Dinner

Crispy Coconut Shrimp with Sweet Pineapple Chili Sauce Recipe

ByRafael Mansero December 9, 2025December 9, 2025

Introduction

Crispy Coconut Shrimp with Sweet Pineapple Chili Sauce is a tropical twist on a classic favorite. The crunchy coconut coating pairs perfectly with the sweet and spicy sauce, making it an irresistible appetizer or snack. This recipe is simple to make and sure to impress your guests.

The dish shows a round black bowl filled with two main layers: the bottom layer is a smooth, creamy, light orange sauce with red specks, covering the base completely, and the top layer is a generous mound of golden-brown, crispy fried pineapple rings, each with a rough, charred texture and some darker caramelized spots. The pineapple pieces are drizzled unevenly with extra sauce and a darker glossy glaze that adds contrast and shine. A woman's hand holds the bowl against a white marbled texture background with blurred city lights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Large shrimp, peeled and deveined
1 cup All-purpose flour
2 Large eggs, beaten
1 cup Shredded coconut (sweetened or unsweetened)
1 cup Panko breadcrumbs
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and pepper to taste
Oil for frying, as needed
1 cup Fresh pineapple, diced
1/4 cup Honey
1-2 tablespoons Chili paste (adjust to taste)
1 tablespoon Lime juice
Salt to taste

Instructions

Step 1: Rinse the shrimp under cold water and pat them dry with paper towels.
Step 2: Set up your breading station by placing flour in one bowl, beaten eggs in a second bowl, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a third bowl.
Step 3: Dredge each shrimp in flour, shaking off excess, then dip into the beaten eggs. Coat thoroughly with the coconut-panko mixture, pressing gently to ensure it sticks.
Step 4: Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
Step 5: Fry the shrimp carefully in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Step 6: To make the sweet pineapple chili sauce, combine diced pineapple, honey, chili paste, lime juice, and a pinch of salt in a small saucepan over medium heat.
Step 7: Cook the sauce for 5-7 minutes, stirring occasionally, until the pineapple softens and the sauce thickens slightly.
Step 8: For a smoother sauce, blend the mixture until you reach your desired consistency (optional).
Step 9: Serve the crispy coconut shrimp on a platter and drizzle with the pineapple chili sauce, or serve the sauce on the side for dipping.

Tips & Variations

Use sweetened shredded coconut for a more pronounced coconut flavor, or unsweetened if you prefer less sweetness.
Adjust the chili paste amount in the sauce to control the level of spiciness to your taste.
For a healthier option, bake the shrimp at 400°F (200°C) for about 12-15 minutes instead of frying.
Serve with lime wedges to add a fresh, zesty finish.

Storage

Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to maintain crispiness. The pineapple chili sauce can be refrigerated separately for up to 3 days and warmed gently before serving.