Coconut Shrimp with Piña Colada Dip
Course: Appetizer or Main. Cuisine: American. Prep 15 minutes, cook 8 minutes, total 23 minutes. Servings: 5 people (about 4 shrimp each). 365 kcal. Author: Danielle Cushing.
Nutrition
Ingredients
| 1 1/2 pounds | 680 g | jumbo shrimp |
| 1/2 cup | 120 ml | cornstarch |
| 2/3 cup | 160 ml | light coconut milk (for shrimp) |
| 2 tablespoons | 30 ml | honey |
| 1 cup | 240 ml | unsweetened shredded coconut |
| 3/4 cup | 180 ml | panko bread crumbs |
| 1/3 cup | 80 ml | light coconut milk (for sauce) |
| 1/3 cup | 80 ml | plain nonfat Greek yogurt |
| 1/4 cup | 60 ml | pineapple chunks, drained |
| 1/4 teaspoon | 1.3 ml | salt (more to taste) |
| 1/4 teaspoon | 1.3 ml | pepper (more to taste) |
| — | toasted coconut, for garnish |
Instructions
For the shrimp: 1½ pounds jumbo shrimp; ½ cup cornstarch; ⅔ cup light coconut milk; 2 tablespoons honey; 1 cup unsweetened shredded coconut; ¾ cup panko bread crumbs. For the sauce: ⅓ cup light coconut milk; ⅓ cup plain nonfat Greek yogurt; ¼ cup pineapple chunks, drained; ¼ teaspoon salt (more to taste); ¼ teaspoon pepper (more to taste); toasted coconut for garnish*.
- Remove the shell from the shrimp, leaving the tail intact, if desired.
- Place cornstarch in a gallon-size bag and add the shrimp. Toss to coat.
- In a medium bowl, whisk coconut milk and honey until combined. In another medium bowl, combine coconut and panko. Remove shrimp from bag, gently knocking off any excess cornstarch. Dunk shrimp in the liquid mixture, then dredge in the coconut mixture. You may have to press loose coconut and panko gently onto the shrimp.
- Transfer coated shrimp to the basket of your air fryer. (I fried mine in two batches since the coating is somewhat fragile.) Heat your fryer to 350°F and cook 6–8 minutes, flipping shrimp once, until the coconut is golden brown and the shrimp are cooked through.
- Meanwhile, prepare the sauce. In a medium bowl, combine coconut milk, yogurt, pineapple, salt, and pepper. Top with toasted coconut.*
Recipe Notes: *To toast coconut, preheat your oven or toaster oven to 400°F. Prepare a baking sheet with cooking spray. Place coconut on the baking sheet in a single layer and bake for about 5 minutes until some of the coconut has turned a golden brown.