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Get ready to fall in love with the delightful flavors of this Coconut Shrimp with Pina Colada Sauce Recipe. This dish combines crispy, golden coconut-crusted shrimp with a sweet and tangy pina colada-inspired dipping sauce that instantly transports you to a tropical paradise. Whether you’re entertaining friends or craving a special treat at home, these crunchy, juicy shrimp paired with the bright, creamy sauce will make every bite a party in your mouth. The balance of textures and flavors will keep you coming back for more, and trust me, it’s much easier to make than you might think!
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, from creating that perfect crunch to layering in tropical sweetness. The combination of coconut in both the batter and the sauce adds a rich texture and aroma that ties the whole dish together. Let’s take a peek at what you’ll need to bring this incredible Coconut Shrimp with Pina Colada Sauce Recipe to life.
- 1½ cups pina colada mix: Provides the tropical base flavor for the sauce, combining pineapple and coconut.
- ¼ cup water: Helps to create the perfect sauce consistency.
- 4 teaspoons cornstarch: Thickens the pina colada sauce for a velvety finish.
- 4 tablespoons crushed pineapple: Adds a fresh, tangy fruit burst in the sauce.
- ¼ cup sweetened flaked coconut: Gives the sauce a delightful coconut chew and sweetness.
- â…› teaspoon crushed red pepper flakes: Adds a gentle kick to balance the sweetness.
- ¼ teaspoon kosher salt: Enhances all the flavors in the sauce and shrimp.
- 1 lime (juiced and zested): Brightens the sauce with citrusy freshness.
- 3-4 cups canola oil (for frying): The perfect frying oil for crispy, golden shrimp.
- 1 pound raw jumbo shrimp (peeled and deveined, 16-20 count): The star protein that’s juicy and tender inside a crispy coating.
- Kosher salt (to taste): For seasoning the shrimp and coating ingredients.
- 1 cup all-purpose flour: Forms the base of the batter for shrimp dredging.
- ¾ teaspoon ground paprika: Wakes up the coating with subtle smoky spice and color.
- ½ teaspoon ground white pepper (or black pepper): Adds mild heat and depth.
- â…› teaspoon ground cayenne pepper: Gives a gentle spicy warmth in the coating.
- ¼ teaspoon table salt: Balances all the seasoning in the dry mix.
- 2 large eggs: Helps the coating stick firmly to the shrimp.
- 2 large egg whites: Adds extra stickiness to hold that crunchy crust.
- 1½ teaspoons cold water: Lightens the egg wash for perfect coverage.
- 1 cup Panko breadcrumbs: Gives an irresistibly crisp texture to the shrimp coating.
- 1 cup shredded coconut (sweetened or unsweetened): Boosts the tropical coconut crunch in the crust.
How to Make Coconut Shrimp with Pina Colada Sauce Recipe
Step 1: Prepare the Pina Colada Sauce
Begin by whisking together the pina colada mix, water, and cornstarch in a small saucepan. Bring it to a gentle simmer over medium heat while stirring constantly to avoid lumps. Once thickened, stir in crushed pineapple, flaked coconut, red pepper flakes, kosher salt, and lime juice and zest. Set the sauce aside to cool and let all those tropical flavors meld beautifully while you prepare the shrimp. This sauce is the magic touch that turns simple fried shrimp into a vacation on a plate.
Step 2: Season and Dredge the Shrimp
Pat the shrimp dry and season lightly with kosher salt. In one bowl, combine the flour, paprika, white pepper, cayenne, and table salt. In a second bowl, whisk together the eggs, egg whites, and cold water to create the egg wash. In a third bowl, mix the panko breadcrumbs with shredded coconut. Dredge each shrimp first in the flour mixture, then dip into the egg wash, and finally coat thoroughly with the coconut-panko mixture. The triple step ensures every bite gets that satisfying crunch packed with flavor and texture.
Step 3: Fry to Golden Perfection
Heat canola oil in a deep skillet or fryer to 350°F (175°C). Carefully add the shrimp in batches, making sure not to crowd the pan. Fry for 2 to 3 minutes per side, or until the shrimp are golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil. This frying technique locks in juicy shrimp inside a crispy, golden coconut shell that’s simply irresistible.
How to Serve Coconut Shrimp with Pina Colada Sauce Recipe
Garnishes
Drizzle your shrimp plates with fresh lime wedges and a sprinkle of chopped fresh cilantro or parsley for a pop of green and herbal brightness. Toasted coconut flakes scattered on top add extra texture and make your presentation look irresistible. These small touches bring the tropical vibes alive and complement the flavors beautifully.
Side Dishes
Keep it fresh and light with sides like a crisp garden salad, mango salsa, or a chilled cucumber slaw. For something heartier, coconut rice or grilled pineapple spears work wonderfully, enhancing the island-inspired theme and rounding out the meal perfectly.
Creative Ways to Present
Serve the shrimp on a platter lined with banana leaves for a festive tropical touch. Individual skewers with shrimp and pineapple chunks are fun finger foods for parties. Or create a tapas style spread with dipping bowls of pina colada sauce alongside a variety of tropical fruit slices for an inviting appetizer board.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover shrimp in an airtight container and refrigerate for up to 2 days. Storing the shrimp separately from the pina colada sauce helps maintain the crispiness of the coating, so keep your sauce in a small jar or sealed container.
Freezing
You can freeze the cooked shrimp by laying them out on a baking sheet to freeze individually before transferring to a freezer bag. This prevents them from sticking together. Freeze the shrimp for up to one month. The sauce freezes well separately in a freezer-safe container, thawing it gently in the refrigerator before serving.
Reheating
To keep the crunchy texture, reheat shrimp in a preheated oven set at 375°F (190°C) on a wire rack over a baking sheet for 8-10 minutes. Avoid microwaving, as it can make the coating soggy. Warm the pina colada sauce separately on the stove over low heat or in short bursts in the microwave stirred often.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before dredging to get that perfect crispy coating.
Is there a substitute for pina colada mix?
If you don’t have pina colada mix handy, a blend of pineapple juice, coconut milk, and a small touch of sugar can work well as a homemade alternative for the sauce base.
Can I bake the shrimp instead of frying?
Yes, baking is a healthier option. Arrange the breaded shrimp on a parchment-lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden and crisp.
How spicy is the sauce?
The crushed red pepper flakes add just a subtle heat that balances the sweet and tangy notes—enough to give it a gentle kick without overpowering the tropical flavors.
Can I prepare the sauce in advance?
Definitely! The pina colada sauce can be made a day ahead and refrigerated. Just give it a quick stir before serving to bring back its creamy texture.
Final Thoughts
This Coconut Shrimp with Pina Colada Sauce Recipe is a fantastic way to bring bold tropical flavors and a satisfying crunch to your table. Easy to prepare and totally crowd-pleasing, it transforms simple shrimp into a vibrant, fun dish you’ll want to make again and again. Don’t wait—dive into this recipe and let your taste buds take a delicious vacation today!
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Coconut Shrimp with Pina Colada Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Coconut Shrimp recipe features jumbo shrimp coated in a crispy, flavorful coconut and panko breadcrumb crust, perfectly fried to golden perfection. Served with a tangy and sweet Pina Colada sauce that combines crushed pineapple, pina colada mix, lime, and a hint of spice, this dish is an irresistible appetizer or entrée that’s tropical and vibrant in taste.
Ingredients
Pina Colada Sauce
- 1½ cups pina colada mix
- ¼ cup water
- 4 teaspoons cornstarch
- 4 tablespoons crushed pineapple
- ¼ cup sweetened flaked coconut
- â…› teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- 1 lime (juiced and zested)
Shrimp
- 3–4 cups canola oil (for frying)
- 1 pound raw jumbo shrimp (peeled and deveined, 16–20 count)
- Kosher salt (to taste)
Breading
- 1 cup all-purpose flour
- ¾ teaspoon ground paprika
- ½ teaspoon ground white pepper (or black pepper)
- â…› 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
- Prepare the Pina Colada Sauce: In a small saucepan, whisk together the pina colada mix, water, and cornstarch until smooth. Add crushed pineapple, sweetened flaked coconut, crushed red pepper flakes, kosher salt, lime juice, and lime zest. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy. Remove from heat and set aside to cool.
- Prepare the Shrimp: Pat the shrimp dry and season lightly with kosher salt. Set up a breading station with three shallow dishes: one with the seasoned flour mixed with paprika, white pepper, cayenne pepper, and table salt; the second with beaten eggs, egg whites, and cold water; and the third with a mixture of Panko breadcrumbs and shredded coconut.
- Bread the Shrimp: Dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the Panko-coconut mixture. Place the breaded shrimp on a wire rack or tray to set for a few minutes.
- Heat the Oil and Fry: Heat canola oil in a deep frying pan or pot to 350°F (175°C). Fry the shrimp in batches, being careful not to overcrowd, for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the crispy coconut shrimp hot with the prepared Pina Colada sauce on the side for dipping. Garnish with extra lime wedges if desired.
Notes
- Ensure the shrimp are dry before breading to help the coating adhere better.
- Maintain oil temperature to prevent soggy or greasy shrimp.
- You can substitute sweetened or unsweetened shredded coconut depending on your taste preference.
- Leftover sauce can be refrigerated for up to 3 days and gently reheated before serving.
- For a spicier kick, increase the crushed red pepper flakes or cayenne pepper slightly.
