I just nailed a Coconut Shrimp With Pina Colada Sauce that gets so ridiculously crispy and addictive you’ll want to serve it every damn time.
I can’t shut up about this Easy Coconut Shrimp because it hits that crunchy-sweet spot every time. I love dunking the shrimp into Coconut Shrimp With Pina Colada Sauce and watching the pineapple notes pop.
The texture from sweetened shredded coconut is totally addictive. I’m obsessed with how the cream of coconut makes the sauce creamy and slightly tangy without being fake-sweet.
But honestly it’s the contrast that gets me, the crisp exterior, the juicy shrimp, the tropical sauce. I crave it for parties, lazy nights, and whenever I need something that tastes like summer in one bite and more.
Ingredients
- Large shrimp, the star protein and juicy bite.
- All purpose flour, gives a light hold for coating.
- Cornstarch, makes the crust extra crisp and airy.
- Kosher salt, wakes up flavors and balances sweetness.
- Black pepper, tiny kick that keeps it interesting.
- Garlic powder, savory note that’s simple and familiar.
- Eggs, they help the coating stick, no drama.
- Milk, adds moisture so batter isn’t dry.
- Panko breadcrumbs, big crunchy texture you’ll love.
- Shredded coconut, sweet, toasty crunch and tropical vibe.
- Vegetable oil, it’s neutral and great for frying.
- Crushed pineapple, bright fruity pop in the sauce.
- Cream of coconut, Basically creamy, sweet, full of coconut.
- Mayonnaise, rich tanginess; yogurt makes it lighter.
- Lime juice, bright acid that cuts the richness.
- Salt and pepper, tiny tweaks to make sauce sing.
- Plus cilantro or mint, fresh herbal finish if wanted.
Ingredient Quantities
- 1 lb large shrimp, peeled and deveined with tails on
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs
- 1/4 cup coconut milk or regular milk
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut, lightly packed
- Vegetable oil or canola oil for frying, about 2 to 3 cups
- 1/2 cup crushed pineapple, drained slightly
- 1/4 cup cream of coconut (like Coco Lopez)
- 1/4 cup mayonnaise (or plain Greek yogurt for a lighter sauce)
- 1 tbsp lime juice, fresh if possible
- Pinch of salt and black pepper for the sauce
- Optional: 1 tbsp chopped fresh cilantro or mint for the sauce
How to Make this
1. Make the pina colada sauce first so the flavors can chill a bit: in a bowl mash the crushed pineapple a little, then stir in cream of coconut, mayo, lime juice, a pinch of salt and pepper, and the cilantro or mint if using. Taste and adjust, then cover and put in the fridge.
2. Pat the shrimp dry with paper towels, leaving the tails on for grip. If any are uneven thickness, butterfly or gently flatten so they cook evenly.
3. Set up a three-bowl dredging station: bowl 1 mix flour, cornstarch, kosher salt, black pepper and garlic powder; bowl 2 whisk eggs with the coconut milk; bowl 3 combine panko and shredded coconut, press together lightly so the coconut sticks to the panko.
4. Working in batches, dredge each shrimp in the flour mix, shake off excess, dip into the egg mixture, then press into the panko-coconut mixture making sure they are well coated. Place on a wire rack while you prep the oil. Yes it gets messy, thats ok.
5. Pour 2 to 3 cups oil into a heavy pot or deep skillet so it is about 1 to
1.5 inches deep. Heat to 350 to 375 F. If you don’t have a thermometer, test with a little breadcrumb; it should sizzle and brown in about 30 seconds.
6. Fry the shrimp in batches so they dont crowd the pan, about 2 to 3 minutes per side until golden brown and just cooked through. Keep an eye because they go from perfect to overcooked fast. Use a slotted spoon and transfer to a paper towel lined tray to drain.
7. If oil temperature drops, let it come back up before the next batch. Keep finished shrimp warm in a low oven (200 F) on a wire rack while you finish frying.
8. Give the sauce one last stir and taste. If it seems too sweet add a little more lime, too tart add a touch more cream of coconut or mayo. You can thin it with a teaspoon or two of water if needed.
9. Serve the coconut shrimp hot with the pina colada sauce on the side for dipping. Garnish with extra lime wedges and more chopped cilantro or mint if you like. Enjoy, and try not to eat them all before guests arrive.
Equipment Needed
1. Three medium mixing bowls (for sauce, flour mix, egg wash and panko)
2. Whisk (for eggs and sauce)
3. Measuring cups and spoons
4. Heavy pot or deep skillet for frying (or a Dutch oven)
5. Fry/candy thermometer or instant-read thermometer
6. Slotted spoon or spider and a pair of tongs
7. Wire rack set over a baking sheet (for draining and keeping shrimp warm)
8. Paper towels and a rimmed tray or plate
9. Small spatula or spoon for stirring and scooping the sauce
FAQ
Coconut Shrimp Recipe With Pina Colada Sauce Substitutions and Variations
- Coconut milk (1/4 cup): swap with canned full fat or lite coconut milk, or use regular dairy milk or unsweetened almond milk in a 1:1 ratio. If you want more coconut flavor, stir in 1 tsp coconut extract or a tablespoon of shredded coconut.
- Panko breadcrumbs (1 cup): use regular breadcrumbs or crush cornflakes or Ritz crackers to about the same volume. Panko gives the crunch, but crushed cereal or crackers works fine and sometimes sticks better.
- Sweetened shredded coconut (1 cup): you can use unsweetened shredded coconut plus 1 to 2 teaspoons sugar or honey to mimic sweetness, or use flaked desiccated coconut for a drier, chewier crust (use same volume).
- Cream of coconut (1/4 cup) and/or mayonnaise (1/4 cup): for the sauce, swap cream of coconut with equal parts sweetened condensed milk plus 1 tsp coconut extract or 2 tbsp pineapple juice to thin. Swap mayonnaise with plain Greek yogurt for a lighter sauce, same amount, or use sour cream for a tangier finish.
Pro Tips
1) Dry the shrimp really well, like pat for a full minute, otherwise the coating wont stick and you get soggy spots. If some shrimp are thicker, butterfly them or press them flat so they all cook at the same time.
2) Press the shredded coconut into the panko with your hands, dont just toss it together. Moisten the egg wash a little more on very dry days so the coconut clings, and press the crumb coating onto the shrimp instead of just rolling it.
3) Watch the oil temp closely, it should be lively but not smoking. If you dont have a thermometer, drop a little breadcrumb in: it should brown in about 30 seconds. Fry in small batches so the oil temp recovers fast and the shrimp stay crunchy.
4) Keep finished shrimp on a wire rack in a low oven to stay warm, that way they dont steam and lose crispness. If they sit too long, flash them back in hot oil for 15 to 30 seconds to re-crisp before serving.
Coconut Shrimp Recipe With Pina Colada Sauce
I just nailed a Coconut Shrimp With Pina Colada Sauce that gets so ridiculously crispy and addictive you'll want to serve it every damn time.
4
servings
777
kcal
Equipment: 1. Three medium mixing bowls (for sauce, flour mix, egg wash and panko)
2. Whisk (for eggs and sauce)
3. Measuring cups and spoons
4. Heavy pot or deep skillet for frying (or a Dutch oven)
5. Fry/candy thermometer or instant-read thermometer
6. Slotted spoon or spider and a pair of tongs
7. Wire rack set over a baking sheet (for draining and keeping shrimp warm)
8. Paper towels and a rimmed tray or plate
9. Small spatula or spoon for stirring and scooping the sauce
Ingredients
1 lb large shrimp, peeled and deveined with tails on
1/2 cup all purpose flour
1/4 cup cornstarch
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 large eggs
1/4 cup coconut milk or regular milk
1 cup panko breadcrumbs
1 cup sweetened shredded coconut, lightly packed
Vegetable oil or canola oil for frying, about 2 to 3 cups
1/2 cup crushed pineapple, drained slightly
1/4 cup cream of coconut (like Coco Lopez)
1/4 cup mayonnaise (or plain Greek yogurt for a lighter sauce)
1 tbsp lime juice, fresh if possible
Pinch of salt and black pepper for the sauce
Optional: 1 tbsp chopped fresh cilantro or mint for the sauce
Directions
- Make the pina colada sauce first so the flavors can chill a bit: in a bowl mash the crushed pineapple a little, then stir in cream of coconut, mayo, lime juice, a pinch of salt and pepper, and the cilantro or mint if using. Taste and adjust, then cover and put in the fridge.
- Pat the shrimp dry with paper towels, leaving the tails on for grip. If any are uneven thickness, butterfly or gently flatten so they cook evenly.
- Set up a three-bowl dredging station: bowl 1 mix flour, cornstarch, kosher salt, black pepper and garlic powder; bowl 2 whisk eggs with the coconut milk; bowl 3 combine panko and shredded coconut, press together lightly so the coconut sticks to the panko.
- Working in batches, dredge each shrimp in the flour mix, shake off excess, dip into the egg mixture, then press into the panko-coconut mixture making sure they are well coated. Place on a wire rack while you prep the oil. Yes it gets messy, thats ok.
- Pour 2 to 3 cups oil into a heavy pot or deep skillet so it is about 1 to
- 5 inches deep. Heat to 350 to 375 F. If you don't have a thermometer, test with a little breadcrumb; it should sizzle and brown in about 30 seconds.
- Fry the shrimp in batches so they dont crowd the pan, about 2 to 3 minutes per side until golden brown and just cooked through. Keep an eye because they go from perfect to overcooked fast. Use a slotted spoon and transfer to a paper towel lined tray to drain.
- If oil temperature drops, let it come back up before the next batch. Keep finished shrimp warm in a low oven (200 F) on a wire rack while you finish frying.
- Give the sauce one last stir and taste. If it seems too sweet add a little more lime, too tart add a touch more cream of coconut or mayo. You can thin it with a teaspoon or two of water if needed.
- Serve the coconut shrimp hot with the pina colada sauce on the side for dipping. Garnish with extra lime wedges and more chopped cilantro or mint if you like. Enjoy, and try not to eat them all before guests arrive.
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: 276g
- Total number of serves: 4
- Calories: 777kcal
- Fat: 55.2g
- Saturated Fat: 18.8g
- Trans Fat: 0.13g
- Polyunsaturated: 10g
- Monounsaturated: 15g
- Cholesterol: 315mg
- Sodium: 875mg
- Potassium: 300mg
- Carbohydrates: 59.8g
- Fiber: 3.3g
- Sugar: 15.8g
- Protein: 34.8g
- Vitamin A: 300IU
- Vitamin C: 13mg
- Calcium: 50mg
- Iron: 1.5mg
