Coconut Shrimp with Pineapple Dipping sauce 

This recipe was so yummy I had to make it again. Fresh and homemade. It takes a little work but totally worth it. 

I got the original recipe from a page I follow on Facebook for Bette Mills. I just made it my own because I love the coconut crust.

This is so much better and more economical than going to Red Lobster. Although the dipping sauce is different for about the cost of 1-1/2 orders of Red Lobster’s Parrot Bay Coconut Shrimp that usually has like 8 butterflied shrimp. I made 42 Jumbo Shrimp. Even cheaper if you already had the mixes handy or left over from a party or daily night cap ( I’m not judging lol).

Tools needed

3 bowls or pans

Measuring cups

Measuring spoons 

Small bowl for sauce 

Deep fryer 




1/2 cup sour cream

1/4 cup pina colada mix

1/4 cup of crush pineapple

2 tablespoons of white sugar 


2 -12 oz bags of raw jumbo shrimp peeled

2 cups of shredded coconut

3 cups of plain bread crumbs

2 tablespoons of pineapple rum ( I used Captain Morgan )4

1 cup of milk

1/4 teaspoon of salt

2 tablespoons of white sugar 

1-1/2 cups of flour 


Take the sour cream, pineapple, piña colada mix, and sugar and mix well and put in the refrigerator to chill while you work on the shrimp.

Turn on deep dryer on 350 degrees F

In one pan/ bowl put 3/4 cup of flour and leave plain.

In the second bowl take the 3/4 cup of flour left, salt and sugar mix together. Add rum and milk and mix very well and let sit.

In the third bowl put 1 cup of the breadcrumbs and 1/2 cup of coconut and mix together. The recipe I used I made this mix three times. I like the crust a lot and I wanted to make sure I had plenty. If you desire less crust or light coating this is all you will need. 

Dip the peeled raw shrimp in the plain flour evenly. Shake off excess.

Dip in the batter shake off the excess. Should be thick enough to coat. 

Place in the breadcrumb and coconut mix and cover well. Place on plate and repeat.

Once fryer is ready add shrimp evenly in one layer. Fry for 2 minutes or until a nice golden brown. 

Drain and set aside and repeat.

Serve with the chilled sauce and dig in ! 

This is great even as a left over. You can reheat the next day or eat cold with the dip and it stays crunchy!!! 




2 thoughts on “Coconut Shrimp with Pineapple Dipping sauce 

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