Coconut Shrimp Recipe with Pina Colada Sauce

Coconut Shrimp is a crispy, crave-worthy appetizer that everyone will love. It's especially delicious when paired with the perfect coconut shrimp sauce: a Spicy Pina Colada Dipping Sauce! The two go hand in hand, a match made in heaven. And this coconut shrimp recipe is just as good as a main dish as it is as a party appetizer!

4.78 from 49 votes

Coconut Shrimp Recipe with Pina Colada Sauce

This coconut shrimp recipe is super crispy and full of flavor. Matched with the Pina Colada coconut shrimp sauce, it's absolutely irresistible!

Step-by-step photos can be seen below the recipe card.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer

Cuisine: Seafood

Servings:

Author: Becky Hardin

Equipment

Dutch Oven
Deep Frying Thermometer

Ingredients

For the Pina Colada Sauce

1½ cups pina colada mix
¼ cup water
4 teaspoons cornstarch
4 tablespoons crushed pineapple
¼ cup sweetened flaked coconut
⅛ teaspoon crushed red pepper flakes
¼ 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
¾ teaspoon ground paprika
½ teaspoon ground white pepper or black pepper
⅛ teaspoon ground cayenne pepper
¼ teaspoon table salt
2 large eggs
2 large egg whites
1½ teaspoons cold water
1 cup Panko breadcrumbs
1 cup shredded coconut sweetened or unsweetened

Instructions

For the Pina Colada Sauce

In a medium saucepan, whisk together the pina colada mix, water, and cornstarch until the cornstarch is dissolved. Bring the mixture to a low boil over medium-low heat. Simmer while stirring for 4-5 minutes, or until the mixture thickens.
1½ cups pina colada mix, ¼ cup water, 4 teaspoons cornstarch
Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.
4 tablespoons crushed pineapple, ¼ cup sweetened flaked coconut, ⅛ teaspoon crushed red pepper flakes, ¼ teaspoon kosher salt, 1 lime
Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes.
Strain the sauce through a mesh strainer over a medium bowl. Store in the refrigerator for up to 4 days.

For the Coconut Shrimp

Heat the oil in a deep-sided, heavy-bottom Dutch oven or sauté pan set over medium heat until it registers 340°F on an instant-read or candy thermometer.
3-4 cups canola oil
While the oil heats, lay the shrimp on double thick paper towels and pat the tops dry with another paper towel. Lightly season the shrimp with kosher salt.
1 pound raw jumbo shrimp, kosher salt
In a shallow bowl, whisk together flour, paprika, white pepper, cayenne pepper, and table salt.
1 cup all-purpose flour, ¾ teaspoon ground paprika, ½ teaspoon ground white pepper, ⅛ teaspoon ground cayenne pepper, ¼ teaspoon table salt
In a second shallow bowl, whisk together 2 whole eggs, 2 egg whites and water. (Reserve the extra 2 egg yolks for later use, if desired.)
2 large eggs, 2 large egg whites, 1½ teaspoons cold water
In a third shallow bowl, whisk together the Panko breadcrumbs and shredded coconut.
1 cup shredded coconut, 1 cup Panko breadcrumbs
When the oil is ready, pick up the shrimp by the tail, dip it in the flour mixture, and shake off the excess.
Dredge the shrimp in the beaten eggs allowing the excess to drip off.
Press the shrimp in the coconut/panko mixture so the mixture adheres.
Dip the shrimp in the beaten eggs a second time and allow the excess to drip off.
Once again, press the shrimp in the coconut/panko mixture and place it carefully in the hot oil.
Fry the shrimp for about 1 minute, or until golden brown, on the bottom side then flip it over and fry the other side for about 1 minute. It should take about 2-2½ minutes for the shrimp to be cooked through and golden brown.
Set the cooked shrimp on a paper towel-lined plate and repeat until all shrimp are cooked.
Immediately serve with the Pina Colada Sauce.

Video

Notes

Yield: 16-20 shrimp. A serving is 4-5 shrimp.

Be sure the sauce is ready before frying the shrimp. The sauce can be made up to 4 days ahead.
If you can't find pina colada mix, you can use a mixture of equal parts cream of coconut and pineapple juice.

Storage: Store coconut shrimp in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store pina colada sauce in an airtight container in the refrigerator for up to 4 days.

Nutrition