Ruby Tuesday Coconut Shrimp and Sweet and Hot Dipping Sauce Recipe

Ruby Tuesday's Coconut Shrimp with Sweet and Hot Dipping Sauce features crispy, golden coconut-crusted shrimp paired with a tangy, sweet, and slightly spicy sauce, creating a delightful balance of tropical and bold flavors. Make our Ruby Tuesday Coconut Shrimp and Sweet and Hot Dipping Sauce Recipe at home. With our Secret Restaurant Recipe your Coconut Shrimp and Sweet and Hot Dipping Sauce will taste just like Ruby Tuesday.

Prep Time20

Active Time20

Total Time40

Course: Appetizer, Dinner, Lunch, Party Recipe, Snack

Cuisine: American, Caribbean

Keyword: Ruby Tuesday, Shrimp

Yield: 36 Coconut Shrimp

Ingredients

Ruby Tuesday Sweet and Hot Ginger Dipping Sauce (See the Recipe Box below for this Recipe)
1 cup shredded sweetened Coconut
1 cup Bread Crumbs
Dash of Salt to taste
Dash of freshly ground Black Pepper to taste
1 cup All-Purpose Flour
2 large Eggs beaten
36 large Shrimp peeled and de-veined
Vegetable Oil for frying

Instructions

Prepare Ruby Tuesday Sweet and Hot Ginger Dipping Sauce according to the recipe in the Recipe Box below. Set aside.
To a large bowl, add coconut, bread crumbs, salt and pepper.
Place flour, eggs and coconut/bread crumb mixture into 3 separate bowls.
Dredge shrimp in flour. Shake off excess.
Dip floured shrimp in the egg. Turn to fully coat. Rub against the side of the bowl to lightly remove excess.
Place in coconut/bread crumb mixture. Turn and press lightly to cover shrimp thoroughly with the bread crumb mixture.
Lay out the shrimp on a plate until ready to fry.
Pour oil into a medium skillet. Place over medium heat.
When oil is hot and shimmering, heated to 350°F, add shrimp in batches. Fry until golden brown and cooked through, about 3 to 4 minutes per batch.
Remove to a paper towel-covered plate to drain. Set aside and keep warm.
Serve hot with Ruby Tuesday Sweet and Hot Ginger Dipping Sauce on the side.