Thomas Family Baked Coconut Shrimp with Pina Colada Dip
Crispy, golden, and bursting with tropical flavor, the Thomas Family Baked Coconut Shrimp with Pina Colada Dip is a crowd-pleasing appetizer or light dinner that’s easy to make and irresistibly delicious. This healthier twist on a restaurant classic features jumbo shrimp coated in a crunchy panko and sweetened coconut crust, baked to perfection instead of fried. Paired with a creamy homemade Pina Colada dip—made from a blend of coconut cream, tangy Greek yogurt, crushed pineapple, and fresh lime juice—it’s the ultimate combination of savory and sweet. Ready in just 35 minutes, this oven-baked delight is perfect for entertaining or a quick weeknight treat. Whisk your taste buds away to a tropical paradise with this easy, crispy coconut shrimp recipe!
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Recipe Information
Ingredients
- 1 lb raw large shrimp, peeled and deveined, tails on
- 0.5 cup all-purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 0.25 cup unsweetened coconut cream
- 0.25 cup crushed pineapple, drained
- 0.25 cup plain Greek yogurt
- 1 tbsp honey
- 1 tsp lime juice
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. Lightly coat the parchment paper with nonstick cooking spray.
In a small bowl, combine the flour, salt, black pepper, and garlic powder. In a second bowl, whisk the eggs. In a third bowl, mix the panko breadcrumbs and shredded coconut.
Hold a shrimp by the tail, and dredge it in the flour mixture, shaking off any excess. Dip the shrimp into the egg, ensuring it’s fully coated. Finally, press the shrimp into the panko-coconut mixture, coating both sides. Place the shrimp on the prepared baking sheet. Repeat with the remaining shrimp.
Lightly spray the tops of the coated shrimp with nonstick cooking spray to help with browning.
Bake for 10-12 minutes, then flip the shrimp and bake for an additional 3-5 minutes, or until golden brown and crispy.
While the shrimp bakes, prepare the Pina Colada dip. In a blender or food processor, combine the coconut cream, crushed pineapple, Greek yogurt, honey, and lime juice. Blend until smooth and creamy. Transfer to a serving bowl and refrigerate until ready to serve.
Remove the shrimp from the oven and let them cool for 2-3 minutes. Serve immediately with the chilled Pina Colada dip on the side.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 15.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 546 mg | 12% | |
*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.
