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!
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:
- 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.
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
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
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:
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.
Coconut oil complements the tropical flavors and has a high smoke point, but you can substitute with vegetable or canola oil if needed.
Yes! The pineapple dipping sauce actually benefits from resting a few hours in the fridge so the flavors meld together beautifully.
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.
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Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
This Red Lobster Coconut Fried Shrimp recipe offers a deliciously crispy, tropical twist on classic fried shrimp with a crunchy coconut and panko breading. Served with a creamy pineapple dipping sauce, it’s perfect for a flavorful appetizer or main course that brings the beach vibes to your table.
Ingredients
Shrimp
- 1 lb. shrimp, peeled and deveined, tails on or off
- ⅓ cup flour (gluten free 1-to-1 blend)
- ½ tsp. paprika
- ¾ tsp. salt (divided)
- ¼ tsp. black pepper
- 1 large egg
- 1 Tbsp. milk (almond or cashew)
- ¾ cup unsweetened coconut, finely shredded
- ½ cup Panko bread crumbs (gluten-free)
- ¼ – ½ cup coconut oil
Pineapple Dipping Sauce
- ⅓ cup yogurt (plain, Greek, or dairy-free)
- ¼ cup crushed pineapple (canned, drained)
- 2 Tbsp. unsweetened coconut, finely shredded
- 2 tsp. sugar (or coconut sugar)
- ⅛ – ¼ tsp. salt (to taste)
Instructions
- Coat the Shrimp: Place shrimp into a large bowl and add the flour, paprika, ½ tsp. salt, and pepper. Toss until evenly coated. In a separate medium-sized shallow bowl, whisk together the egg and milk. In another medium-sized shallow bowl, mix the shredded coconut, Panko breadcrumbs, and ¼ tsp. salt. Remove the flour-coated shrimp from the bowl and dip each into the egg mixture. Let any excess egg drip off before fully coating the shrimp in the coconut and Panko breadcrumb mixture. Place the coated shrimp on a baking sheet or plate and repeat the process for all shrimp.
- Cook Shrimp on the Stove: Heat 1-2 tablespoons of coconut oil in a large non-stick or stainless steel skillet over medium heat. Add 5-6 shrimp to the skillet at a time and cook for about two minutes on each side, or until they turn pink and start to curl. Remove the cooked shrimp and place them on a paper towel to drain any excess oil. Repeat with the remaining shrimp, adding more coconut oil to the pan as needed.
- Make the Sauce: While the shrimp is cooking, combine the creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until fully mixed and smooth.
- Serve: Serve the freshly cooked coconut fried shrimp immediately with the creamy pineapple dipping sauce. Enjoy!
Notes
- Shrimp that are 20-24 count are recommended for even cooking. Adjust cooking time for larger or smaller shrimp.
- If the coconut/breadcrumb mixture is running low, mix additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt to continue breading your shrimp.
- If the oil turns brown after cooking a few batches, drain the coconut oil and add fresh oil before continuing.
- Prep-Ahead Instructions: The shrimp are best enjoyed fresh, but you can prepare the sauce a few hours in advance.
- Storage Directions: Store leftover shrimp in an airtight container in the refrigerator for 2-3 days. To freeze, place the shrimp on a tray in a single layer, freeze for a couple of hours, then transfer them to a freezer-safe bag for up to 12 months. Reheat in a skillet with some coconut oil on medium-low heat until warmed through.
- Use small to medium-sized shrimp for even cooking without becoming rubbery.
- You can leave the tails on or remove them based on your preference.
- Follow the 3-bowl method for the best coating results.
- Avoid overcooking the shrimp to keep them tender.
- Save time by preparing the dipping sauce ahead of serving.
Nutrition
- Serving Size: Approx. 5-6 shrimp
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 180 mg
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