Coconut Shrimp Recipe With Pina Colada Sauce

I’m excited to share my Coconut Shrimp With Pina Colada Sauce, plus the one unexpected pantry ingredient I always use to make it stand out.

I didn’t expect to fall this hard for a Coconut Shrimp With Pina Colada Sauce, but here we are. I call it my Creamy Coconut Shrimp Recipe when I’m feeling dramatic, though honestly its the snap of shredded coconut against plump large shrimp that hooks me.

The sweet tang of the pina colada sauce cuts through the crunch and somehow makes every bite more interesting, not too sweet, just the right kind of bold. I love watching guests hesitate before they dive in, it tells me I’m on to something.

Try one, you wont be able to stop.

Ingredients

• shrimp, lean protein, low fat, good iron, mild sweet flavor.
• shredded coconut, adds tropical sweetness and crunch, high in fat and fiber.
• Panko, airy crunch, mostly carbs, helps crisp and absorbs more oil than flour.
• cream of coconut, very sweet and rich, gives pina colada flavor and creaminess.
• crushed pineapple, bright acidity and sweetness, vitamin C, cuts richness of fried shrimp.
• mayonnaise, creamy sauce base, high in fat, helps balance sweet n tangy.
• Lime juice, zesty acidity, brightens flavors, adds vitamin C, it’s a fresh sour pop.
• Eggs and cornstarch, eggs bind, cornstarch adds crispness, both supply protein and carbs.

Ingredient Quantities

• For the coconut shrimp:
• 1 1/2 pounds large shrimp peeled and deveined, tails on
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• 2 large eggs
• 2 tablespoons coconut milk or regular milk
• 1 1/2 cups panko breadcrumbs
• 1 1/2 cups sweetened shredded coconut (or unsweetened if you prefer less sweet)
• Vegetable oil for frying, about 2 to 3 cups or as needed
• For the pina colada sauce:
• 1/2 cup mayonnaise
• 1/3 cup cream of coconut (eg Coco Lopez)
• 1/4 cup crushed pineapple, drained
• 1 tablespoon lime juice
• 1 tablespoon honey or agave nectar
• Pinch of salt
• 1 teaspoon white rum (optional)

How to Make this

1. Make the pina colada sauce first: in a bowl whisk together 1/2 cup mayonnaise, 1/3 cup cream of coconut, 1/4 cup drained crushed pineapple, 1 tablespoon lime juice, 1 tablespoon honey, a pinch of salt and 1 teaspoon white rum if using. Taste and adjust sweet or tart, then chill while you do the shrimp.

2. Pat 1 1/2 pounds large shrimp dry, leave the tails on for a handle, and season lightly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1/4 teaspoon cayenne if you want heat.

3. Set up three dredging bowls: bowl A mix 1/2 cup all purpose flour with 1/2 cup cornstarch; bowl B beat 2 large eggs with 2 tablespoons coconut milk; bowl C stir together 1 1/2 cups panko breadcrumbs and 1 1/2 cups sweetened shredded coconut. This makes the crispy coating.

4. Coat each shrimp in bowl A, shake off excess, dip in bowl B, then press into bowl C making sure the coconut sticks well. dont be shy about pressing the crumbs onto the shrimp, it helps the coating stay on when frying.

5. If you’ve got time, let the coated shrimp rest on a tray for 10 minutes or pop them into the freezer for 10 to 15 minutes to set the coating, thats an easy hack to reduce loss of crumbs in the oil.

6. Heat about 2 to 3 cups vegetable oil in a deep skillet or pot until it reaches about 350 F. If you dont have a thermometer, drop a small bit of breadcrumb in the oil and it should sizzle and brown in a few seconds.

7. Fry the shrimp in batches so you dont crowd the pan, about 2 to 3 minutes per batch depending on size, turning once, until golden brown and opaque. Remove with a slotted spoon and drain on paper towels or a cooling rack; keep cooked shrimp in a 200 F oven if you need to hold them briefly.

8. For a lighter option, you can bake instead: preheat oven to 425 F, arrange shrimp on a parchment lined sheet, spray lightly with oil and bake about 10 to 12 minutes, flipping halfway until golden.

9. Serve the coconut shrimp hot with the pina colada sauce for dipping, and optional lime wedges on the side. The tails make great handles so everyone can grab and dip.

10. Quick tips: dont overcook shrimp or they get rubbery, pressing crumbs on and a short chill really helps adhesion, and if your coconut is unsweetened add a touch more honey to the sauce if you like it sweeter.

Equipment Needed

1. Mixing bowls (at least 4) — one for the pina colada sauce + three for the dredging stations
2. Whisk (for sauce) and a fork (for the egg wash)
3. Measuring cups and spoons
4. Shallow wide bowls or plates for coating if you prefer instead of bowls
5. Tongs or a long fork for lowering and turning shrimp
6. Deep skillet or heavy pot for frying (or use the oven method with a sheet)
7. Frying thermometer (instant read or candy thermometer) or use the breadcrumb test to gauge oil temp
8. Slotted spoon or spider and paper towels or a cooling rack to drain cooked shrimp, dont skip this
9. Baking sheet lined with parchment and a bit of oil spray for the baked option

FAQ

Coconut Shrimp Recipe With Pina Colada Sauce Substitutions and Variations

• Sweetened shredded coconut: swap for unsweetened shredded coconut if you want less sweet, or use crushed cornflakes or finely chopped toasted macadamia nuts for extra crunch. Tip press the coating onto the shrimp so it sticks better.
• Panko breadcrumbs: substitute with crushed cornflakes, crushed crackers like Ritz, or regular breadcrumbs mixed with a little melted butter or oil to mimic panko crispness. Toast crumbs first for extra crunch.
• Cornstarch: use potato starch, arrowroot powder, or rice flour instead for the same crisp coating. Arrowroot gives a light crisp but browns faster so watch the oil temperature.
• Cream of coconut (for the sauce): replace with coconut cream plus 1 to 2 tablespoons sugar or sweetened condensed milk plus a splash of coconut milk, or mix canned coconut milk with extra pineapple juice and honey for a fresher, less syrupy pina colada vibe.

Pro Tips

– Dry the shrimp really well and give the coated ones a short chill in the fridge or freezer before frying. It sounds small but it makes the crumbs stick way better and you’ll lose less coconut in the oil.

– Keep the oil steady around 350 F and fry in small batches so the temp doesn’t crash, otherwise the coconut will soak up oil and the shrimp gets rubbery. No thermometer, no problem: drop a tiny crumb in, it should sizzle and brown in a few seconds.

– If your shredded coconut is chunky pulse it once or twice in a food processor so it mixes with the panko and sticks more evenly. If you prefer less sweet, use unsweetened coconut and bump the sauce sweetness slightly to balance.

– Let the sauce sit at least 15 minutes after you mix it so the flavors meld, and drain the crushed pineapple very well first so the dip doesn’t get watery. If you want a smoother dip, give it a quick blitz in a blender.

Coconut Shrimp Recipe With Pina Colada Sauce

Recipe by Belinda Ecclestone

0.0 from 0 votes

I'm excited to share my Coconut Shrimp With Pina Colada Sauce, plus the one unexpected pantry ingredient I always use to make it stand out.

Pin

Servings

4

servings

Calories

984

kcal

Equipment: 1. Mixing bowls (at least 4) — one for the pina colada sauce + three for the dredging stations
2. Whisk (for sauce) and a fork (for the egg wash)
3. Measuring cups and spoons
4. Shallow wide bowls or plates for coating if you prefer instead of bowls
5. Tongs or a long fork for lowering and turning shrimp
6. Deep skillet or heavy pot for frying (or use the oven method with a sheet)
7. Frying thermometer (instant read or candy thermometer) or use the breadcrumb test to gauge oil temp
8. Slotted spoon or spider and paper towels or a cooling rack to drain cooked shrimp, dont skip this
9. Baking sheet lined with parchment and a bit of oil spray for the baked option

Ingredients

• For the coconut shrimp:

• 1 1/2 pounds large shrimp peeled and deveined, tails on

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/4 teaspoon cayenne pepper (optional)

• 1/2 cup all purpose flour

• 1/2 cup cornstarch

• 2 large eggs

• 2 tablespoons coconut milk or regular milk

• 1 1/2 cups panko breadcrumbs

• 1 1/2 cups sweetened shredded coconut (or unsweetened if you prefer less sweet)

• Vegetable oil for frying, about 2 to 3 cups or as needed

• For the pina colada sauce:

• 1/2 cup mayonnaise

• 1/3 cup cream of coconut (eg Coco Lopez)

• 1/4 cup crushed pineapple, drained

• 1 tablespoon lime juice

• 1 tablespoon honey or agave nectar

• Pinch of salt

• 1 teaspoon white rum (optional)

Directions

• Make the pina colada sauce first: in a bowl whisk together 1/2 cup mayonnaise, 1/3 cup cream of coconut, 1/4 cup drained crushed pineapple, 1 tablespoon lime juice, 1 tablespoon honey, a pinch of salt and 1 teaspoon white rum if using. Taste and adjust sweet or tart, then chill while you do the shrimp.
• Pat 1 1/2 pounds large shrimp dry, leave the tails on for a handle, and season lightly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1/4 teaspoon cayenne if you want heat.
• Set up three dredging bowls: bowl A mix 1/2 cup all purpose flour with 1/2 cup cornstarch; bowl B beat 2 large eggs with 2 tablespoons coconut milk; bowl C stir together 1 1/2 cups panko breadcrumbs and 1 1/2 cups sweetened shredded coconut. This makes the crispy coating.
• Coat each shrimp in bowl A, shake off excess, dip in bowl B, then press into bowl C making sure the coconut sticks well. dont be shy about pressing the crumbs onto the shrimp, it helps the coating stay on when frying.
• If you’ve got time, let the coated shrimp rest on a tray for 10 minutes or pop them into the freezer for 10 to 15 minutes to set the coating, thats an easy hack to reduce loss of crumbs in the oil.
• Heat about 2 to 3 cups vegetable oil in a deep skillet or pot until it reaches about 350 F. If you dont have a thermometer, drop a small bit of breadcrumb in the oil and it should sizzle and brown in a few seconds.
• Fry the shrimp in batches so you dont crowd the pan, about 2 to 3 minutes per batch depending on size, turning once, until golden brown and opaque. Remove with a slotted spoon and drain on paper towels or a cooling rack; keep cooked shrimp in a 200 F oven if you need to hold them briefly.
• For a lighter option, you can bake instead: preheat oven to 425 F, arrange shrimp on a parchment lined sheet, spray lightly with oil and bake about 10 to 12 minutes, flipping halfway until golden.
• Serve the coconut shrimp hot with the pina colada sauce for dipping, and optional lime wedges on the side. The tails make great handles so everyone can grab and dip.
• Quick tips: dont overcook shrimp or they get rubbery, pressing crumbs on and a short chill really helps adhesion, and if your coconut is unsweetened add a touch more honey to the sauce if you like it sweeter.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 350g
• Total number of serves: 4
• Calories: 984kcal
• Fat: 65.5g
• Saturated Fat: 24g
• Trans Fat: 0.5g
• Polyunsaturated: 12g
• Monounsaturated: 29g
• Cholesterol: 425mg
• Sodium: 1250mg
• Potassium: 500mg
• Carbohydrates: 84g
• Fiber: 3.8g
• Sugar: 23g
• Protein: 44g
• Vitamin A: 300IU
• Vitamin C: 5mg
• Calcium: 150mg
• Iron: 3mg