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 the perfect coconut shrimp sauce: a Spicy Pina Colada Dipping Sauce! The two go hand in hand, a match made in heaven. And this coconut shrimp recipe is just as good as the main dish as it is as a party appetizer!



1½ cups pina colada mix
¼ cup of water
4 teaspoons cornstarch
4 tablespoons crushed pineapple
¼ cup sweetened flaked coconut
1/8 teaspoon crushed red peppers
¼ teaspoon kosher salt
Juice from 1 lime
Zest from 1 lime

3-4 cups canola oil for frying
1 pound raw jumbo shrimp 16-20 count, peeled and deveined
kosher salt for seasoning shrimp
1 cup all-purpose flour
¾ teaspoon paprika
½ teaspoon ground white pepper or black
1/8 teaspoon cayenne pepper
¼ teaspoon table salt
4 large eggs
1½ teaspoons cold water
1 cup unsweetened or sweetened shredded coconut
1 cup panko bread crumbs


In a medium saucepan, whisk together 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 4-5 minutes or until mixture thickens.
Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest, and lime juice and whisk well.
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.
Serve with Crispy Coconut Shrimp.

Heat 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.
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.
In a shallow bowl, whisk together flour, paprika, white pepper, cayenne pepper, table salt, and sugar.
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.)
In a third shallow bowl, whisk together panko breadcrumbs and shredded coconut.
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.
(To recap, the dipping /dredging process is as follows:
Flour mixture/eggs/coconut-panko mixture/eggs/coconut-panko mixture.)
Fry the shrimp about 1 minute, or until golden brown, on the bottom side then flip it over and fry the other side 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 Spicy Pina Colada Sauce.