Name: Best Crispy Coconut Shrimp with Pineapple Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined, tails left on; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs, beaten; 1 cup shredded sweetened coconut; 1/2 cup panko breadcrumbs; 1/2 cup vegetable oil (for frying); 1 cup pineapple juice; 1/2 cup crushed pineapple; 2 tablespoons rice vinegar; 2 tablespoons honey; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; 1 clove garlic, minced; 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

Jump to Recipe·Print Recipe

These crispy coconut shrimp are coated in sweetened coconut and crunchy panko breadcrumbs, fried to perfection, and served with a tangy pineapple dipping sauce. Whether you’re looking for a delicious appetizer or a tropical-inspired dinner, these shrimp are an ideal choice, ready in just 35 minutes.

Best Crispy Coconut Shrimp with Pineapple Sauce

Why You’ll Love This Recipe

This recipe combines the sweet, tropical flavor of coconut with the savory crunch of panko breadcrumbs, creating a mouthwatering contrast in texture. The shrimp are perfectly crispy on the outside, while tender on the inside, making each bite a delightful experience. Paired with the homemade pineapple dipping sauce, which offers a zesty and slightly sweet kick, these crispy coconut shrimp are sure to impress at any dinner party or casual meal. Quick and easy, this dish is perfect for busy nights when you crave something both satisfying and exotic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp:

1 lb large shrimp, peeled and deveined, tails left on
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
1 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
1/2 cup vegetable oil (for frying)

For the Pineapple Sauce:

1 cup pineapple juice
1/2 cup crushed pineapple
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon ginger, grated
1 clove garlic, minced
1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

Directions

Prepare the Shrimp:
Pat the shrimp dry with paper towels to remove excess moisture. Season the flour with salt and black pepper.
Coat the Shrimp:
Lightly coat each shrimp in the seasoned flour, then dip in the beaten eggs. Finally, coat the shrimp with a mixture of shredded coconut and panko breadcrumbs.
Fry the Shrimp:
Heat vegetable oil in a skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove the shrimp and drain on paper towels.
Make the Pineapple Sauce:
In a saucepan over medium heat, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic. Bring to a simmer, stirring occasionally.
Thicken the Sauce:
Stir in the cornstarch slurry and cook for about 2 minutes until the sauce thickens. Remove from heat.
Serve:
Serve the crispy coconut shrimp hot with the pineapple dipping sauce. Garnish with extra pineapple chunks and fresh chives, if desired.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings (about 6 shrimp per serving)

Variations

Gluten-Free Option: Use almond flour and gluten-free panko breadcrumbs instead of regular flour and panko.
Baking Option: For a healthier version, bake the shrimp at 425°F (220°C) for 12-15 minutes instead of frying.
Air Fryer Option: Air fry at 400°F (200°C) for 8 minutes, flipping halfway through.
Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the shrimp coating for a spicy twist.

Storage/Reheating

Storage: Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Pineapple Sauce: Keep the sauce in a separate airtight container in the fridge for up to 3 days.
Reheating: Reheat shrimp in a preheated oven at 350°F (175°C) for about 10 minutes or in the air fryer to regain crispiness.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them thoroughly and pat them dry before coating.

2. Can I make the pineapple sauce in advance?

Yes, you can prepare the pineapple sauce ahead of time and store it in the refrigerator for up to 3 days.

3. Can I bake the shrimp instead of frying them?

Yes, for a healthier version, bake the shrimp at 425°F (220°C) for 12-15 minutes instead of frying them.

4. Can I make the shrimp spicier?

Yes, add cayenne pepper or chili flakes to the breadcrumb and coconut mixture for an added spice kick.

5. Can I use a different type of fruit for the sauce?

While pineapple is ideal for this recipe, you can try using mango or peach for a different fruity flavor.

6. How can I prevent the coconut shrimp from becoming soggy?

Ensure you don’t overcrowd the frying pan, and drain the shrimp on paper towels to remove excess oil.

7. Can I use fresh pineapple for the sauce?

Yes, fresh pineapple works well too. You can blend it with the juice to create a more textured sauce.

8. Can I freeze the coconut shrimp?

While fresh is best, you can freeze the uncooked shrimp for up to 1 month. Just bake or fry them straight from the freezer.

9. How do I know when the shrimp are done frying?

The shrimp should be golden brown and crispy on the outside, with an internal temperature of 145°F (63°C).

10. Can I make the pineapple sauce spicier?

Yes, add a bit of finely chopped jalapeño or hot sauce to the pineapple sauce for extra heat.

Conclusion

These crispy coconut shrimp with pineapple sauce offer a delicious and tropical twist on a classic appetizer. With their golden, crunchy coating and sweet and tangy dipping sauce, they’re sure to be a crowd-pleaser at your next gathering or dinner. Whether you fry, bake, or air-fry, this dish is quick, versatile, and packed with flavor. Enjoy this delightful meal and let the tropical vibes transport you to a sunny beach with every bite!