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We’re not huge coconut fans in general, but when it comes to Coconut Shrimp with Piña Colada Sauce we’re all in! We remember ordering this as kids and how fancy we thought they were!
Coconut Shrimp with Piña Colada Sauce is great because it costs about half the price to make, rather than paying an arm and leg at a fancy restaurant. Not only that, but you get to control the ingredients that go on your Coconut Shrimp.
One ingredient you might not be familiar with when making the Piña Colada Sauce is Arrow Root powder. Arrow root is a wonderful grain free, paleo-friendly, gluten free thickener and emulsifier. You can find the link to purchase Arrow Root by clicking on the picture below. It’s one of those staple ingredients we always have on hand.
It comes from the root of the arrowroot plant, a large periennal herb. Use Arrowroot starch one-for-one in place of cornstarch in your recipes. It will not turn your sauce or gravy cloudy and is great for puddings, gravies, pie fillings, and sauces.
To make Piña Colada Sauce: Heat the crushed pineapple, juice, coconut milk and arrow root over medium heat. Stir continually to not burn the bottom. The sauce will begin to thicken up after 5 minutes. Once thick, remove from heat and allow to cool. Serve chilled or at room temperature.
We really prefer the Piña Colada Sauce to be chilled before serving. The warm shrimp against the coolness of the sauce is a great contrast and is SO good!
When we made this recipe you should have seen the kids sticking around to taste them. They were a huge hit! You also won’t be disappointed when you make this clean recipe of Coconut Shrimp with Piña Colada Sauce.
Coconut Shrimp with Piña Colada Sauce
Ingredients
Coconut Shrimp
- 15 extra large defined raw shrimp
- 1/3 c. almond flour
- 1/2 tablespoon salt
- 2 eggs beaten
- 1/2 cup shredded coconut sweetened or unsweetened
- 3 tablespoon oil for cooking
Piña Colada Sauce
- 1/2 c. pineapple crushed
- 2 tablespoons pineapple juice
- 1/2 c. coconut milk full fat
- 1 tablespoon arrow root
Instructions
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Heat oil to medium high heat in a sauté pan.
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Mix almond flour and salt.
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Coat shrimp in flour mixture, shake off excess flour.
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Next dip shrimp in egg.
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Follow up by dredging in shredded coconut. Make sure to coat shrimp well.
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Add shrimp to heated sauté pan.
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Cook each side until a golden brown, approximately 2 minutes per side.
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Serve with Piña Colada Sauce.
To make Piña Colada Sauce:
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Heat crushed pineapple, juice, coconut milk and arrow root over medium heat. Stir continually to not burn the bottom. Sauce will begin to thicken up after 5 minutes. Once thick, remove from heat and allow to cool. We prefer it to be serve chilled.
Hi!! Thanks for this great recipe. I have a couple of questions.
•Since I can’t have shrimp could this be made with chicken tenderloin?
•Is this whole 30? I’m just getting on that bandwagon and learning what’s what with that.
• Can arrowroot be used as a replacement for anything other than cornstarch in recipes?
Thanks in advance for your time in answering these questions.
Yes it could be made with chicken tenderloin but if you’re looking for good chicken recipe try our Healthy Chicken Strips. Yes this is whole30 approved. You can replace cornstarch 1:1 for arrowroot, its an amazing product.
What oil is best to use?
Any oil, we really like avocado, coconut or Extra light olive oil.
These shrimp were AMAZING! I made mine in an air fryer. I did them in batches of 6 on the shrimp setting for 5 minutes, flipped, and then another 5 minutes. I know that sounds long, but they were not overcooked, they were perfect. The sauce was just okay, but I think that’s because my can of pineapple was lacking flavor. I served this with cauliflower rice that I sauteed up with some ghee, coconut milk, and ginger. Definitely a keeper!
Thanks for the review, glad you liked them!