By Becky Hardin
Published Jan 16, 2019
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.
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 .
No, you do not eat the tails! You can leave them on during cooking, but be sure to eat the meat out from the tails and discard the hard shell.
This pina colada dipping sauce is made from pina colada drink mix, crushed pineapple, coconut flakes, and lime juice thickened with cornstarch.
No, there is no actual alcohol in this shrimp dipping sauce. Pina colada mix does not contain alcohol.
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.
5-Star Review
“This is out of this world good! I recommend this to everyone I know!” -Sommer
Ingredients1x2x3x
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
Video
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.
Equipment
- Dutch Oven
- Deep Frying Thermometer
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Coconut Shrimp Recipe with Pina Colada Sauce
Equipment
- Dutch Oven
- Deep Frying Thermometer
Ingredients
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
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.
Video
Notes
- 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
