Last Updated on January 1, 2024 by Carne Diem
Origin: Taste of the Islands
Method: Stovetop or Flat TopJump to Recipe
These pina colada inspired coconut shrimp skewers are are coated in a rum based batter and crispy coconut and panko. The shrimp and pineapple skewers are then cooked on a griddle like a Blackstone, or can be fried in a skillet on your stovetop.
Table of contents
- Making the Pina Colada Coconut Shrimp Skewers
- What to Serve with Pina Colada Coconut Shrimp
- Frequently Asked Questions
Making the Pina Colada Coconut Shrimp Skewers
These coconut shrimp and pineapple skewers can be ready to eat in under 30 minutes. They make for a perfect Caribbean inspired appetizer, or work well as a meal.
Ingredients for Pina Colada Shrimp Skewers
To make the pina colada shrimp you will need to make a rum based batter and then a coconut and panko coating. The recipe only takes a handful of ingredients.
To make the batter for the coconut shrimp you will need egg, rum, flour, baking powder and salt.
Rum- We prefer to use a gold rum or spiced rum for this pina colada shrimp recipe. These barrel aged rums add a bit more flavor to the shrimp skewers. For a slightly sweeter rum you can use white rum.
To make the coating for the coconut shrimp you will need shredded coconut, panko, and salt.
Shredded Coconut- You can use sweetened or unsweetened coconut for the pina colada shrimp skewers. The shrimp gets a fair amount of sweetness from the pineapple so we typically use unsweetened, but if you prefer a sweeter coconut shrimp you can use sweetened.
Panko-These Japanese style breadcrumbs are coarser than traditional breadcrumbs and provide the perfect crunch to the pina colada shrimp skewers.
Shrimp-We typically use 20-30 count shrimp for the coconut and pineapple shrimp skewers. Use shelled and deveined shrimp. You can use either tail on or tail off shrimp in the recipe, depending of your personal preference.
Prepping the Pineapple Coconut Shrimp
To make the batter, combine the beaten egg, flour, baking powder, rum, water, and ½ teaspoon salt in a bowl. Mix to form a smooth batter.
In a second bowl, or shallow plate, combine the coconut flakes, panko, and remaining 1 teaspoon salt. Mix well to combine
Dip the shrimp in the batter, allow excess to drip off, then coat in the coconut-panko mixture. Set on a cookie sheet while you coat the remaining shrimp.
If you love coconut, be sure to try our Macadamia Nut Crusted Mahi Mahi with Coconut Sauce, Roasted Chicken and Shrimp Curry Stuffed Coconuts, and Samoas Coconut Cream Pie.
Making the coconut shrimp and pineapple skewers
Skewer the shrimp and pineapple chunks by alternating on the skewers. We typically use about 3-4 shrimp per skewer and 2-3 chunks of pineapple.
Cooking the Coconut Shrimp Skewers on a Blackstone or Griddle
These pina colada inspired shrimp cook up perfectly on a flat top or griddle like a Blackstone. For this recipe we cooked the shrimp skewers on a Cooking Steel on our Big Green Egg.
Preheat your griddle or flat top to medium-high heat, about 400 degrees.
Oil the griddle well with a cooking oil with a high smoke point, like avocado oil. Cook the shrimp skewers for about 2 minutes per side, until the shrimp is cooked through and the coconut is browned. The shrimp should be cooked to an internal temperature of 145 degrees.
Frying the Pina Colada Shrimp Skewers
The coconut rum shrimp skewers can also be fried in a skillet on your stovetop. Heat about ¼ inch of cooking oil with a high smoke point, like avocado oil in a skillet to 350-375 degrees.
Working in batches, fry the shrimp skewers for about 1-2 minutes per side, until the coconut is browned and the shrimp reach a temperature of 145 degrees.
Remove the shrimp skewers to a paper towel lined plate while you finish cooking the remaining shrimp. Be sure to allow the cooking oil to get back up to temperature before cooking the next batch of pina colada shrimp skewers.
What to Serve with Pina Colada Coconut Shrimp
The pineapple and coconut shrimp skewers pair well with sweet Thai chili sauce for dipping. Caribbean grilled sweet potatoes and Caribbean coconut rice or rice and pigeon peas also work well with the shrimp. Serve with a pina colada or a tropical coconut Mai Tai.
For more great Caribbean inspired recipes be sure to check out some of our favorites:
- Karni Stoba: Caribbean Beef Stew
- Keshi Yena: Aruban Meat Stuffed Cheese
- Grilled Red Snapper Escovitch
- Jamaican Jerk Chicken Rasta Pasta
- Grilled Jamaican Beef Patties
- Jamaican Style Cast Iron Oxtail Stew
- Spicy Caribbean Shrimp with Mango-Chile Sauce
Frequently Asked Questions
Shrimp need to be cooked to an internal temperature of 145 degrees.
Shrimp that is battered or breaded is best fried at 350-375 degrees. This allows the outside to cook or brown without burning and without overcooking the shrimp.
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Pina Colada Coconut Shrimp Skewers
- 1 pound Raw Shrimp 30-50 shrimp per pound size
- 1 Can Pineapple chunks or fresh pineapple chunks
- 1 egg beaten
- ¼ cup flour
- ¼ cup gold rum
- ½ teaspoon baking powder
- 1 Tablespoon water
- 1 ½ teaspoons salt divided
- 1 cup coconut flakes
- ½ cup panko bread crumbs
- In a bowl, combine the beaten egg, flour, baking powder, rum, water, and ½ teaspoon salt. Mix to form a smooth batter.
- In a shallow bowl or plate, combine the coconut flakes, panko, and remaining 1 teaspoon salt.
- Preheat your griddle over medium-high heat, about 400 degrees. If cooking indoors heat a skillet with ¼ inch of oil to 350-375 degrees.
- Dip the shrimp in the batter, allow excess to drip off, then coat in the coconut-panko mixture.
- Skewer the shrimp and pineapple chunks by alternating on the skewers.
- Oil the griddle or Blackstone well. Cook the shrimp skewers for about 2 minutes per side, until the shrimp is cooked through and the coconut is browned.
- Serve warm over rice or with some Thai Sweet Chili Sauce.