Pina Colada Shrimp
Bring a taste of the tropics to your table with this irresistible Pina Colada Shrimp recipe, a perfect blend of crispy, golden perfection and sweet island-inspired flavors. Juicy, marinated shrimp are coated in a luscious coconut-panko crust, then fried to create a crunchy exterior that pairs beautifully with the tender interior. Infused with pineapple juice and coconut milk, the shrimp exude tropical aromas, while the tangy-sweet dipping sauce—made from creamy mayo, Greek yogurt, crushed pineapple, and a hint of lime—takes this dish to the next level. Whether you're planning a summer gathering or just craving a tropical escape, this crispy coconut shrimp recipe is quick to prepare and guaranteed to impress. Perfect as an appetizer or paired with your favorite sides for a main course, this recipe will make every bite feel like a mini vacation!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.5 cup pineapple juice
- 0.5 cup coconut milk
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 cups vegetable oil (for frying)
- 0.25 cup mayonnaise
- 0.25 cup Greek yogurt
- 0.25 cup crushed pineapple, drained
- 1 teaspoon honey
- 1 tablespoon lime juice
Instructions
In a medium bowl, prepare a marinade by combining the pineapple juice and coconut milk. Add the shrimp to the bowl, ensuring they are fully submerged, and refrigerate for 15 minutes.
While the shrimp marinates, prepare the dipping sauce. In a small bowl, combine the mayonnaise, Greek yogurt, crushed pineapple, honey, and lime juice. Mix well, cover, and refrigerate until ready to serve.
Set up a dredging station with three bowls. In the first bowl, mix the flour, cornstarch, salt, and black pepper. In the second bowl, beat the egg. In the third bowl, combine the shredded coconut and panko breadcrumbs.
Remove the shrimp from the marinade and pat them dry with paper towels. Dip each shrimp into the flour mixture, then the beaten egg, and finally coat it in the coconut-panko mixture. Press the coating onto the shrimp to ensure it adheres well.
In a deep skillet or saucepan, heat the vegetable oil to 350°F (175°C). Fry the shrimp in batches, being careful not to overcrowd the pan. Cook each shrimp for 2-3 minutes per side, or until golden brown and cooked through.
Remove the shrimp from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the Pina Colada Shrimp hot with the prepared dipping sauce on the side. Enjoy the tropical flavors!
Nutrition Facts
Calories |
6254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 579.3 g | 743% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 51.1 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 472 mg | 36% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
