Get ready to fall in love with this irresistible Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe that delivers a perfect balance of crispy, tropical, and tangy flavors in every bite. Tender shrimp coated with a crunchy coconut and panko breadcrumb crust come alive when dipped into a luscious, velvety pineapple sauce that’s both sweet and creamy. This dish is not only a feast for your taste buds but also a fun and impressive treat to serve for any occasion, whether it’s a casual family dinner or a festive get-together with friends.
Ingredients You’ll Need
Creating this delightful Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe is surprisingly simple because every ingredient plays a key role in developing the dish’s vibrant flavor, texture, and color. From the sweetness of shredded coconut to the tangy brightness of crushed pineapple, each component works beautifully together to bring this recipe to life.
- 1 pound shrimp (peeled and deveined): The star of the dish, providing tender seafood flavor and succulent texture.
- â…“ cup flour (gluten-free 1-to-1 blend): Helps the coating stick to the shrimp perfectly without wheat allergens.
- ½ teaspoon paprika: Adds a subtle smoky depth and lovely color to the coating.
- ¾ teaspoon salt (divided): Enhances all the flavors for a perfectly balanced bite.
- ¼ teaspoon black pepper: Just enough spice to complement without overpowering.
- 1 large egg: Acts as the glue that binds the coating to each shrimp effortlessly.
- 1 tablespoon milk (almond or cashew): Creates a smooth egg wash and adds a touch of creaminess.
- ¾ cup unsweetened shredded coconut (finely shredded): Brings tropical sweetness and a crisp texture to the crust.
- ½ cup gluten-free Panko bread crumbs: Adds an extra crunch to contrast with the tender shrimp.
- ¼ – ½ cup coconut oil: The perfect frying oil to enhance the coconut flavor and crispness.
- â…“ cup plain yogurt (Greek or dairy-free): Forms the creamy base of the pineapple dipping sauce.
- ¼ cup crushed pineapple (canned, drained): Provides natural sweetness and a tangy zing for the sauce.
- 2 tablespoons unsweetened shredded coconut (finely shredded): Adds texture and coconut flavor directly into the sauce.
- 2 teaspoons sugar (or coconut sugar): Balances acidity and intensifies sweetness in the dipping sauce.
- â…› – ¼ teaspoon salt (to taste): Rounds out the pineapple sauce with just the right amount of seasoning.
How to Make Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe
Step 1: Coat the Shrimp
Start by tossing the shrimp in a mixture of flour, paprika, half of the salt, and black pepper, ensuring each piece is lightly coated. This flour layer is essential because it allows the egg wash to cling perfectly, setting the stage for that irresistible crunchy crust. Next, whisk the egg and milk together to create a smooth wash. Finally, combine shredded coconut, Panko breadcrumbs, and a pinch of salt in a separate bowl. Dip each flour-coated shrimp into the egg wash, letting the excess drip off before pressing it into the coconut and breadcrumb mixture. The result is a thick, even coating that will fry up golden and crisp.
Step 2: Cook Shrimp on the Stove
Heat 1 to 2 tablespoons of coconut oil in a skillet over medium heat. The coconut oil adds an extra layer of tropical aroma and helps achieve that beautiful golden crust. Fry the shrimp in batches—about 5 or 6 at a time—for 2 minutes on each side or until they curl up and turn pink, signaling they are cooked through. Once done, transfer them onto paper towels to soak up any excess oil and keep them wonderfully crisp. This method ensures each shrimp is cooked just right: tender on the inside and crunchy on the outside.
Step 3: Make the Creamy Pineapple Dipping Sauce
While the shrimp are sizzling, whip up the star accompaniment. In a bowl, stir together plain yogurt, crushed pineapple, shredded coconut, sugar, and salt until everything is well combined. This sauce is the ultimate partner for your coconut shrimp—it’s creamy with sweet and tangy pineapple notes that elevate the shrimp to a whole new level of deliciousness. The coconut flakes in the sauce add extra texture, making each bite a small tropical celebration.
Step 4: Serve and Enjoy
Plate your perfectly fried shrimp alongside a generous bowl of the creamy pineapple dipping sauce and get ready for compliments. This dish is best enjoyed fresh so that the contrast between the crunchy shrimp and smooth sauce shines through. Dive in and savor every bite of this fabulous Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe.
How to Serve Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe
Garnishes
Elevate your presentation by garnishing with fresh herbs like chopped cilantro or mint for a burst of color and brightness. A few lime wedges on the side invite guests to add a squeeze of citrus, enhancing the tropical flavors even more. Toasted coconut flakes sprinkled over the shrimp or sauce add a beautiful finishing touch with visual appeal and an extra layer of crunch.
Side Dishes
Pair this Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe with simple, refreshing sides that complement the tropical vibe. Think fluffy coconut rice, a crisp green salad with a citrus vinaigrette, or even a light mango salsa for added sweetness and texture. These sides keep the meal balanced, ensuring your shrimp remains the shining star.
Creative Ways to Present
If you want to impress guests, consider serving the shrimp on skewers over a bed of leafy greens or alongside grilled pineapple slices for an exotic flair. Another fun idea is creating individual appetizer cups with a few shrimp and a dollop of the creamy pineapple sauce topped with microgreens. Presentation is half the fun with this dish, so don’t be afraid to get a little creative.
Make Ahead and Storage
Storing Leftovers
If you have any leftover coconut shrimp, store them in an airtight container in the refrigerator for up to two days. To maintain the crispy texture, avoid covering the shrimp with the dipping sauce; keep that separate until serving.
Freezing
You can freeze the cooked shrimp by arranging them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. This prevents the shrimp from sticking together. They will keep well for up to one month. The creamy pineapple sauce is best made fresh, but you can store it separately in the fridge for a day or two.
Reheating
To revive your crispy coconut shrimp, reheat them in a preheated oven at 350°F (175°C) for about 8-10 minutes instead of the microwave, which can make them soggy. This method helps maintain that wonderful crunch. Serve immediately with freshly stirred creamy pineapple dipping sauce for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before starting the recipe. Removing excess moisture will help the coating stick better and ensure a crispier finish.
Is the coconut oil necessary for frying?
While you can substitute other oils with high smoke points, coconut oil enhances the flavor profile of the shrimp, adding subtle coconut notes that are key to this recipe’s tropical charm.
Can I make the dipping sauce vegan?
Yes! Use a dairy-free yogurt such as coconut or almond-based yogurt, and ensure the sugar you use is vegan-friendly. The sauce will still taste creamy and delicious.
What is the best way to keep the shrimp crispy?
Fry in batches without crowding the pan, drain on paper towels immediately, and serve promptly. If reheating, use the oven rather than the microwave to help re-crisp the coating.
Can I bake the shrimp instead of frying?
Yes, baking is a healthier alternative. Preheat your oven to 400°F (205°C), place the coated shrimp on a parchment-lined baking sheet, and bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Final Thoughts
If you love vibrant, tropical flavors and crave a dish that is both fun to make and delightful to eat, this Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe is an absolute must-try. It’s a fantastic way to bring a sunny, beachy vibe right to your kitchen, and I promise, once you dig in, it will quickly become one of your favorite go-to recipes. So grab those shrimp and get cooking — your taste buds are in for a treat!
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Coconut Shrimp with Creamy Pineapple Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
This Red Lobster Coconut Shrimp recipe features crispy, golden shrimp coated in a crunchy shredded coconut and Panko breadcrumb mixture, pan-fried to perfection, and served with a creamy pineapple dipping sauce. It’s a flavorful and tropical appetizer or main dish that combines the sweetness of coconut and pineapple with savory spices for an irresistible treat.
Ingredients
Shrimp Coating
- 1 pound shrimp (peeled and deveined, tails on or off)
- â…“ cup flour (gluten free 1-to-1 blend)
- ½ teaspoon paprika
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper
- 1 large egg
- 1 tablespoon milk (almond or cashew)
- ¾ cup unsweetened coconut (finely shredded)
- ½ cup Panko bread crumbs (gluten-free)
- ¼ – ½ cup coconut oil
Creamy Pineapple Dipping Sauce
- â…“ cup yogurt (plain, Greek, or dairy-free)
- ¼ cup crushed pineapple (canned, drained)
- 2 tablespoons unsweetened coconut (finely shredded)
- 2 teaspoons sugar (or coconut sugar)
- â…› – ¼ teaspoon salt (to taste)
Instructions
- Coat the Shrimp: Place the shrimp into a large bowl and add the flour, paprika, ½ teaspoon of salt, and black pepper. Toss the shrimp until evenly coated. In a separate medium shallow bowl, whisk together the egg and milk. In another shallow bowl, combine the shredded coconut, Panko breadcrumbs, and ¼ teaspoon salt. Dip each flour-coated shrimp first into the egg mixture, letting excess drip off, then coat thoroughly with the coconut and breadcrumb mixture. Place the coated shrimp on a baking sheet or plate and repeat with the remaining shrimp.
- Cook Shrimp on the Stove: Heat 1 to 2 tablespoons of coconut oil in a large non-stick or stainless steel skillet over medium heat. Add about 5-6 shrimp at a time and cook for 2 minutes on each side, or until the shrimp curl and are cooked through with a golden crust. Remove the cooked shrimp and place them on paper towels to drain excess oil. Repeat this process with the remaining shrimp.
- Make the Sauce: While the shrimp cook, combine all dipping sauce ingredients—the yogurt, crushed pineapple, shredded coconut, sugar, and salt—in a medium bowl. Stir until smooth and well blended.
- Serve: Arrange the cooked coconut shrimp on a serving platter and serve immediately with the creamy pineapple dipping sauce on the side. Enjoy this tropical-inspired appetizer fresh and crispy.
Notes
- For a gluten-free version, ensure the flour blend and Panko breadcrumbs are certified gluten-free.
- You can use dairy-free yogurt and milk alternatives to make this recipe dairy-free.
- Adjust the sugar in the sauce to your preferred sweetness level or substitute with coconut sugar for a natural alternative.
- Cook shrimp in batches to avoid overcrowding the pan and maintain crispiness.
- Serve immediately for the best texture; leftovers may lose their crunch if stored.
