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
Scale
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.
