
   Whisk all dipping sauce ingredients together until smooth.
7. Pro Tips for Red Lobster Flavor
   Use sweetened coconut, not unsweetened.
   Cold batter = crispier shrimp.
   Fry right before serving for maximum crunch.

Recipe Video

Notes