Coconut Fried Shrimp with Pineapple Dipping Sauce

Crispy golden coconut and juicy shrimp come together in this Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe that feels like a little tropical vacation on your plate. Believe me, once you try this, you’ll be hooked on the perfect blend of sweet, savory, and crunchy!

A white plate sits on a white marbled surface, holding a pile of golden brown fried shrimp with crispy, textured coatings, garnished with small green herb bits scattered on top and around the shrimp. Next to the shrimp is a clear glass bowl filled with creamy white dipping sauce. A blue cloth napkin is slightly under the plate, adding a touch of color to the scene. In the background, there is part of a whole coconut and a blurred pineapple. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe
Top Tip
How to Serve Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe

Why You'll Love This Recipe

I remember making this Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe for a weekend get-together, and it was an instant crowd-pleaser. The combo of crunchy coconut crust and that creamy, fruity dipping sauce is everything you want in a finger food. It’s just the kind of recipe that feels fancy but comes together quickly.

Crunchy, flavorful coating: The mix of shredded coconut and Panko breadcrumbs gives this shrimp an unbeatable crispiness that holds up well without getting soggy.
Easy, wholesome ingredients: Simple pantry staples, plus fresh shrimp and pineapple, make it approachable without sacrificing taste.
Perfect balance of sweet and savory: The tangy pineapple dipping sauce cuts through the richness, giving every bite a refreshing lift.
Quick to make: From start to finish, you’ll have a plate full in about 45 minutes — making it great for weeknights or impressing guests.

Ingredients & Why They Work

Choosing the right ingredients is the secret here. Each one brings something special to the table — from texture to flavor balance — and makes this Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe truly memorable. Here’s a quick rundown of what I use and why:

Flat lay of a pile of fresh raw shrimp with shells off and tails on, a small mound of finely shredded unsweetened coconut, a white ceramic bowl with gluten-free flour, a white ceramic bowl with panko breadcrumbs, a single large uncracked brown egg, a small white ceramic bowl with creamy plain yogurt, a small white ceramic bowl with crushed pineapple chunks, a small white ceramic bowl with almond milk, a small white ceramic bowl with coconut oil, a small white ceramic bowl containing paprika powder, a small white ceramic bowl containing black pepper, a small white ceramic bowl containing sugar, and a small white ceramic bowl with salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shrimp: Fresh, peeled, deveined shrimp (tails on or off) work best for quick cooking and a juicy bite.
Flour: A light dusting of flour helps the egg and coating stick nicely — I use gluten-free for a friendly twist.
Paprika & Seasonings: Just a touch adds warmth without overpowering the coconut or pineapple flavors.
Egg & Milk: These bind everything together perfectly, creating a base for the crunchy coating.
Shredded Coconut: Unsweetened and finely shredded for maximum crunch without clumps.
Panko Breadcrumbs: They add that signature golden crispiness and keep the shrimp light, not heavy.
Coconut Oil: I love frying in coconut oil because it enhances the tropical flavor and has a high smoke point.
Yogurt: Plain or Greek — dairy or dairy-free — yogurt balances the pineapple’s sweetness with a creamy tang.
Crushed Pineapple: Drained so it doesn’t water down the sauce but still packs in juicy tropical flavor.
Sugar & Salt: Just enough to bring out the natural sweetness of the pineapple and balance the sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe is sort of like a blank canvas for flavor. I often tweak it depending on my mood or what’s in my pantry, and honestly, that’s part of the fun! Don’t hesitate to make it your own.

Variation: Sometimes I swap regular yogurt for coconut yogurt to amp up the tropical vibes and keep it dairy-free — it’s equally delicious and creamy.
Spicy Kick: Adding a bit of cayenne pepper or hot sauce to the dipping sauce gives it a nice, subtle punch if you love some heat.
Gluten-Free: Using gluten-free flour and breadcrumbs keeps the crunch without compromising texture, perfect for dietary needs.

Step-by-Step: How I Make Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe

This close-up image shows several golden-brown crispy shrimp arranged on a white marbled surface. Each shrimp has a crunchy textured coating with small uneven crispy bits, and they are sprinkled lightly with finely chopped green herbs and tiny white flakes, giving a fresh and appetizing look. The shrimp are curved, showing their natural shape, and they are evenly spaced with some partially cut off at the edges of the frame. The lighting highlights the brightness and crunchiness of the coating. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat Those Shrimp with Care

Start by tossing your peeled shrimp in a bowl with flour, paprika, half the salt, and pepper. This little dusting ensures the coating sticks nicely. In two separate shallow bowls, whisk the egg with milk and mix the shredded coconut with Panko and the remaining salt. Dip each shrimp in the egg wash, letting the excess drip off, then roll it in your coconut breadcrumb mixture. I find working in batches keeps things tidy and every shrimp perfectly coated.

Step 2: Fry to Crispy Perfection

Heat a couple tablespoons of coconut oil in a skillet over medium heat. Add 5 or 6 shrimp at a time, cooking them about 2 minutes each side until pink and curled. Don't crowd the pan or you’ll steam instead of fry. I like to lay finished shrimp on paper towels to soak up any extra oil—helps keep each bite crisp.

Step 3: Whip Up the Pineapple Dipping Sauce

While the shrimp sizzle, mix the yogurt, crushed pineapple, shredded coconut, sugar, and salt in a bowl until smooth and creamy. Adjust the salt and sugar to your taste — sometimes I like adding a touch more pineapple for extra brightness. It’s refreshingly sweet but with that creamy tang that plays beautifully against the crunchy shrimp.

Step 4: Serve and Enjoy Immediately

These shrimp really shine best fresh, so serve them immediately with a generous bowl of the dipping sauce. Watching everyone dive into these is one of my favorite cooking moments — they just disappear fast!

Top Tip

Over the times I’ve made this recipe, I learned a few tricks to get that crisp, golden crust that everyone raves about. These tips will help you nail the Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe every time.

3-Bowl Method: Keeping the flour, egg wash, and coconut-Panko mix separate prevents clumping and ensures an even, crispy coating.
Oil Temperature: Medium heat is key — too hot burns the coconut, too low makes the shrimp greasy. I learned this the hard way!
Don’t Overcrowd the Pan: Fry in batches for even cooking and that perfect crunch rather than steaming.
Freshly Toasted Coconut Tip: If you want extra coconut flavor, lightly toast the shredded coconut before mixing it with Panko — it adds a fragrant nuttiness.

How to Serve Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe

The image shows a close-up of seven golden brown fried shrimp with a crunchy breadcrumb coating in a white frying pan that has a red outer rim. The shrimp pieces are spread across the pan's surface, which has small scattered browned crumbs. A woman's hand holds metal tongs gripping one shrimp near the center of the pan. The pan handle is black and slightly out of focus in the background. The surface beneath the pan is white marble with faint grey veins. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle fresh chopped cilantro or green onions right on top because the bright herbal note complements the richness perfectly. Sometimes a wedge of lime adds a zesty splash that wakes up the flavors even more.

Side Dishes

This recipe goes beautifully with simple jasmine rice or a crisp green salad for a light meal. For a group, I’ll often pair it with grilled veggies or even coconut rice to keep the tropical theme going strong.

Creative Ways to Present

For special occasions, I like to serve the shrimp on a platter lined with banana leaves or tropical flowers — it instantly adds a festive vibe. You can also skewer the shrimp and serve them as appetizers with mini dipping bowls, making it super easy for guests to enjoy.

Make Ahead and Storage

Storing Leftovers

If you have any shrimp leftover (which is rare but does happen), store them in an airtight container in the fridge. They keep nicely for up to 2-3 days, but they’re best enjoyed within the first day to keep that crunch.

Freezing

I’ve frozen cooked coconut shrimp a few times by placing them on a baking sheet in a single layer, freezing until firm, then transferring to freezer-safe bags. They keep up to a year this way, but be sure to reheat properly to avoid sogginess.

Reheating

To bring leftovers back to life, I reheat the shrimp in a skillet over medium-low heat with a splash of coconut oil. This helps restore crispness without drying them out, way better than the microwave.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before breading. Excess moisture can cause the coating to be soggy instead of crispy.

Is coconut oil necessary for frying?

Coconut oil complements the tropical flavors and has a high smoke point, but you can substitute with vegetable or canola oil if needed.

Can I make the pineapple dipping sauce ahead of time?

Yes! The pineapple dipping sauce actually benefits from resting a few hours in the fridge so the flavors meld together beautifully.

What size shrimp works best?

I recommend shrimp that are about 20-24 count per pound for even cooking and the best texture — smaller shrimp can overcook quickly, while larger ones may need extra time.

Final Thoughts

This Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe holds a special spot in my kitchen. It’s the perfect mix of textures and tastes, easy enough for a casual night yet impressive enough to share with friends. Once you master the coating and dipping sauce, this will become a recipe you reach for again and again. So, grab some shrimp, warm up that skillet, and get ready to enjoy finger-licking good bites that transport you to sunnier, tropical shores.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way