Coconut Shrimp with Pina Colada Dipping Sauce is an easy and healthy appetizer. It is sure to be a hit with all your guests. Serve the crispy coconut-crusted shrimp with the chilled pina colada dipping sauce for a truly exotic experience. Enjoy!
I suggest more appetizers: Spicy Bang Bang Shrimp Recipe or Garlic Knots Recipe; check them out.
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Key Takeaways:
- Healthier Appetizer Option: Coconut Shrimp with Pina Colada Dipping Sauce is an easy-to-make, healthy, and exotic appetizer that will impress your guests.
- Air Fryer Method: For a healthier and less oily option, cook the shrimp in an air fryer to achieve a crispy golden crust.
- Quick Sauce Tip: Use chilled coconut milk as a substitute for coconut cream, and thicken the sauce with Instant Clear Jel if needed.
- Brain-Boosting Benefits: Shrimp contains tryptophan, vitamin B12, and Omega-3 fatty acids, which support brain health, mood, and overall cognitive function.
- Customizable Breading: Choose between sweetened or unsweetened coconut flakes, gluten-free flour, and adjust ingredients for personal preferences or dietary needs.
- Affiliate Disclosure: The recipe page contains affiliate links, which may provide a commission at no extra cost to you.
Overview
Looking for a show-stopping appetizer that’s both healthy and tropical? This Coconut Shrimp with Pina Colada Dipping Sauce is a crispy, flavorful dish that’s perfect for entertaining or enjoying at home. The shrimp are coated in a crunchy blend of panko and coconut, then air-fried for a golden texture without the grease. Paired with a refreshing, tangy pina colada sauce made from real pineapple, coconut cream, and lime, this dish delivers a restaurant-quality experience with brain-boosting benefits—thanks to shrimp’s natural supply of tryptophan, vitamin B12, and omega-3s. Whether you’re serving a crowd or prepping a quick weeknight bite, this recipe is easy to customize (gluten-free options included) and guaranteed to impress. Want more appetizer ideas? Don’t miss our Spicy Bang Bang Shrimp or Garlic Knots—perfect complements to your tropical spread!
SIS - Simple is Smart Tips:
- Tip 1 – Instead of deep-frying the coconut shrimp, put them in the airfryer. The fat in the coconut will give the breading a golden brown color and crispy crunchy texture.
- Tip 2 – If you don’t have coconut cream, put a can of coconut milk in the refrigerator and chill it. The cream in the milk will rise to the top and get firm enough that you can take the cream out and use it for the recipe.
- Tip 3 – If the coconut sauce is too thin to stick to the shrimp when dipping, sprinkle a teaspoon of instant clear gel and mix in. I like the one King Arthur Flour makes because it thickens liquids without cooking, is clear, colorless, and has no taste. This is my go to thickener for both hot and cold liquids, as well as fruit pies. Most of the other clear jels need to be cooked to thicken.
Neuroscience Nutrition Nugget -
Shrimp Tryptophan
Shrimp contains tryptophan, an essential amino acid. You must get it from your diet because your body can’t produce it.
Tryptophan is needed for neurotransmitters, normal growth in infants, and the production and maintenance of the body’s proteins, muscles, and enzymes.
Tryptophan is also thought to trigger the production of serotonin, which is a mood-lifting hormone. In addition to these benefits, the combination of shrimp’s vitamin B12 and Omega 3 fatty acids may improve brain function. Shrimp may also help keep the brain sharp and alert and help prevent Alzheimer’s disease.
What Do You Need for Coconut Shrimp with Pina Colada Dipping Sauce?
For the Sauce:
- Coconut cream: Use coconut cream, not coconut milk. See my SIS tip if you don’t have coconut cream and only have coconut milk.
- Fresh or Canned Pineapple: If you use canned unsweetened is best.
- Lime: you’ll need the juice and the zest for garnish
- Simple syrup: Make a simple syrup by adding equal parts granulated sugar and water. I usually make it with a cup of sugar added to a cup of hot water. Let it sit until the sugar is fully dissolved before using. Heat in the microwave to hasten the process.
- For the Breading:
- Toasted unsweetened coconut – finely crumbled. You can also use sweetened flakes of coconut.
- Plain Panko Bread Crumbs: Make sure they are unseasoned
- All-Purpose Flour: Gluten Free Flour will also work if your diet is gluten-free.
- Corn Starch: This helps the crust stay crunchy
- Large Egg: Holds everything together.
Step by Step Instructions for Coconut Shrimp with Pina Colada Dipping Sauce.
Pina Colada Dipping Sauce
- Start by adding the coconut cream to a small bowl.
- Use a citrus juicer to squeeze the juice out of the pineapple. Then finely dice the squeezed pineapple pieces and add the juice and the diced pineapple to the bowl.
- Zest half of the lime and add to the bowl
- Add the simple syrup and the freshly squeezed tablespoon of lime juice.
- Whisk together and put in the refrigerator. Refrigerating will firm up the dipping sauce. However, you may want to add a teaspoon of Instant Clear Jel to thicken it a bit more. I’ve found it sticks to the hot shrimp better.
Coconut Shrimp
- Devein and peel the shrimp leaving the tail intact.
- Add the cornstarch to the flour and place in the first pan of the three-stage breading pans.
- Beat the two eggs and add to the second pan.
- Mix the toasted coconut flakes and bread crumbs and add to the 3rd pan.
- Dip the shrimp in the cornstarch/flour, eggs, and coconut/breadcrumbs.
- Cook in the air fryer for 6-8 minutes or until golden brown.
- Serve with the pina colada dipping sauce.
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FAQ:
Can I make the shrimp without an air fryer?
What if I don’t have coconut cream?
How do I thicken the dipping sauce?
Can I make the recipe gluten-free?
Can I prepare the sauce in advance?
What makes this recipe healthy?
Coconut Shrimp with Pina Colada Dipping Sauce
Equipment
- 1 air fryer
- 3 stage breading pans
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Pina Colada Dipping Sauce
- ½ cup coconut cream
- 3 oz fresh pineapple (core and skin removed)
- 1 tbsp fresh lime juice
- 1 tbsp simple syrup
- zest ½ lime
Coconut Shrimp
- 1 lb. Jumbo Shrimp 21 - 26 count
- ½ cup all purpose flour
- ¼ cup cornstarch
- ½ cup bread crumbs
- ½ cup toasted small coconut pieces
- 2 medium eggs
Instructions
Pina Colada Dipping Sauce
- Start by adding the coconut cream to a small bowl.
- Use a citrus juicer to squeeze the juice out of the pineapple. Then finely dice the squeezed pineapple pieces and add the juice and the diced pineapple to the bowl.
- Zest half of the lime and add to the bowl
- Add the simple syrup and the freshly squeezed tablespoon of lime juice.
- Whisk together and put in the refrigerator.
Coconut Shrimp
- Devein and peel the shrimp leaving the tail intact.
- Add the cornstarch to the flour and place in the first pan of the three stage breading pans.
- Beat the 2 eggs and add to the second pan
- Mix the toasted coconut flakes and bread crumbs and add to the 3rd pan.
- Dip the shrimp in the cornstarch/flour, then the eggs, and finally the coconut/breadcrumbs.
- Cook in the air fryer for 6-8 minutes or until golden brown.
- Serve with the pina colada dipping sauce.
SIS Tip (Simple is Smart Tip)
- If the coconut sauce is too thin to stick to the shrimp when dipping, sprinkle a teaspoon of instant clear gel and mix in. I like the one King Arthur Flour makes because it thickens liquids without cooking, is clear, colorless, and has no taste. This is my go to thickener for both hot and cold liquids, as well as fruit pies. Most of the other clear jels need to be cooked to thicken.
