Baked Coconut Shrimp served with an easy Pina Colada Sauce. Ready to serve as an appetizer or main dish in just 30 minutes!
I always want to order coconut shrimp as an appetizer at restaurants, but always feel like it’s too expensive. This recipe gives your restaurant quality and taste without the price. It’s baked instead of fried for a healthier treat.
We are currently preparing to go on a family trip to Florida. I am really excited! My aunt and uncle live in Sarasota so we will be staying with them. Joining us will also be my parents, sister, and nephew. We will be traveling down there on mother’s day and 5 out of 10 of us have May birthdays. So we have lots of celebrating to do while we are there!
What is more Florida than coconut shrimp with pina colada sauce? I made this recipe to get in vacation mode. Last time we were there, we visiting Siesta Key Rum Factory. The Toasted Coconut Rum is so delicious and highly recommended if you can get your hands on some! I put a little splash of it in my pina colada sauce and it is dreamy.
Ingredients in Coconut Shrimp
How to Make Coconut Shrimp
- Gather 3 small bowls. Combine flour, paprika, salt, pepper, and cayenne in the first bowl. In the second bowl, pour in the coconut milk, and in the third bowl mix together panko crumbs and coconut.
- Rinse shrimp and pat them dry. Dip each piece of shrimp first in flour mixture, then coconut milk, then finally the panko and coconut mixture. Make sure to dip and coat both sides well. Place on the prepared baking sheet. Continue until all shrimp are well coated. Lightly spray the top with nonstick cooking spray.
- Bake 15-20 minutes until golden, pink, and cooked completely through. Serve with pina colada sauce.
- Make the pina colada dip. In a medium bowl, whisk together sour cream, coconut cream, crushed pineapple, sugar, coconut rum (if using), and lime juice. For a creamy sauce, combine ingredients in a blender and pulse until smooth. Top with lime zest if desired.
Ingredients in Pina Colada Sauce
How to Make Pina Colada Sauce
Whisk together sour cream, coconut cream, crushed pineapple, sugar, coconut rum (if using), and lime juice. For a creamy sauce, combine ingredients in a blender and pulse until smooth. Top with lime zest if desired.
Storage
Store leftover coconut shrimp in an airtight container in the refrigerator for up to 4 days. The sauce can be stored in an airtight container in the refrigerator for up to 1 week.
How to Reheat Baked Shrimp?
To reheat shrimp, heat oven to 300 degrees. Bake for 8-10 min or until heated through and crispy on the outside.
More Recipes
- Crispy Coconut Tofu Bowl
- Sheet Pan Pineapple Shrimp Tacos with Creamy Avocado Cilantro Sauce
- Strawberry Rhubarb Coconut Crumble Bars
Coconut Shrimp with Pina Colada Sauce
Equipment
- 3 small bowls
- large baking sheet
- medium bowl
Ingredients
- 1 pound large raw shrimp, shelled and deveined tail on or off
- ½ cup all-purpose flour can use gluten-free flour
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 1 pinch cayenne pepper
- ½ cup coconut milk (canned) full fat
- 1 cup unsweetened shredded coconut sweetened coconut may be used
- 1 cup panko bread crumbs
Pina Colada Dip
- ½ cup sour cream plain greek yogurt may be used
- ½ cup coconut cream use from the coconut milk can mentioned above
- ½ cup crushed pineapple
- 1 tsp sugar I used cane sugar
- 1 splash coconut rum optional
- 1 squeeze fresh lime juice zest for topping (optional)
Instructions
- Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
- Gather 3 small bowls. Combine flour, paprika, salt, pepper, and cayenne in the first bowl. In the second bowl, pour in the coconut milk, and the third bowl mix together panko crumbs and coconut.
- Rinse shrimp and pat them dry. Dip each piece of shrimp first in flour mixture, then coconut milk, then finally the panko and coconut mixture. Make sure to dip and coat both sides well. Place on the prepared baking sheet. Continue until all shrimp are well coated. Lightly spray the top with nonstick cooking spray. Bake 15-20 minutes until golden, pink, and cooked completely through.
- Meanwhile, make the pina colada dip. In a medium bowl, whisk together sour cream, coconut cream, crushed pineapple, sugar, coconut rum (if using), and lime juice. For a creamy sauce, combine ingredients in a blender and pulse until smooth. Top with lime zest if desired.
- Serve coconut shrimp with pina colada sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce can be stored in an airtight container in the refrigerator for up to 1 week.
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