Description
Crispy, golden-brown coconut shrimp paired with a creamy, sweet, and tangy Pina Colada dipping sauce is the perfect flavorful appetizer. This dish brings together tropical flavors with a hint of spice, making it a crowd-pleaser for any occasion. Both the shrimp and the sauce can be prepared ahead of time, making this recipe as convenient as it is delicious.
Ingredients
Units
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For the Pina Colada Sauce:
- 1 1/2 cups pina colada mix
- 1/4 cup water
- 4 teaspoons cornstarch
- 4 tablespoons crushed pineapple
- 1/4 cup sweetened flaked coconut
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1 lime, juiced and zested
For the Coconut Shrimp:
- 3–4 cups canola oil (for frying)
- 1 pound raw jumbo shrimp (peeled and deveined, 16-20 count)
- Kosher salt (to taste)
- 1 cup all-purpose flour
- 3/4 teaspoon ground paprika
- 1/2 teaspoon ground white or black pepper
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon table salt
- 2 large eggs
- 2 large egg whites
- 1 1/2 teaspoons cold water
- 1 cup Panko breadcrumbs
- 1 cup shredded coconut (sweetened or unsweetened)
Instructions
- Prepare the Pina Colada Sauce:
- In a medium saucepan, whisk together the pina colada mix, water, and cornstarch until the cornstarch dissolves. Set the saucepan over medium-low heat and bring the mixture to a low boil. Allow it to simmer for 4-5 minutes while stirring consistently until the mixture thickens.
- Add the crushed pineapple, sweetened flaked coconut, crushed red pepper flakes, kosher salt, lime zest, and lime juice. Mix well until combined.
- Bring the sauce to a low boil again and simmer for an additional 4-5 minutes or until your desired consistency is reached.
- Strain the sauce using a mesh strainer into a medium bowl. Store the sauce in the refrigerator for up to 4 days.
- Prepare the Coconut Shrimp:
- Heat the canola oil in a heavy-bottomed Dutch oven or sauté pan over medium heat until it reaches 340°F. Use an instant-read or candy thermometer for accuracy.
- While the oil heats, place the shrimp on paper towels and pat them dry with another paper towel. Lightly season the shrimp with kosher salt.
- In a shallow bowl, whisk together the flour, paprika, white or black pepper, cayenne pepper, and table salt.
- In a second shallow bowl, whisk together the eggs, egg whites, and cold water.
- In a third shallow bowl, mix the Panko breadcrumbs and shredded coconut.
- Dredge each shrimp in the flour mixture and shake off any excess. Dip the shrimp in the beaten egg mixture and allow the excess to drip off. Press the shrimp into the Panko/coconut mixture to coat. Repeat the dipping and coating process one more time.
- Gently place the shrimp into the hot oil and fry for 1 minute on one side, then flip and fry for another 1 minute on the opposite side. Each shrimp should take about 2-2½ minutes to cook until golden brown and fully cooked through.
- Remove the cooked shrimp and place them on a paper towel-lined plate to drain. Repeat with the remaining shrimp until all are cooked.
- Serve immediately with the Pina Colada Sauce.
Notes
- Yield: This recipe makes 16-20 shrimp, serving about 4 people (4-5 shrimp per person).
- Tip: Prepare the sauce before frying the shrimp as it requires cooling time. The sauce can be made up to 4 days in advance.
- Substitution: If you can’t find pina colada mix, substitute with equal parts cream of coconut and pineapple juice.
- Storage: Store leftover shrimp in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer. Reheat in a toaster oven or air fryer to maintain crispiness. Store leftover sauce in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 4-5 shrimp
- Calories: 380
- Sugar: 12g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 180mg
