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!
SIS – Simple is Smart Tips for Coconut Shrimp.
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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Equipment
- 1 air fryer
- 3 stage breading pans
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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.
Video
Nutrition
