This version of coconut shrimp is awesome because it is so simple and healthy. I found several Red Lobster copycat recipes for this and they all had a TON of sugar and alcohol added in. Things like powdered sugar, pina colada mix, rum, etc. This only has a little bit of honey in the sauce to sweeten. It comes together very quickly and has both coconut flour and shredded coconut for lots of good coconut flavor.
I would recommend using smaller shredded coconut rather than the large ribbon style shreds. I used Bob’s Red Mill shredded coconut and the smaller size makes it stick to the shrimp better as well as cook more evenly.
There is no need to go to a fancy restaurant for good shrimp, we have you covered. Enjoy this recipe in the comfort of your home without compromising the flavor.
Let simmer for about 5 minutes, or until thickened slightly.
Mix the arrowroot starch and 2 T. coconut milk together until smooth. Pour the mixture into the simmering sauce, whisking swiftly as you pour, until incorporated. Continue to whisk as mixture thickens.
When thickened, remove from heat and serve.