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Best Coconut Shrimp with Easy Sweet Pineapple Sauce

Crispy, golden Coconut Shrimp paired with a tangy-sweet Pineapple Sauce—this tropical seafood recipe is simple, quick, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Seafood
Cuisine: Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb raw shrimp peeled and deveined (tail-on)
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 2 large eggs beaten
  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • ½ tsp salt
  • Vegetable oil for frying
  • 1 cup pineapple juice
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • ½ tsp red chili flakes optional
  • 1 tbsp cornstarch mixed with 2 tbsp water

Method
 

  1. Prepare three bowls: one with flour, garlic powder, and salt; one with beaten eggs; one with coconut and panko mixed.
  2. Heat oil in a skillet or fryer to 350°F (175°C).
  3. Dip shrimp in flour, then egg, then coconut-panko mixture. Press gently to coat well.
  4. Fry shrimp in batches for 2–3 minutes per side until golden. Drain on paper towels.
  5. For the pineapple sauce: in a saucepan, combine pineapple juice, honey, soy sauce, vinegar, and chili flakes. Bring to a simmer, then stir in cornstarch slurry. Cook until thickened, about 2 minutes.
  6. Serve crispy shrimp with warm pineapple sauce for dipping. Garnish with lime wedges or fresh herbs if desired.

Notes

For a healthier twist, bake at 425°F for 15 minutes or air-fry at 400°F for 10–12 minutes. Substitute almond flour for gluten-free or use tofu for a vegan version.