@travislondonhome — 3x breakout selling Red Lobster Coconut Shrimp Tacos

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OH I CAN'T BELIEVE THEY RAN OUT OF MY FAVORITE DISH

@travislondonhome

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Red Lobster Coconut Shrimp Tacos

Why it worked

The video taps into the popular trend of recreating restaurant favorites at home, offering a solution to a relatable problem (a sold-out dish) with a visually appealing and delicious-sounding recipe. The creator's engaging personality and clear instructions make the recipe accessible and enticing.

Summary

The creator recreates Red Lobster's coconut shrimp tacos at home after finding they were sold out at the restaurant. The video demonstrates how to make the creamy pineapple lime sauce and the coleslaw, then shows the process of breading and frying the shrimp. Finally, it shows how to assemble the tacos with all the toppings and encourages viewers to make them at home instead of dining out.

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Transcript, structure and on-screen text

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Original caption

Everyone's at Red Lobster for Endless Shrimp... which is exactly why Bruce's favorite coconut shrimp was SOLD OUT. 🦐😂 So I made it even better at home. Bruce says we're skipping the line from now on. 🥥🤍 These Red Lobster-inspired Coconut Shrimp Tacos belong on every summer menu. Crispy coconut shrimp, fresh lime slaw, creamy pineapple lime sauce, avocado, and warm tortillas come together in every bite. Sweet, crunchy, creamy, and full of summer flavor. ☀️🌴 INGREDIENTS: Coconut Shrimp -1½ pounds large shrimp, peeled and deveined -1 teaspoon kosher salt -½ teaspoon black pepper -1 teaspoon garlic powder Breading -½ cup all-purpose flour -2 large eggs, beaten -1 tablespoon water -1 cup panko breadcrumbs -1 cup sweetened shredded coconut For Frying: Vegetable oil Lime Slaw -3 cups shredded cabbage -1 cup shredded carrots -¼ cup mayonnaise -Juice of 1 lime -1 tablespoon honey -½ teaspoon kosher salt -¼ teaspoon black pepper Creamy Pineapple Lime Sauce -½ cup mayonnaise -¼ cup sour cream -¼ cup crushed pineapple, well drained -Juice of 1 lime -1 tablespoon honey -1 teaspoon Dijon mustard -¼ teaspoon garlic powder -Pinch of kosher salt For Serving -12 small flour tortillas -1 avocado, diced -Fresh cilantro, chopped -Lime wedges -Crumbled cotija cheese (optional) DIRECTIONS 1. Whisk together all sauce ingredients until smooth. Cover and refrigerate. 2. Toss together the slaw ingredients. Refrigerate. 3. Season the shrimp with kosher salt, black pepper, and garlic powder. 4. Set up bowls with flour, egg mixed with 1 tablespoon water, and the panko-coconut mixture. 5. Coat each shrimp in flour, egg, then the coconut mixture. 6. Heat ½ inch vegetable oil over medium heat. Fry shrimp for 2–3 minutes per side until golden. Drain on paper towels. 7. Warm the tortillas. 8. Fill tortillas with slaw, shrimp, avocado, and pineapple lime sauce. 9. Top with cilantro, cotija if desired, and serve with lime wedges. #ShrimpTacos #TacoTuesday #SummerRecipes #EasyDinner