Coconut Shrimp with Pineapple Dipping Sauce

Crispy, golden-brown coconut shrimp with a sweet and tangy pineapple dipping sauce is the ultimate crowd-pleasing appetizer.

The combination of crunchy coconut coating and tender shrimp pairs beautifully with the refreshing tropical flavors of the sauce. Whether you’re hosting a summer gathering, looking for a quick snack, or planning an elegant dinner party, this dish is a simple yet impressive addition to any menu.

The best part? It takes just 20 minutes from start to finish, and you can easily prepare it in an air fryer or traditional frying pan for restaurant-quality results at home.

Why You’ll Love This Recipe

• Crispy, crunchy perfection – The coconut breading creates a satisfying crunch.
• Sweet & savory balance – The pineapple dipping sauce enhances the shrimp’s natural sweetness.
• Easy & quick – Ready in under 20 minutes with minimal prep.
• Air fryer or stovetop friendly – Two cooking methods for convenience.
• Pairs perfectly with tropical mocktails – Try it with a pineapple mojito mocktail or a coconut cooler.

Ingredients

For the Coconut Shrimp

• 1 lb large shrimp, peeled and deveined (leave the tails on for easy dipping)
• ½ cup all-purpose flour (for dredging)
• ½ tsp salt
• ½ tsp smoked paprika (adds a touch of warmth)
• 2 large eggs, beaten
• ¾ cup shredded sweetened coconut (toasted coconut works well too)
• ¾ cup panko breadcrumbs (for extra crunch)
• Oil for frying (if using stovetop)

For the Pineapple Dipping Sauce

• ½ cup pineapple juice (fresh or canned)
• 2 tbsp honey (for natural sweetness)
• 1 tbsp rice vinegar (balances the sweetness)
• 1 tsp soy sauce (adds depth)
• ½ tsp ginger, grated (optional, but enhances the tropical flavor)
• ½ tsp red pepper flakes (for a subtle heat)
• 1 tsp cornstarch + 1 tbsp water (to thicken the sauce)

Helpful Tool: A wire rack helps keep the shrimp crispy after frying.

Step-by-Step Instructions

Stovetop Frying Method (Classic & Crispiest)

1. Prepare the breading station: In three separate bowls, place flour mixed with salt and paprika, beaten eggs, and a mixture of coconut and panko breadcrumbs.
2. Coat the shrimp: Dredge each shrimp in the flour, then dip it into the eggs, and finally coat it in the coconut-panko mixture, pressing lightly to adhere.
3. Heat the oil: In a large skillet, heat about ½ inch of oil over medium heat until shimmering (about 350°F).
4. Fry the shrimp: Cook in batches for 2-3 minutes per side until golden brown and crispy. Remove and drain on a paper towel-lined plate or a wire rack.

Air Fryer Method (Healthier & Less Messy)

1. Preheat the air fryer to 375°F.
2. Prepare the shrimp as directed in the breading steps.
3. Lightly spray the shrimp with oil and arrange them in a single layer in the air fryer basket.
4. Air fry for 8-10 minutes, flipping halfway, until golden brown and crispy.

Tip: Avoid overcrowding—cook in batches for the crispiest results.

How to Make the Pineapple Dipping Sauce

1. In a small saucepan over medium heat, combine pineapple juice, honey, rice vinegar, soy sauce, ginger, and red pepper flakes.
2. Bring to a gentle simmer, then stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
3. Cook for 1-2 minutes until the sauce thickens slightly.
4. Remove from heat and let it cool before serving.

Mocktail Pairing: Pineapple Mojito Mocktail

A refreshing pineapple mojito mocktail is the perfect complement to the crispy coconut shrimp. The zesty lime, mint, and tropical pineapple flavors create a vibrant contrast that balances the dish beautifully.

Get the full mocktail recipe here!

Make-Ahead & Storage Tips

• To Make Ahead: Bread the shrimp and store them in a single layer on a baking sheet in the fridge for up to 4 hours before cooking.
• To Store Leftovers: Keep cooked shrimp in an airtight container in the fridge for up to 2 days.
• To Reheat: Reheat in an air fryer at 350°F for 3-4 minutes or in an oven at 375°F for 5 minutes.
• Avoid microwaving, as it will soften the coating.

Frequently Asked Questions

Can I use frozen shrimp?
Yes! Just make sure to thaw completely and pat dry before breading to ensure the coating sticks.

Can I use unsweetened coconut?
Yes, but sweetened coconut gives a better contrast to the savory shrimp. You can toast unsweetened coconut lightly for a richer flavor.

Can I bake this in the oven?
Yes! Bake at 400°F for 12-15 minutes, flipping halfway through.

What other sauces go well with coconut shrimp?

• Mango salsa
• Sweet chili sauce
• Honey mustard

Final Thoughts

Coconut shrimp with pineapple dipping sauce is a simple yet flavorful appetizer that brings a taste of the tropics to any meal. Whether fried or air-fried, the crispy coconut coating and sweet, tangy sauce make this dish a guaranteed hit.

If you love easy appetizers like this, check out Pineapple Mango Salsa with Cinnamon Chips

📌 Save this recipe on Pinterest so you always have a go-to party appetizer ready.