Coconut shrimp is a popular appetizer at Red Lobster restaurants. The dish consists of shrimp coated in flaky coconut batter and fried until golden brown. But does this classic seafood appetizer contain dairy?
The Ingredients in Red Lobster’s Coconut Shrimp
According to the ingredients listed on Red Lobster’s website, their coconut shrimp contains the following:
- Shrimp
- Water
- Enriched bleached wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid)
- Coconut
- Sugar
- Nonfat milk powder
- Bleached wheat flour
- Cooked starch (corn starch)
- Salt
- Leavening (sodium acid pyrophosphate, sodium bicarbonate)
- Monoglycerides
- Extractives of paprika and annatto
- Cellulose gum
The key ingredient to note is “nonfat milk powder.” Milk powder is made by dehydrating milk, turning it into a powdered form. So Red Lobster’s coconut shrimp batter does contain a dairy ingredient.
Why Nonfat Milk Powder is Used
Milk powder is commonly used in fried batters and coatings to help improve the texture. Specifically, the milk proteins provide these benefits:
- Browning: The milk proteins brown nicely when fried, leading to an appetizing golden color.
- Adhesion: Casein, a protein in milk, improves how the batter sticks to the shrimp.
- Crispness: Milk proteins form a delicate crisp coating around the shrimp as they fry.
- Moisture: Milk adds moisture to the batter, preventing it from becoming dry and crumbly when fried.
By using nonfat milk powder, Red Lobster keeps the dairy flavor subtle while benefiting from these effects. The small amount of milk protein is enough to help create the ideal crispy yet moist coconut shrimp coating.
Are There Any Dairy-Free Options?
Unfortunately, Red Lobster currently does not offer any coconut shrimp dishes without dairy. The standard coconut shrimp recipe contains nonfat milk powder as a key ingredient.
However, those avoiding dairy have a couple options:
- Request a dairy-free preparation: You can ask your server if the kitchen is able to make your coconut shrimp with a dairy-free batter. They may be able to substitute ingredients like rice milk or coconut milk. But this would need to be on request only.
- Order a different appetizer: Red Lobster has over a dozen dairy-free appetizer options, including classics like mozzarella cheesesticks (hold the cheese) and calamari. Focus your appetizer choice on seafood dishes to steer clear of dairy.
While the standard coconut shrimp recipe does contain dairy, with special requests or menu substitutions you can still enjoy Red Lobster appetizers. Be sure to confirm the preparation with your server to ensure it fits your dietary needs.
Nutrition Information for Coconut Shrimp
Here are the nutrition facts for Red Lobster’s coconut shrimp according to their online menu:
| Nutrition Facts | Per serving |
|---|---|
| Calories | 460 |
| Fat | 18g |
| Carbohydrates | 47g |
| Protein | 22g |
A few things to note:
- No cholesterol is listed since shrimp are naturally low in cholesterol.
- The batter contributes most of the carbohydrates from wheat flour.
- Protein comes primarily from the shrimp, while fat is from the coconut batter.
While not incredibly low in calories, coconut shrimp provides a serving of protein and has less saturated fat than you may think thanks to its coconut coating.
Coconut Shrimp Allergy Information
Those with food allergies should be aware of these ingredients in Red Lobster’s coconut shrimp:
- Wheat: The enriched bleached wheat flour contains gluten.
- Shellfish: The shrimp themselves are a shellfish ingredient.
- Milk: Nonfat milk powder contains casein and whey protein.
Allergies to any of these ingredients would indicate that coconut shrimp is not a safe menu option. Always inform your server of any food allergies before ordering.
How to Make Coconut Shrimp at Home
To recreate the taste of Red Lobster coconut shrimp, try this homemade recipe:
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup beer or club soda
- 1 cup shredded coconut
- Oil for frying (vegetable or peanut oil)
Instructions
- Pat the shrimp dry and set aside.
- In a medium bowl, mix together the flour, cornstarch, baking powder and salt.
- In a separate bowl, whisk together the egg and beer or club soda.
- Place the shredded coconut in a shallow bowl.
- Dip each shrimp first in the flour mixture, shaking off any excess. Then dip in the egg mixture, allowing any excess to drip off. Finally, coat the shrimp thoroughly in the coconut.
- In a large skillet or pot, heat 2-3 inches of oil to 350°F.
- Fry the coconut shrimp in batches for 2-3 minutes, until golden brown. Drain on a paper towel-lined plate.
- Serve warm with your choice of dipping sauce, like pineapple or orange marmalade.
This homemade version uses basic pantry ingredients and skips the dairy for a coconut shrimp appetizer to enjoy anytime. Adjust frying time as needed for larger or smaller shrimp.
Dipping Sauce Recommendations
Coconut shrimp goes great with a variety of dipping sauces that complement the sweet coconut coating. Here are some popular pairings:
Sweet Chili Sauce
The blend of sweet and spicy in Asian chili sauce is a perfect match for fried coconut shrimp. The thick sauce clings nicely to the shrimp.
Orange Marmalade
For a tropical twist, orange marmalade makes a zesty, citrusy dipping sauce. Look for marmalade with large chunks of orange rind.
Pineapple Dipping Sauce
Pineapple sauce has sweet and tangy flavors that offset the rich coconut nicely. Blend canned pineapple with some of its juice in a blender for an easy version.
Honey Mustard
Honey mustard strikes a balance between sweet honey and the tang of mustard. The smooth, creamy texture pairs nicely with the crispy shrimp coating.
Cocktail Sauce
For classic flavors, cocktail sauce gives a creamy, tomatoey complement to fried coconut shrimp. It’s especially good with a touch of horseradish.
Mix and match to try different sauce pairings until you find your favorites!
How Long Does Coconut Shrimp Last in the Fridge?
Properly stored, leftover coconut shrimp will keep in the refrigerator for 3-4 days. To maximize freshness:
- Allow coconut shrimp to cool completely before refrigerating. Hot shrimp can lead to faster spoilage.
- Store shrimp in an airtight container, avoiding crowding them together. This prevents moisture loss.
- Seal any leftover dipping sauces separately and avoid mixing them directly with the shrimp.
- Use within 3-4 days for the best texture and flavor.
The cooked batter may start losing its crispness over time, but coconut shrimp can still be enjoyed when refrigerated properly. Reheat gently in a 375°F oven if needed.
Can You Freeze Coconut Shrimp?
Coconut shrimp freezes well for longer term storage. Here’s how to freeze for later use:
- Cool: Chill cooked shrimp thoroughly in the fridge before freezing, about 1-2 hours.
- Package: Place on a parchment paper-lined baking sheet in a single layer. Cover tightly with plastic wrap. This prevents freezer burn.
- Freeze: Place in the freezer overnight until completely frozen. Then transfer to freezer bags or containers.
- Thaw: Thaw frozen shrimp in the fridge overnight before reheating. Don’t thaw at room temperature.
- Reheat: Bake frozen shrimp directly from freezer at 375°F for 4-6 minutes until heated through.
With proper freezer storage, coconut shrimp stays good for 2-3 months frozen. Always thaw safely in the refrigerator and reheat fully to 165°F before serving again.
Coconut Shrimp Recipe Variations
For new twists on classic coconut shrimp, try these tasty variations:
Coconut Shrimp Scampi
Sauté thawed coconut shrimp in a garlic butter sauce with white wine and lemon. Sprinkle with parsley and parmesan over pasta or rice.
Coconut Shrimp Kebabs
Thread chunks of fresh pineapple and pepper with coconut shrimp on skewers. Grill until warmed through, about 4 minutes per side.
Coconut Shrimp Tacos
Chop cooled coconut shrimp and mix with shredded cabbage, mango salsa and a spicy mayo sauce. Stuff into warmed corn tortillas.
Bang Bang Coconut Shrimp
Toss crispy coconut shrimp in a sweet and spicy Thai bang bang sauce. Garnish with chopped peanuts and cilantro.
Jerk Coconut Shrimp
Marinate peeled shrimp in jerk seasoning, then coat as usual in coconut batter. Fry until crispy and serve with a creamy ranch dipping sauce.
There are so many flavors that pair well with the sweet coconut coating. Get creative with herbs, spices, sauces and global flavors!
Where to Enjoy Coconut Shrimp
While Red Lobster’s iconic appetizer put coconut shrimp on the map, you can find tasty versions at restaurants worldwide. Here are some top spots for ordering coconut shrimp out:
Beachside Seafood Shacks
Casual beach restaurants often have coconut shrimp appetizers or baskets. The tropical vibe makes it the perfect beach bites.
Hawaiian Restaurants
Menus at Hawaiian restaurants like Roy’s regularly feature coconut shrimp accented with island flavors.
Seafood Boils
Cajun seafood boil spots offer creative riffs like blackened coconut shrimp seasoned with bold spices.
Caribbean Spots
Order jerk or mango habanero coconut shrimp at Caribbean places for a fusion twist.
Asian Fusion Restaurants
Look for appetizers like coconut shrimp with a sweet chili or orange ginger dipping sauce.
You’ll find this crispy crowd-pleaser on all types of menus. Scout out the most creative flavored versions near you.
Top Tips for Coconut Shrimp
Use these pro tips for the perfect batch of coconut shrimp every time:
- Pick large shrimp – Jumbo shrimp hold up best to frying so the coating gets crispy before shrimp overcooks.
- Dry thoroughly – Gently pat shrimp dry before coating so batter adheres best.
- Double dip – Dip shrimp in flour mixture first, then egg wash for a crispier binder.
- Toast the coconut – Lightly toast shredded coconut first for deeper flavor.
- Rest the batter – Let coated shrimp rest 5-10 minutes so coating firms up.
- Fry at 350°F – This temperature prevents burning and evenly cooks the shrimp.
- Don’t crowd the oil – Fry shrimp in batches so oil temperature doesn’t drop.
- Blot on paper towels – Drain fried shrimp on a wire rack over paper towels.
- Serve warm – Coconut shrimp is best enjoyed immediately after frying.
With these handy tips, you’ll be a coconut shrimp pro in no time!
Common Coconut Shrimp Questions
Is coconut shrimp gluten free?
Red Lobster’s coconut shrimp contains wheat flour so is not gluten free. To make it gluten free, substitute the flour in the recipe with rice flour or cornstarch.
Do you peel coconut shrimp before eating?
No, the thin coconut batter on the shrimp is edible so the shrimp do not need to be peeled. Simply bite through the crispy coating and peel to remove it with each bite.
Should coconut shrimp be crispy?
Yes, coconut shrimp gets its signature crunch from frying. The coating should be light and crispy. If it’s chewy or soft, the oil was likely not hot enough.
Is coconut shrimp spicy?
By itself, coconut shrimp is not spicy. However, it is often paired with spicy dipping sauces. But the coconut coating itself is mildly sweet with no heat.
Is coconut shrimp healthy?
While not the lowest calorie appetizer, coconut shrimp provides lean protein in the shrimp. But the starchy batter and frying method add more carbs and fat. Enjoy it in moderation as an occasional treat.
Conclusion
Red Lobster’s signature coconut shrimp contains the dairy ingredient nonfat milk powder, making it off limits for those with milk allergies or on a vegan diet. While coconut milk would make a logical substitute, the restaurant’s recipe relies on milk protein for texture and flavor. Your best options are requesting a modified version, ordering a different appetizer, or recreating it at home without dairy or milk powder. With the right substitutions and preparation, you can still enjoy the crisp, sweet taste of coconut shrimp regardless of your dietary needs.
