coconut shrimp sauce

Coconut Shrimp is a crispy, crave-worthy appetizer that everyone will love. It's especially delicious when paired with the perfect coconut shrimp sauce: a Spicy Pina Colada Dipping Sauce! The two go hand in hand, a match made in heaven. And this coconut shrimp recipe is just as good as a main dish as it is as a party appetizer!

Crispy Coconut Shrimp with Spicy Pina Colada Dipping Sauce

pina colada mix

water

cornstarch

pineapple

coconut

red peppers

salt

lime

canola oil (for frying)

shrimp

kosher salt (for seasoning shrimp)

all-purpose flour

paprika

white pepper (or black)

cayenne pepper

table salt

eggs

panko bread crumbs

In a medium saucepan, whisk together pina colada mix, water and cornstarch until the cornstarch is dissolved. Bring the mixture to a low-boil over medium-low heat. Simmer while stirring 4-5 minutes or until mixture thickens.

Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.

Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes.

Strain the sauce through a mesh strainer over a medium bowl.

Serve with Crispy Coconut Shrimp.

For the Spicy Pina Colada Sauce:

Heat oil in a deep-sided, heavy-bottom Dutch oven or sauté pan over medium heat until it registers 340°F on an instant-read or candy thermometer.

While the oil heats, lay the shrimp on double thick paper towels and pat the tops dry with another paper towel. Lightly season the shrimp with kosher salt.

In a shallow bowl, whisk together flour, paprika, white pepper, cayenne pepper, and table salt.

In a second shallow bowl, whisk together 2 whole eggs, 2 egg whites and water. (Reserve the extra 2 egg yolks for later use, if desired.)

In a third shallow bowl, whisk together panko breadcrumbs and shredded coconut.

When the oil is ready, pick up the shrimp by the tail, dip it in the flour mixture and shake off the excess.

Dredge the shrimp in the beaten eggs allowing the excess to drip off.

Press the shrimp in the coconut/panko mixture so the mixture adheres.

Dip the shrimp in the beaten eggs a second time and allow the excess to drip off.

Once again, press the shrimp in the coconut/panko mixture and place it carefully in the hot oil.

(To recap, the dipping /dredging process is as follows:

Flour mixture/eggs/coconut-panko mixture/eggs/coconut-panko mixture.)

Fry the shrimp about 1 minute, or until golden brown, on the bottom side then flip it over and fry the other side about 1 minute. It should take about 2-2½ minutes for she shrimp to be cooked through and golden brown.

Set the cooked shrimp on a paper towel-lined plate and repeat until all shrimp are cooked.

Immediately serve with Spicy Pina Colada Sauce.

Enjoy!

For the Coconut Shrimp:

https://embed.mediavine.com/videos/iQuMhoe4N

Coconut Shrimp is a crispy, crave-worthy appetizer that everyone will love. It’s especially delicious when paired with the perfect coconut shrimp sauce: a Spicy Pina Colada Dipping Sauce! The two go hand in hand, a match made in heaven. And this coconut shrimp recipe is just as good as a main dish as it is as a party appetizer!

Coconut Shrimp With Pina Colada Sauce

Crowd-pleasing coconut shrimp are crispy little bites of golden-brown deep-fried goodness with juicy jumbo shrimp inside. This recipe is super easy, quick to whip up, and there&#x27;s the tangy, sweet, and savory coconut shrimp sauce that everyone loves.

Coconut Shrimp + Dipping Sauce

black pepper

garlic powder

vegetable oil

Thai Sweet Chili Sauce

apricot or orange marmalade

Use three medium sized bowls for breading prep....

Use three medium sized bowls for breading prep. Combine the flour, kosher salt, black pepper, and garlic powder in one bowl. Beat the eggs together in a second bowl.  Combine the panko breadcrumbs and coconut in the third bowl.

Dredge both sides of the shrimp through the...

Dredge both sides of the shrimp through the flour, then dip each one into the eggs, and then bread the shrimp into the coconut and panko breading. Press the shrimp gently into the breading so the coconut sticks well. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Add enough vegetable oil about 2 inches deep...

Add enough vegetable oil about 2 inches deep in a cast iron skillet or dutch oven over medium heat. Fry the coconut shrimp in batches, never overcrowd or the oil will cool down. Fry for two minutes, then flip and fry the other side for another two minutes or until golden brown.

Place the finished coconut shrimp on wire rack...

Place the finished coconut shrimp on wire rack over a baking sheet to drip off excess oil.

Sprinkle with a pinch of extra kosher salt...

Sprinkle with a pinch of extra kosher salt and serve.

Mix together the sweet chili sauce and marmalade...

Mix together the sweet chili sauce and marmalade in a small serving bowl.

This recipe is an Outback Steakhouse copycat, fast, easy, and guaranteed to trump restaurant and take-out versions. Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy.

Coconut Shrimp with Orange-Chili Dipping Sauce

shrimp,

salt and pepper,

eggs,

breadcrumbs

canola, vegetable, or coconut oil, for frying

orange marmalade

sweet Thai chili sauce

salt,

cayenne pepper,

Clean the shrimp; set aside.

To a small bowl, add the flour, salt...

To a small bowl, add the flour, salt and pepper, stir to combine; set aside.

To a separate small bowl, add the eggs...

To a separate small bowl, add the eggs and beat; set aside.

To a separate medium bowl, add the coconut,...

To a separate medium bowl, add the coconut, Panko, stir to combine; set aside.

To a Dutch oven or large skillet, add...

To a Dutch oven or large skillet, add the oil and heat over medium-high heat. While oil heats up, begin the battering process.

Dip 1 shrimp in flour, dunk in egg,...

Dip 1 shrimp in flour, dunk in egg, and dredge very well in the coconut-Panko mixture pressing it on as needed to ensure shrimp is very well coated (I re-drege some of the more skimpy-coated shrimp if I have extra coating mixture after they’ve all been coated once); set aside on a platter while you repeat battering process with all remaining shrimp.

After all shrimp have been battered, begin frying....

After all shrimp have been battered, begin frying. I take the temperature of the oil and between 325F to 350F is recommended for best results; wait to fry until your oil is hot enough to ensure a crispy coating.

Add the shrimp in small batches (4 to...

Add the shrimp in small batches (4 to 6 at a time) to the hot oil, frying for about 2 to 4 minutes, flipping as necessary, and frying until as dark and crispy as desired. Frying time will vary based on pan size, size of shrimp, and personal preference. Frying in small batches helps the oil stay at a hotter temperature, which ensures a crispy crust.

After frying, remove from oil, place on paper...

After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried.

To a small bowl, add the marmalade, Thai...

To a small bowl, add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper, stir to combine, taste, and adjust ratios if desired.

Serve shrimp and sauce immediately. Shrimp are best...

Serve shrimp and sauce immediately. Shrimp are best warm and fresh.

Easy and delicious copycat Red Lobster coconut shrimp sauce is made with pina colada mix, pineapple, coconut, and a few other simple ingredients.

Copycat Red Lobster Coconut Shrimp Sauce

sour cream

sugar

coconut (sweetened

pineapple (drained)

lime juice

Gently whisk together sour cream and pina colada mix in a large bowl.

Stir in powdered sugar. Stir to combine.

Fold in crushed pineapple, shredded coconut, lime juice, and lime zest.

Cover the bowl or transfer into an airtight container. Store in the refrigerator for at least an hour before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667933540/oifne7v8slcxfvjtwzep.mp4

Copycat Red Lobster Coconut Shrimp Sauce is creamy, sweet, and delicious. A simple pina colada sauce that works well with seafood and chicken.

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The most viewed coconut shrimp sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed coconut shrimp sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine