Coconut Shrimp Recipe with Pina Colada Sauce

Crispy, golden-brown coconut shrimp paired with a sweet and slightly spicy pina colada dipping sauce is the tropical vacation your taste buds have been craving! This restaurant-quality appetizer comes together in just 45 minutes and will transport you straight to the beach with every bite. The contrast between the crunchy coconut coating and tender, juicy shrimp creates a perfect texture combination that’s simply irresistible.

Ingredients You’ll Need

For the Pina Colada Sauce:

• Pina Colada Mix: The foundation of our tropical sauce, providing that signature coconut-pineapple flavor without having to buy multiple ingredients.
• Cornstarch: Acts as a thickening agent to give the sauce the perfect dippable consistency.
• Crushed Pineapple: Adds texture and fresh fruit flavor to balance the sweetness.
• Flaked Coconut: Enhances the coconut flavor and adds a pleasant texture to the sauce.
• Crushed Red Pepper Flakes: Provides a gentle heat that cuts through the sweetness for perfect balance.
• Lime: Both the juice and zest brighten the sauce with citrusy tanginess.

For the Coconut Shrimp:

• Jumbo Shrimp: The star of the show! Large shrimp provide the best meat-to-coating ratio. Make sure they’re peeled and deveined to save time.
• Flour Mixture: Seasoned with paprika, pepper, and cayenne to create a flavorful first layer that helps everything else stick.
• Eggs and Egg Whites: The binding agents that help the coating adhere to the shrimp.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than regular breadcrumbs, resulting in an extra-crispy exterior.
• Shredded Coconut: Provides that distinctive tropical flavor and appealing golden color when fried.
• Canola Oil: Has a high smoke point, making it perfect for frying.

Variations

Looking to put your own spin on this coconut shrimp recipe? Here are some delicious options:

• Spicy Version: Double the cayenne pepper in the flour mixture and add a finely diced jalapeño to the dipping sauce.
• Air Fryer Method: Skip the oil and cook in an air fryer at 380°F for about 8 minutes, flipping halfway through.
• Baked Option: Arrange on a baking sheet and cook at 425°F for 10-12 minutes for a lighter alternative.
• Coconut Curry Sauce: Replace the pina colada sauce with a simple coconut curry dipping sauce for an Asian-inspired twist.

How to Make Coconut Shrimp with Pina Colada Sauce

Step 1: Prepare the Pina Colada Sauce

In a medium saucepan, whisk together the pina colada mix, water, and cornstarch until smooth. Bring this mixture to a low boil over medium-low heat, stirring constantly for 4-5 minutes until it thickens. Add the crushed pineapple, coconut flakes, red pepper flakes, salt, lime juice and zest, then return to a gentle simmer for another 4-5 minutes until it reaches your desired thickness.

Step 2: Strain and Chill the Sauce

Pour the finished sauce through a mesh strainer into a bowl to create a smoother consistency. Set aside to cool or refrigerate if making ahead of time.

Step 3: Prep for Frying

Heat canola oil in a deep, heavy-bottomed pot to 340°F. While the oil heats, pat the shrimp dry with paper towels and lightly season with kosher salt.

Step 4: Set Up Your Dredging Station

Create an assembly line with three shallow bowls: The first with seasoned flour (mixed with paprika, white pepper, cayenne, and salt), the second with beaten eggs and egg whites, and the third with combined panko breadcrumbs and shredded coconut.

Step 5: Coat the Shrimp

Take each shrimp by the tail and dip first in the flour mixture (shake off excess), then into the egg mixture (let excess drip off), then press into the coconut-panko mixture. For an extra thick coating, dip back into the egg mixture and again into the coconut-panko mixture.

Step 6: Fry to Golden Perfection

Carefully place coated shrimp into hot oil, cooking about 1 minute per side until golden brown and crisp. The total cooking time should be 2-2½ minutes until the shrimp is cooked through. Transfer to paper towel-lined plate to drain excess oil.

Step 7: Serve

Arrange the hot, crispy shrimp on a serving plate alongside the chilled pina colada sauce for dipping.

How to Serve

Coconut shrimp makes a versatile dish that can be presented in several ways:

As an Appetizer

Arrange on a platter with the pina colada sauce in a small bowl in the center. Garnish with lime wedges and fresh cilantro for a pop of color.

As a Main Course

Serve 8-10 shrimp per person alongside coconut rice and a tropical slaw for a complete island-inspired meal.

Party Presentation

Place individual shrimp in small paper cups with a dollop of sauce at the bottom for an elegant passed appetizer at gatherings.

Make Ahead and Storage

Storing Leftovers

Store cooled coconut shrimp in an airtight container in the refrigerator for up to 3 days. The pina colada sauce can be refrigerated separately for up to 4 days.

Freezing

Arrange cooked and cooled shrimp on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. The sauce doesn’t freeze well due to its cornstarch base.

Reheating

For best results, reheat frozen or refrigerated shrimp in a 375°F oven for 10-15 minutes until hot and crispy. Avoid the microwave, which will make them soggy. The sauce can be gently reheated on the stovetop, adding a splash of water if it’s too thick.

FAQs

Final Thoughts

This Coconut Shrimp Recipe with Pina Colada Sauce brings restaurant-quality tropical flavor right to your kitchen. The contrast between crispy, sweet coconut coating and juicy shrimp creates a dish that’s impressive yet totally doable for home cooks. Whether you’re hosting a dinner party or just treating yourself to something special, this recipe delivers big on flavor with minimal fuss. Go ahead – take your taste buds on a mini vacation tonight!

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