Introduction
Elevate your appetizer game with this delightful Coconut Shrimp accompanied by a tropical Pina Colada Sauce. This dish brings the flavors of the Caribbean right to your kitchen, with crispy shrimp coated in coconut and a luscious sauce that pairs perfectly. Whether for a party or a cozy night in, this recipe is sure to impress your guests or family.
Detailed Ingredients with measures
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
– Zest and juice of 1 lime
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)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Approximately 4 servings
Detailed Directions and Instructions
For the Pina Colada Sauce:
1. In a medium saucepan, whisk together the pina colada mix, water, and cornstarch until the cornstarch is dissolved.
2. Bring the mixture to a low boil over medium-low heat. Simmer while stirring for 4-5 minutes, or until the mixture thickens.
3. Add the crushed pineapple, coconut, crushed red pepper flakes, salt, lime zest, and lime juice; whisk well.
4. Bring the mixture back to a low boil and simmer until it reaches the desired consistency, about 4-5 minutes.
5. Strain the sauce through a mesh strainer into a medium bowl. Store in the refrigerator for up to 4 days.
For the Coconut Shrimp:
1. Heat the oil in a deep-sided, heavy-bottom Dutch oven or sauté pan over medium heat until it registers 340°F on an instant-read or candy thermometer.
2. 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.
3. In a shallow bowl, whisk together the flour, paprika, white pepper, cayenne pepper, and table salt.
4. In a second shallow bowl, whisk together the eggs, egg whites, and water.
5. In a third shallow bowl, combine the Panko breadcrumbs and shredded coconut.
6. When the oil is ready, pick up a shrimp by the tail, dip it in the flour mixture, and shake off the excess.
7. Dredge the shrimp in the beaten eggs, allowing the excess to drip off.
8. Press the shrimp into the coconut/Panko mixture so it adheres.
9. Dip the shrimp in the beaten eggs a second time, allowing the excess to drip off.
10. Once again, press the shrimp into the coconut/Panko mixture and place it carefully in the hot oil.
11. 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.
12. Set the cooked shrimp on a paper towel-lined plate and repeat until all shrimp are cooked.
13. Immediately serve with the Pina Colada Sauce.
Notes
Storage
– The Pina Colada Sauce can be stored in the refrigerator for up to 4 days.
Cooking Temperature
– Ensure the oil temperature is monitored to avoid undercooking or burning the shrimp.
Substitutions
– You can use unsweetened coconut for a less sweet flavor profile.
Serving Suggestion
– Serve the coconut shrimp directly after frying for the best texture and taste.

Cook Techniques
Whisking
Whisk together liquid ingredients like pina colada mix, water, and cornstarch to ensure an even mixture without lumps.
Simmering
Allow the sauce mixture to simmer over medium-low heat to develop flavors and achieve the desired thickness.
Straining
Strain the sauce through a mesh strainer to remove any solid pieces and achieve a smooth texture.
Heating Oil
Heat canola oil in a deep pan until it reaches 340°F for optimal frying temperature to guarantee crispy shrimp.
Pattering Dry
Pat shrimp dry with paper towels before seasoning and breading to ensure the coating adheres properly.
Coating
Dredge shrimp in a flour mixture, then dip in egg, and finally coat with Panko breadcrumbs and shredded coconut for a crunchy exterior.
Flipping
Carefully flip the shrimp during frying to ensure even cooking and browning on both sides.
Draining
Set fried shrimp on paper towels to drain excess oil, which keeps the shrimp from becoming soggy.
FAQ
What can I substitute for pina colada mix?
You can create a homemade mix using pineapple juice and coconut cream for a similar taste.
Can I bake the shrimp instead of frying?
Yes, you can bake the shrimp at 400°F for about 15-20 minutes for a healthier alternative.
What type of shrimp is best for this recipe?
Raw jumbo shrimp (16-20 count) are recommended for the best texture and flavor.
How can I store the Pina Colada Sauce?
Store the sauce in the refrigerator in a sealed container for up to 4 days.
Can I make the sauce in advance?
Yes, the sauce can be made ahead of time and refrigerated until ready to serve.
Conclusion
The Pina Colada Sauce paired with Coconut Shrimp creates a delightful fusion of tropical flavors and crispy textures. The sweetness of the sauce complements the savory shrimp, making it an irresistible dish for any occasion. Enjoy this vibrant combination that transports you to a beach paradise with every bite.
Spicy Mango Sauce
Combine pureed mango with lime juice, diced jalapeños, and a hint of honey for a zesty dipping sauce to accompany your coconut shrimp.
Tropical Fruit Salsa
Mix diced pineapple, mango, red onion, jalapeño, and cilantro for a fresh and fruity salsa that can enhance the flavors of the shrimp.
Honey-Lime Glaze
Create a sweet and tangy glaze using honey, lime juice, and zest to drizzle over the coconut shrimp or use as a dipping sauce.
Coconut Curry Sauce
Blend coconut milk with curry powder, garlic, and ginger for a rich and aromatic sauce that adds an exotic touch to shrimp.
Pineapple Coconut Rice
Serve the coconut shrimp on a bed of rice cooked with coconut milk and bits of pineapple for a complete tropical meal.
Caribbean Salad
Prepare a salad of mixed greens, avocado, pineapple, and a light citrus dressing to serve alongside the coconut shrimp for a refreshing contrast.
