Grab your shades and a beach towel because this Baked Coconut Shrimp Recipe with Pina Colada dipping sauce will have you thinking tropical thoughts! Since these sweet shrimp are baked and not fried you’ll get all the tropical taste without all the fat!
I’m still not ready for cold weather. It dipped into the 50’s for afternoon highs this past Saturday and it was a bit of a shock to the system.
As much as I tried over the years, I can’t control the weather (maybe I’d still be a TV Meteorologist if I could!) so I’ll just have to accept the changing seasons and dream of long days at the beach while I’m wearing my coat.
My only real protest to the season change is these perfectly sweet, pinapple-y and coconut-y shrimp. This baked coconut shrimp recipe is not a traditional fall casserole or pumpkin fare, but they are so good you will want to eat them year round.
These shrimp may look a little tricky to make, but trust me they are worth it.
To get the crispy crust without frying, you dip the shrimp into three separate coatings. First cornstarch, second beat egg whites and third a coconut and panko mixture.
You plop them on a cookie sheet and bake for less then ten minutes. This baked coconut shrimp recipe is easy.
While the shrimp are cooling, you make a simple Pina Colada Dipping Sauce that will have you wanting a mixed drink with an umbrella in no time.
This Baked Coconut Shrimp Recipe is simply divine and the Pina Colada Dipping Sauce will certainly make these a family favorite!
- 12 big 26-30 count shrimp, tails on & deveined
- 1/2 cup sweetened coconut
- 2 tablespoons panko
- 2 tablespoons cornstarch
- 2 egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup light coconut milk canned
- 1/2 cup crushed pineapple
- 1 teaspoon sugar
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
- 1 teaspoon light coconut milk canned
- Cooking Spray
- Preheat oven to 400 degrees
- Spray a cookie sheet with cooking spray.
- Season the shrimp with salt and pepper.
- Get out three small bowls. Put the cornstarch in the first bowl, the egg white in a second bowl and a mixture of the coconut and panko in the third bowl.
- Mix the egg white until they get frothy and start forming peaks.
- Dip each shrimp individually in the egg whites allowing a thick coating to stick. Next dip the shrimp into the cornstarch. Finish by carefully pressing each shrimp into the coconut panko mixture until it is completely covered.
- Place the shrimp on the cookie sheet.
- Repeat with the rest of the shrimp, not allowing the shrimp to touch on the cookie sheet.
- Bake on 400 degrees for 8-10 minutes
- For the Sauce:
- In a non-stick sauce pan bring the coconut milk, crushed pineapple, sugar and vanilla to a simmer. Allow to cook for 5 minutes, or until slightly thickened.
- Mix the cornstarch and addition teaspoon of coconut milk in a small bowl.
- Slowly pour the starch mixture into the pan, whisking as you pour.
- The sauce should be thick within 1-2 minutes. Remove from heat and serve with the coconut shrimp.
Cold weather- yay or nay?
What is your favorite beach?
My favorite far away beach is Wailea Beach on Maui. My favorite close beach is Hilton Head.