This restaurant-style Coconut Shrimp recipe is a cinch to make at home with freezer and pantry staples.My shatteringly crispy Coconut Shrimp appetizer is good on its own, and even better once dunked into the zippy Sriracha-chile sauce.Why save Coconut Shrimp for restaurant meals alone? Inspired by one of my favorite menu items, I’ve leveled-up this Red Lobster copycat recipe with a spicy aioli that elevates each bite to new flavor heights.

Using all freezer and pantry staples, including frozen shrimp, Panko breadcrumbs, and Sriracha sauce, this easy appetizer recipe will talk you through how to recreate the restaurant classic right in your own kitchen.Table of ContentsRecipe ingredientsIngredient notesStep by step instructionsRecipe tips and variationsRecipe FAQsCoconut Shrimp RecipeRecipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.

Ingredient notes Mayonnaise: I adore the rich, umami flavor of Kewpie mayo alongside the sweet chili sauce and spicy Sriracha, but Hellman’s, Duke’s, Kraft, Best Foods, or any brand you prefer is perfect.Just be sure to steer clear of Miracle Whip; its too sweet for this purpose.Thai sweet chili sauce: More sweet than spicy, this glaze-like condiment is spiked with crushed red pepper flakes.Order a bottle online or look for it in your supermarket near the Sriracha.Panko bread crumbs: In most cases, I say you can

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