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Baked Coconut Shrimp & Pina Colada Dipping Sauce

Julie Wunder
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!
Course Appetizer


For Shrimp

  • 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

For Sauce

  • 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.
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!