This is a must to pair with any coconut shrimp recipe! And if you’re already a huge fan of delicious coconut shrimp, this copycat recipe is going to take the flavor of the sweet coconut shrimp over the top! I’ve been making this dipping sauce recipe for years – and it’s always been a hit. 

Now, I will say that I think that cooked shrimp is delicious as it is and really does make perfect appetizers, but having a dipping shrimp sauce for options is great!

You can pair this easy recipe with other shrimp recipes, too – so have fun with the mixture. 

To find out how to make this yumminess, check out the printable recipe card below! 

Coconut Shrimp Sauce

When it comes to fries, chips, or grilled or fried protein, at least, I’m a huge sauce person. 

I couldn’t imagine snacking on French fries without a side of ketchup, honey mustard, or ranch.

Same goes for my homemade tortilla chips. They wouldn’t be complete without some fire-roasted salsa and chunky guac!

Fried food in general is just better with some sort of dip. That crispy texture is just begging for something creamy! 

That’s what prompted me to create this coconut shrimp sauce.

I had just whipped up a batch of this Cheddar’s copycat butterfly shrimp and was about to serve it when I realized I totally forgot to include the painkiller sauce! 

Luckily, I had all of the ingredients I needed to make a quick batch. The results were phenomenal and tasted exactly like the restaurant’s sauce. Mission accomplished.

All you need are a handful of ingredients and about 10 minutes to make your own dip for coconut shrimp. It really is that easy!

Ingredient Notes and Substitutions

• Cream of Coconut – This is a coconut shrimp sauce, after all, so you know I had to use cream of coconut as the base! 
  
  Its creamy consistency and coconut flavor complement crispy shrimp perfectly. Cream of coconut is not coconut cream, so be careful when you do your shopping!
  
• Sour Cream – Our other creamy base. Sour cream adds a touch of tang to the mix — you can alternatively use Greek yogurt or mayonnaise if you prefer.
  
• Crushed Pineapple – For more fruity flavor! You can use either canned or fresh crushed pineapple for this recipe. If you do opt for canned, make sure to drain it first.
  
• Shredded Coconut – I like sweetened shredded coconut in this dipping sauce for shrimp. 
  
  You can use unsweetened coconut flakes if you prefer more savory flavor and plan to add some heat.
  
• Pineapple Juice – For even more fruity, tropical flavor. You only need a few tablespoons.
  
• Fresh Lime Juice – I like freshly squeezed best, but use whatever you have on hand. You could also use lime zest or fresh lemon juice, too. 

This goes well with a main dish of jumbo shrimp or smaller shrimp – totally up to you. Large shrimp does give more surface dipping area! 

Tips and Tricks to Make the Perfect Sauce for Coconut Shrimp

• Adjust the flavors to your liking.

Feel free to play around with the flavors in this dipping sauce for shrimp so it’s exactly how you like it!

If you like a sweeter sauce, use more cream of coconut or shredded coconut. 

If you’re not crazy about too much sweetness, use less cream and fewer shreds — or add more lime juice to balance things out.

And for a spicy kick, no one’s stopping you from adding a pinch of cayenne or a splash of your favorite hot sauce! 

• Experiment with different consistencies too.

You can also choose your preferred consistency! For a thinner sauce, add a bit more pineapple juice or even a splash of coconut milk if you have some.

If you like a thicker consistency, reduce the amount of liquid ingredients in favor of some extra sour cream. 

One of the best things about this coconut shrimp sauce is that it’s easily customizable!

• Chill for the best (and most flavorful!) results.

Like all good dips and sauces, dipping sauce for shrimp tastes better after a bit of chilling time in the fridge. 

It gives the ingredients a chance to really meld, which will ultimately give you a much more flavorful sauce.

The extra time also helps it thicken and become even more rich. Don’t skip it!

Prep Ahead

• Crush pineapple if using fresh
• Squeeze lime juice if using fresh

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Serve this Cheddar’s painkiller-inspired sauce for coconut shrimp with… my crispy coconut shrimp! It would also taste great with this air fryer shrimp recipe.

And, if you’re not a huge fan of shrimp, never fear! 

This dip pairs wonderfully with other seafood, grilled chicken with tequila and lime, or even as a dressing on salads with tropical flavors, like this Hawaiian Tortellini Salad!

Storing Leftover Painkiller Sauce

I typically only make as much sauce as I need, but if you have leftovers, you can store it in an airtight container in the refrigerator for a week. Give it a good stir before using!

While you may be tempted to make a double batch when you have all of the ingredients out, this sauce for coconut shrimp does not freeze well. 

The texture and flavor will change as the sauce thaws, and the whole thing could become watery and bland… it’s just not a good idea.

Dip for Coconut Shrimp FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sauce Recipes

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🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Coconut Shrimp Sauce (Cheddar’s Painkiller Sauce Copycat)

My Coconut Shrimp Sauce is just like Cheddar’s painkiller dip for coconut shrimp!! Save this recipe for the next time a coconut craving hits.

Course Sauce

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 makes 1 cup

Calories 499cal

Author Donna Elick

Equipment

• medium bowl
• plastic wrap

Ingredients

• 1/2 cup cream of coconut
• 1/2 cup sour cream
• 1/4 cup crushed pineapple drained
• 2 tablespoons sweetened shredded coconut
• 2 tablespoons pineapple juice
• 1 tablespoon lime juice
• salt to taste

Instructions

• In a medium-sized bowl, combine the cream of coconut, pineapple juice, crushed pineapple, shredded coconut, sour cream, and lime juice.
• Stir well until all the ingredients are thoroughly mixed.
• Taste the sauce and add salt as needed.
• Cover the bowl with plastic wrap and refrigerate for at least an hour before serving to allow the flavors to blend together.
• Give the sauce a good stir again before serving with your favorite shrimp dish.

Notes

This sauce not only complements shrimp but also pairs well with other seafood, grilled chicken, or even as a dressing for tropical salads.

For a spicier kick, add a pinch of cayenne pepper or a splash of your favorite hot sauce.

The sauce can be prepared a day in advance and kept refrigerated until you’re ready to serve.

If you have leftover sauce, store it in an airtight container in the refrigerator for up to a week.

You can use either canned or fresh crushed pineapple, depending on your preference.

Nutrition

Serving: 1 | Calories: 499cal | Carbohydrates: 65g | Protein: 2g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 34mg | Sodium: 75mg | Sugar: 60g | Fiber: 3g | Calcium: 67mg | Iron: 0.3mg

Originally published April 2024, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coconut Shrimp Sauce (Cheddar’s Painkiller Sauce Copycat) appeared first on The Slow Roasted Italian.

I love crispy coconut shrimp! And I’ll also happily shout that this homemade coconut shrimp really is the best.

It’s a great appetizer recipe or a fun way to curb that crispy shrimp craving as a main dish. It’s one of my favorite recipes to make, and I think you’ll agree.

What I love about making my own shrimp at home is that I get to have unlimited coconut shrimp without anyone limiting me! Bite after bite of juicy shrimp – all to myself?

Yes, please! Not only does this make the best coconut shrimp, but you can easily flavor it any way that you want. 

Squeeze a bit of fresh lime juice over the top of this healthy coconut shrimp, or pair it with your favorite dipping sauce.

I’ve eaten this with sweet and sour sauce, sriracha sauce, and Thai sweet chili sauce – all are great options! 

Recipe for Coconut Shrimp

I love going to Cheddar’s Scratch Kitchen. It’s easy, delicious, and affordable — and I just love how everything is made from scratch. 

You don’t typically find that at some of these large chain restaurants!

One of my absolute favorite dishes from Cheddar’s has got to be their Butterflied Coconut Shrimp. 

I’ll usually order it as an appetizer, because who doesn’t want to start off their meal with some good old-fashioned fried goodness?

This Cheddar-inspired recipe for coconut shrimp is actually super easy to recreate at home. 

All you need are shrimp and a few easy-to-find pantry ingredients that you likely already have anyway. 

Simply prep the shrimp, fry, and enjoy. I’m sharing my favorite ways to serve up this fried coconut shrimp recipe too, plus a few other tips and tricks to help you!

Can’t get enough shrimp? Don’t miss these air fryer shrimp, shrimp tacos, and hot shrimp dip recipes! 

Ingredient Notes and Substitutions

• Shrimp – I’m using 1 pound of large shrimp, peeled and deveined. 
  
  I prefer fresh when I can find it, though you can also use frozen for this fried coconut shrimp recipe! If you do, let it thaw overnight in the refrigerator first.
  
  I don’t recommend using smaller shrimp for this easy coconut shrimp recipe, but you could in a pinch. 
  
• All-Purpose Flour – You guys know me… if I’m frying, I’m setting up some dredging stations! 
  I like all-purpose flour for my breading, but you can use your favorite GF option if you need to.
  
• Eggs – The egg mixture is needed for dredging. Opt for 2 large eggs.
  
• Shredded Coconut – While this is technically a savory recipe, I like sweetened shredded coconut! I find it’s a nice contrast to the other ingredients. 

You can use unsweetened shredded coconut if you want a less sweet flavor.

• Panko – I mix this in with the shredded coconut for the final dredging layer!  The mixture of panko breadcrumbs just adds a fun texture during deep frying. 
  
  I love the crunch that the panko bread crumbs give — Panko has a different texture than other breadcrumbs that I adore on fried food.
  
• Vegetable Oil – For frying. Canola is my go-to, but you can use your favorite in a pan or deep fryer. Peanut oil could be another option for this succulent shrimp.
  
  Just make sure that you have enough oil for frying. 

Tips and Tricks to Make Perfect Butterfly Coconut Shrimp

• Use a sharp knife to butterfly the shrimp.

After you’ve peeled and deveined your shrimp, make a shallow cut along the back of each where the vein used to be. 

Then, gently use your hands to open them up so they lay flat.

Be careful not to cut all the way through — you want the sides to “butterfly” out to create the perfect shape for this recipe for coconut shrimp!

• Don’t overcook the shrimp.

If you’ve never made shrimp before, the most important thing to keep in mind is that they cook up QUICK! Seriously… you only need to fry them for about 2-3 minutes.

Keep an eye on the clock as they fry up. Shrimp (and most other seafood) tends to become rubbery if left in hot oil for too long.

• Keep an eye on the oil temperature too.

You need the oil to be around 350°F to get perfectly golden brown and crispy fried coconut shrimp. The easiest way to determine the temp is with a candy thermometer!

Check the oil after each round of frying, and don’t be afraid to adjust the temperature if needed. 

Frying the shrimp at the right temperature ensures that they cook evenly — it also means they’ll be crispy on the outside while staying juicy on the inside!

• Easy make-ahead hack.

If you’re making this recipe for coconut shrimp for an upcoming party, or simply want to get ahead before dinner tonight, you can prep the shrimp in advance.

Peel, devein, and butterfly the shrimp and then bread it. They’ll keep well in the fridge for a couple of hours before frying. 

Prep Ahead

• Peel and devein the shrimp
• Butterfly shrimp

Kitchen Tools You Will Need

• Shallow Bowls for dredging. I’ll typically keep a separate bowl or even a second bowl close by in case I need to a clean bowl because I sometimes get a bit messy with the dredging. 
• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new. You’ll want to use your favorite large skillet to fry the shrimp. 
• Candy Thermometer to check the oil temperature.
• Slotted Spoon to remove the butterfly coconut shrimp from the hot oil.

Serving Suggestions 

Dish up your coconut butterfly shrimp while they’re hot! They make for a wonderful appetizer — paired with my copycat Cheddar’s painkiller sauce, of course. Or, serve with my fresh pineapple salsa or a citrus aioli. 

Coconut shrimp can even be served as a main course and would taste great with a side of rice and stir-fried vegetables! 

Storage and Reheating

Store leftover butterfly coconut shrimp in an airtight container in the fridge for up to 3-4 days. As a note — the texture will change over time, so it’s best to eat them within a few days.

I recommend using your air fryer to reheat for the crispiest results! Preheat to 350°F and air fry for 3-5 minutes, or until hot.

Fried Coconut Shrimp Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Shrimp Recipes

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Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

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🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Cheddar’s Copycat Recipe for Coconut Shrimp

My Recipe for Coconut Shrimp was inspired by Cheddar’s fried coconut shrimp recipe! Ready in just 30 minutes and incredibly easy to make!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 345cal

Author Donna Elick

Equipment

• shallow bowls
• large skillet
• slotted spoon

Ingredients

• 1 pound large shrimp peeled and deveined
• salt and pepper to taste
• 1/2 cup all purpose flour
• 2 large eggs beaten
• 1 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• vegetable oil for frying

Instructions

• Begin by butterflying the shrimp: using a small sharp knife, cut along the back of each shrimp (where the vein was), but don’t cut all the way through. Open the shrimp up so they lay flat.
• Season the shrimp with salt and pepper.
• Set up three shallow bowls. In the first, place the flour. In the second, the beaten eggs. In the third, mix together the Panko breadcrumbs and shredded coconut.
• Dredge each shrimp in the flour, shaking off any excess. Then dip it into the egg, and finally press it into the breadcrumb-coconut mixture, making sure to coat both sides well.
• Heat about 2 inches of vegetable oil in a deep skillet over medium heat. Once the oil is hot (about 350°F/175°C), add the shrimp in batches, being careful not to overcrowd the pan.
• Fry the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy.
• Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain any excess oil.
• Serve the Fried Butterflied Coconut Shrimp hot, with your favorite dipping sauce. Enjoy!

Notes

Be sure not to overcook the shrimp – they cook quickly and can become rubbery if left in the oil for too long.

You can use unsweetened shredded coconut if you prefer a less sweet flavor.

These shrimp make a wonderful appetizer but can also be served as a main course with a side of rice and stir-fried vegetables.

The shrimp can be prepared up to the breading stage and then refrigerated for a couple of hours before frying, making this a great make-ahead dish.

Nutrition

Serving: 1 | Calories: 345cal | Carbohydrates: 35g | Protein: 23g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 236mg | Sodium: 846mg | Sugar: 11g | Fiber: 2g | Calcium: 108mg | Iron: 3mg

Originally published April 2024, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Coconut Shrimp Recipe (Cheddar’s Copycat) appeared first on The Slow Roasted Italian.