Coconut Shrimp with Pina Colada Sauce

Coconut Shrimp is a crispy, crave-worthy appetizer that everyone will love. It’s especially delicious when paired with spicy Pina Colada 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!

Why We Love This Coconut Shrimp Recipe

Crispy, battered, deep-fried, and delicious… this Coconut Shrimp recipe is just so tasty! This shrimp appetizer is perfect for parties (especially New Year’s Eve), and it’s just as good when eaten as a main dish. When eaten with the most amazing coconut shrimp sauce… watch out, because you won’t be able to stop eating!

• Easy. You can make this recipe stress-free in just about half an hour! All you need is a deep pot/pan to heat the oil, then drop the battered shrimp in.
• Crispy. These crispy little shrimp are covered in the most delicious coconut-flavored batter and then fried to perfection on the stovetop.
• Flavorful. We’ve got a super delicious pina colada sauce for dipping because no appetizer is complete without a little dip.

Variations on Coconut Shrimp

Add cayenne pepper or chili flakes to the coconut breading mixture for a kick. Or brush the coconut-coated shrimp with a teriyaki glaze as soon as they come out of the fryer.

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How to Store and Reheat 

Store leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 8-10 minutes or in a 400°F air fryer for 3-4 minutes. Store pina colada sauce in an airtight container in the refrigerator for up to 4 days.

How to Freeze 

Freeze coconut shrimp in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. We do not recommend freezing pina colada sauce.

Serving Suggestions

These crispy coconut shrimp pair perfectly with the pina colada sauce, but you can also serve them with classic ketchup, tartar sauce, BBQ sauce, bang bang sauce, or sweet and sour sauce.

Add a side of homemade french fries, coleslaw, or mind-blowing grilled corn salad.

More Shrimp Recipes To Try

• Pesto Shrimp
• Shrimp Cocktail
• Bang Bang Shrimp
• Bacon Wrapped Shrimp
• Shrimp Summer Rolls
• Shrimp and Grits Appetizer Cups

Notes from the Test Kitchen

• Make the sauce first (and up to 4 days ahead of time!) to ensure it is cooled, thickened, and ready when the shrimp are done.
• If you can’t find pina colada mix, you can use a mixture of equal parts cream of coconut and pineapple juice.

Recipe Card

Coconut Shrimp Recipe with Pina Colada Sauce

4.78 from 49 votes

Prep: 25 minutes mins

Cook: 20 minutes mins

Total: 45 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

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.

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Equipment

• Dutch Oven
• Deep Frying Thermometer

Ingredients 

1x2x3x

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

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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.

Becky’s Tips

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.

Serving: 4-5 shrimpCalories: 670kcalCarbohydrates: 62gProtein: 28gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 236mgSodium: 1144mgPotassium: 560mgFiber: 7gSugar: 16gVitamin A: 589IUVitamin C: 16mgCalcium: 137mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Coconut Shrimp Step by Step

Heat the Sauce: In a medium saucepan, whisk together 1½ cups of pina colada mix, ¼ cup of water, and 4 teaspoons of 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.

Thicken the Sauce: Add 4 tablespoons of crushed pineapple, ¼ cup of sweetened flaked coconut, ⅛ teaspoon of crushed red pepper flakes, ¼ teaspoon of kosher salt, and the juice and zest of 1 lime and whisk well. Bring the mixture back to a low boil and simmer until the mixture is the desired consistency, about 4-5 minutes.

Strain the Sauce: Strain the sauce through a mesh strainer over a medium bowl. Store in the refrigerator for up to 4 days.

Season the Shrimp: Heat 3-4 cups of canola 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. While the oil heats, lay 1 pound of peeled and deveined jumbo shrimp on double thick paper towels and pat the tops dry with another paper towel. Lightly season the shrimp with kosher salt.

Whisk the Flour: In a shallow bowl, whisk together 1 cup of all-purpose flour, ¾ teaspoon of ground paprika, ½ teaspoon of ground white pepper, ⅛ teaspoon of ground cayenne pepper, and ¼ teaspoon of table salt.

Mix the Eggs: In a second shallow bowl, whisk together 2 whole eggs, 2 egg whites, and 1½ teaspoons of cold water.

Combine the Breadcrumbs and Coconut: In a third shallow bowl, whisk together 1 cup of Panko breadcrumbs and 1 cup of shredded coconut.

Dredge the Shrimp: 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.

Dredge Again: 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: 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.

Serve with Sauce: Immediately serve with the Pina Colada Sauce.