Coconut shrimp with pineapple herb dipping sauce recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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Coconut shrimp with pineapple herb dipping sauce is a delightful high-protein dish that perfectly balances the tropical sweetness of coconut and pineapple with the savoury crunch of prawns. Coated in unsweetened shredded coconut and panko breadcrumbs, these prawns are baked to crispy perfection, offering a satisfying texture that complements their natural flavour. The accompanying dipping sauce, infused with fresh herbs and a hint of lime, adds a refreshing contrast that elevates this dish to new heights.
Ideal for a family dinner or a casual gathering with friends, this recipe not only delivers on taste but also packs a protein punch, making it a smart choice for those looking to maintain a healthy diet. Serve them as a starter or alongside a fresh salad for a light yet filling meal that is sure to impress.
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Ingredients for Coconut shrimp with pineapple herb dipping sauce
60 g unsweetened shredded coconut
30 g wholemeal flour
2 large egg whites
15 ml water
50 g panko breadcrumbs
450 g large prawns, shelled, deveined, tail left on
15 ml reduced-salt soy sauce
0.5 g freshly ground black pepper
225 g pineapple chunks in juice
30 g loosely packed fresh herbs, chopped (basil, rosemary, parsley)
Juice of 1/2 lime
How to make Coconut shrimp with pineapple herb dipping sauce
Preheat the oven to 175°C (fan oven 160°C). Spread the coconut evenly on an ungreased baking tray. Toast the coconut in the oven for 3–5 minutes, stirring frequently, until golden brown. Transfer the toasted coconut to a pie plate and allow to cool.
Increase the oven temperature to 220°C (fan oven 200°C). Grease the same baking tray. Place the flour in a small bowl. In another small bowl, whisk the egg whites with a splash of water until foamy. Stir the panko breadcrumbs into the cooled coconut in the pie plate.
In a large bowl, toss the shrimp with the soy sauce and pepper until evenly coated. One at a time, hold each shrimp by the tail, coat with flour, shaking off any excess. Dip the floured shrimp in the egg white mixture, then roll in the coconut mixture until well coated.
Place the coated shrimp on the prepared baking tray. Bake for 10–12 minutes, or until the shrimp are opaque throughout and the coating is crisp.
Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain the pineapple, reserving 60 ml of the juice. In a food processor, pulse the pineapple, reserved juice, herbs, and lime juice until well blended.
Serve the coconut shrimp with the dipping sauce.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
30 Oct 2025 | Originally published
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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