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Baked Coconut Shrimp with Pina Colada Sauce


Coconut Shrimp:

  • 1/2 lb medium to large shrimp peeled, tail on, deveined, and butterflied
  • 1/2 cup flour
  • 1/2 cup pina colada drink mix I used Coco Real
  • 2 tbsp water or you can sub coconut rum if you want to be wild and crazy!
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup panko breadcrumbs
  • nonstick cooking spray

Pina Colada Sauce:

  • 8 oz can crushed pineapple with juice
  • 1 cup Pina Colada drink mix I used Coco Real
  • 1 cup sour cream


For the shrimp:

  • Preheat oven to 375 degrees.
  • Line a baking sheet with aluminum and coat with non stick cooking spray.
  • Make a breading station with three bowls/plates: one with flour, one with shredded coconut and panko, and one mixed with pina colada drink mix and water.
  • Dip the shrimp in pina colada mix first (letting excess drip off), then flour, then back in pina colada mix, then coconut panko.
  • Lay coated shrimp on lined baking sheet in 3 or 4 rows.
  • Once all shrimp are on the baking sheet, spray with non stick spray.
  • Bake for 20 minutes, turning over half way through so they brown on both sides.
  • Serve warm with pina colada dipping sauce.

For the sauce:

  • Mix together all 3 ingredients.
  • Place in the fridge for atleast 30 minutes.
  • Serve chilled or room temp on the side with coconut shrimp.