Recreate the flavors of Red Lobster’s famous shrimp dishes right in your own kitchen! Whether you prefer the buttery richness of Garlic Shrimp Scampi or the crispy sweetness of Coconut Shrimp, this recipe will bring restaurant-quality seafood to your table. Perfect for family dinners or special occasions, this dish is sure to impress.
Why You’ll Love This Red Lobster Shrimp Recipe
Restaurant-Quality Flavor – Enjoy the taste of Red Lobster’s iconic shrimp dishes at home.
Easy to Make – Simple steps and basic ingredients make this recipe beginner-friendly.
Versatile – Choose from different cooking styles, including garlic butter, coconut, or creamy Alfredo.
Crowd-Pleasing – A guaranteed hit for seafood lovers, ideal for gatherings and family meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For Garlic Shrimp Scampi:
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
¼ cup white wine or chicken broth
2 tablespoons lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For Coconut Shrimp:
1 pound large shrimp, peeled and deveined (tails on)
½ cup all-purpose flour
2 eggs, beaten
1 ½ cups shredded sweetened coconut
1 cup panko breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Vegetable oil (for frying)
Directions
Garlic Shrimp Scampi
Sauté the Shrimp:
Heat olive oil and butter in a large skillet over medium heat.
Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
Prepare the Sauce:
In the same skillet, add garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
Pour in white wine (or chicken broth) and let it simmer for 2 minutes to reduce slightly.
Stir in lemon juice, salt, and pepper.
Combine and Serve:
Return the shrimp to the skillet, tossing to coat in the sauce.
Garnish with fresh parsley and serve immediately with pasta, rice, or crusty bread.
Coconut Shrimp
Prepare the Breading Station:
Place flour in one bowl, beaten eggs in another, and mix shredded coconut with panko breadcrumbs in a third bowl.
Season the flour with salt, pepper, and paprika.
Coat the Shrimp:
Dredge each shrimp in flour, dip into the beaten eggs, then coat with the coconut-panko mixture. Press lightly to ensure the coating sticks.
Fry the Shrimp:
Heat oil in a deep skillet to 350°F (175°C).
Fry the shrimp in batches for 2-3 minutes per side until golden brown.
Remove and drain on a paper towel-lined plate.
Serve:
Serve hot with a side of sweet chili sauce or a tangy citrus dip.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
Shrimp Alfredo: Toss garlic shrimp scampi with a creamy Alfredo sauce and fettuccine.
Spicy Coconut Shrimp: Add cayenne pepper to the flour mixture for an extra kick.
Baked Coconut Shrimp: Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
Lemon Butter Shrimp: Replace wine with extra lemon juice for a tangier flavor.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Garlic Shrimp Scampi: Reheat in a skillet over low heat until warmed through.
Coconut Shrimp: Reheat in the oven at 375°F (190°C) for 5-7 minutes to maintain crispiness.
Freezing: Freeze breaded uncooked coconut shrimp for up to 2 months. Fry or bake directly from frozen.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
What’s the best oil for frying coconut shrimp?
Vegetable oil, canola oil, or peanut oil work well for frying.
Can I make garlic shrimp scampi without wine?
Yes, substitute white wine with chicken broth or extra lemon juice.
How do I keep coconut shrimp crispy?
Avoid overcrowding the pan while frying, and drain on a wire rack instead of paper towels.
What side dishes pair well with these shrimp dishes?
Garlic bread, rice, roasted vegetables, or a fresh salad make great accompaniments.
Can I bake garlic shrimp scampi instead of sautéing?
Yes, bake at 400°F (200°C) for about 10 minutes until shrimp are opaque.
Can I air fry coconut shrimp?
Yes, air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
How do I prevent the breading from falling off coconut shrimp?
Press the coating firmly onto the shrimp and let them rest for 5-10 minutes before frying.
Is this recipe gluten-free?
Use gluten-free flour and breadcrumbs for a gluten-free version.
What’s the best dipping sauce for coconut shrimp?
Sweet chili sauce, pineapple salsa, or honey mustard pair perfectly.
Conclusion
This Famous Red Lobster Shrimp recipe brings the flavors of your favorite seafood restaurant to your home. Whether you prefer the rich, buttery garlic shrimp scampi or the crispy, sweet coconut shrimp, this recipe offers the perfect combination of flavor and texture. Serve it with your favorite sides, and enjoy a restaurant-quality meal without leaving your kitchen!
Famous Red Lobster Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-servings 1x
- Category: Main Course
- Method: Sautéing (Scampi) / Frying (Coconut Shrimp)
- Cuisine: American
Description
Love Red Lobster’s shrimp dishes? Now you can make them at home with this easy, flavorful, and crowd-pleasing recipe! Whether you prefer garlic butter shrimp scampi or crispy coconut shrimp, this guide has you covered.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup white wine or chicken broth
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
-
Prepare Coatings:
- Set up three bowls:
- Flour with salt, pepper, and paprika.
- Eggs (beaten).
- Coconut & panko mixed together.
- Set up three bowls:
-
Coat the Shrimp:
- Dredge shrimp in flour, dip in eggs, then coat in coconut mixture.
- Press gently to adhere.
-
Fry Until Golden:
- Heat oil to 350°F (175°C) in a deep skillet.
- Fry shrimp in batches for 2-3 minutes per side until golden brown.
- Drain on paper towels.
-
Serve & Enjoy:
- Pair with sweet chili sauce, mango salsa, or honey mustard dip!
Notes
- For extra crispy shrimp: Double-coat in the coconut mixture.
- Make it lighter: Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
- Gluten-free option: Use almond flour & gluten-free breadcrumbs.
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