Name: Best Crispy Coconut Shrimp with Pineapple Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 lb large shrimp, peeled and deveined with tails on; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs, beaten; 1 cup shredded sweetened coconut; 1/2 cup panko breadcrumbs; 1/2 cup vegetable oil, for frying; 1 cup pineapple juice; 1/2 cup crushed pineapple; 2 tablespoons rice vinegar; 2 tablespoons honey; 1 tablespoon soy sauce; 1 teaspoon fresh ginger, grated; 1 clove garlic, minced; 1 teaspoon cornstarch mixed with 2 teaspoons water

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Best Crispy Coconut Shrimp with Pineapple Sauce

Best Crispy Coconut Shrimp with Pineapple Sauce is a delightful dish that marries the sweet, tropical essence of coconut with the savory crunch of golden-fried shrimp. Imagine biting into a perfectly crispy exterior that gives way to succulent shrimp, enhanced by a luscious pineapple dipping sauce that’s both tangy and sweet. This recipe is not only a feast for the taste buds but also an experience that transports you to sun-soaked beaches with each satisfying crunch and dip. It’s a dish that’s worth making for any occasion—be it a casual family dinner, a special celebration, or simply to indulge in a tropical mindset.

Why You’ll Love This Recipe

Easy prep and family-friendly, this Best Crispy Coconut Shrimp with Pineapple Sauce recipe promises a delightful experience for everyone at the table. With minimal ingredients and simple steps, you don’t need to be a seasoned chef to impress your loved ones. The quick cooking time makes it perfect for busy weeknights or impromptu gatherings. This dish offers an exciting twist to traditional shrimp recipes, ensuring it holds a special place in your recipe repertoire. The combination of creamy coconut and juicy pineapple sauce is a compelling reason to whip it up today!

Ingredients for Best Crispy Coconut Shrimp with Pineapple Sauce

1 lb large shrimp, peeled and deveined with tails on—these juicy, plump morsels provide the perfect base for our crispy coating.
1/2 cup all-purpose flour—a necessity for creating that crispy shell.
1/2 teaspoon salt—a hint of seasoning to elevate the flavors.
1/2 teaspoon black pepper—the slight kick complements the sweetness.
2 large eggs, beaten—a binding agent that helps the coconut and breadcrumbs adhere.
1 cup shredded sweetened coconut—a deliciously tropical addition that adds sweetness and texture.
1/2 cup panko breadcrumbs—for an extra crunch!
1/2 cup vegetable oil, for frying—the key to achieving that beautiful golden brown color.
1 cup pineapple juice—a refreshing base for our sumptuous sauce.
1/2 cup crushed pineapple—a sweet burst of flavor that enhances the sauce.
2 tablespoons rice vinegar—a balancing acidity that cuts through the richness.
2 tablespoons honey—adding depth and sweetness to the sauce.
1 tablespoon soy sauce—a savory touch that ties the flavors together.
1 teaspoon fresh ginger, grated—an aromatic spice that adds warmth.
1 clove garlic, minced—introducing a savory note to the dish.
1 teaspoon cornstarch mixed with 2 teaspoons water—for thickening the sauce perfectly.

Step-by-Step Directions for Best Crispy Coconut Shrimp with Pineapple Sauce

Begin by preparing the shrimp: pat them dry with paper towels to remove excess moisture. In a shallow bowl, combine the all-purpose flour with salt and pepper. Lightly coat each shrimp in the seasoned flour, allowing any excess to fall away. This step is crucial for achieving that perfect crispy exterior.
Next, dip each shrimp into the beaten eggs, making sure to let any extra egg mixture drip off, before rolling them in a delightful mix of shredded coconut and panko breadcrumbs. Ensure each shrimp is fully coated for maximum crunch.
In a skillet, heat the vegetable oil over medium-high heat. Fry the shrimp in batches for about 2-3 minutes per side, or until they turn a beautiful golden brown and crispy. Remove the fried shrimp and transfer them to paper towels to drain off any excess oil.
For the pineapple sauce, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic in a saucepan and warm over medium heat. Bring the mixture to a simmer. Stir in the cornstarch slurry, cooking until the sauce thickens—this should take about 2 minutes.
Serve the crispy coconut shrimp warm, accompanied by the pineapple sauce for dipping. Optionally, garnish with extra pineapple chunks and fresh chives for a pop of color and freshness.

Tips & Tricks

For the best crispy coconut shrimp, make sure your oil is hot enough before frying—this ensures a golden, crunchy exterior without absorbing too much oil. To elevate your dish, consider adding a pinch of cayenne pepper to the coconut mixture for a spicy kick. For extra flavor, try using flavored panko breadcrumbs or combining coconut with crushed cornflakes. If you’re short on time, pre-shredded coconut and pre-breaded shrimp can speed up the prep process.

Serving Suggestions & Pairings

Pair your Best Crispy Coconut Shrimp with Pineapple Sauce alongside a fresh, crunchy salad or some light, buttery rice for a balanced meal. You can also serve it as an appetizer at your next gathering, creating a tropical-themed spread with fruit skewers and tropical cocktails. For an elegant touch, serve on a platter with fresh herbs or citrus slices to enhance the dish’s vibrant colors and flavors.

Nutritional Information

While enjoying Best Crispy Coconut Shrimp with Pineapple Sauce, it’s worth noting that shrimp is packed with protein and essential nutrients. This dish is indulgent, so it’s perfect for treating yourself occasionally. One serving (about 4 shrimp and sauce) provides approximately 350 calories, with a breakdown of protein, carbohydrates, and fats, making it a delightful yet rich addition to your culinary repertoire.

Storing Tips & Variations for Best Crispy Coconut Shrimp with Pineapple Sauce

For any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to use an oven or air fryer to restore the crispiness instead of a microwave. If you’re looking for healthier swaps, consider oven-baking the shrimp instead of frying or using whole wheat flour for added fiber. For variations, add different spices to the coconut mix or experiment with dipping sauces like sweet chili or a citrus aioli.

Conclusion for Best Crispy Coconut Shrimp with Pineapple Sauce

Now that you have this tantalizing recipe for Best Crispy Coconut Shrimp with Pineapple Sauce, it’s time to gather your ingredients and whip up this delightful dish! Whether for a special occasion or an everyday meal, this recipe is sure to be a crowd-pleaser that stands out on any table. Don’t wait—your taste buds will thank you for it!

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Just ensure to thaw the shrimp completely and pat them dry before starting.
Can I make the sauce ahead of time?
Yes, you can make the pineapple sauce in advance and store it in the refrigerator. Reheat gently before serving.
What can I substitute for shrimp?
You can use chicken tenders or even tofu for a different twist while maintaining a similar crispy texture.
How do I make this dish gluten-free?
For a gluten-free version, use gluten-free panko breadcrumbs and almond flour instead of all-purpose flour.
Can I bake the shrimp instead of frying?
Yes! Preheat your oven to 400°F (200°C) and bake the shrimp on a lined baking sheet for about 15-20 minutes, flipping halfway through, until golden and crispy.

Best Crispy Coconut Shrimp with Pineapple Sauce

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Author: eliana-quinn
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Seafood

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Description

Delightful crispy coconut shrimp paired with a tangy and sweet pineapple dipping sauce.

Instructions

Begin by preparing the shrimp: pat them dry with paper towels to remove excess moisture. In a shallow bowl, combine the all-purpose flour with salt and pepper. Lightly coat each shrimp in the seasoned flour, allowing any excess to fall away.
Next, dip each shrimp into the beaten eggs, making sure to let any extra egg mixture drip off, before rolling them in a delightful mix of shredded coconut and panko breadcrumbs.
In a skillet, heat the vegetable oil over medium-high heat. Fry the shrimp in batches for about 2-3 minutes per side, or until they turn a beautiful golden brown and crispy.
For the pineapple sauce, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic in a saucepan and warm over medium heat. Bring the mixture to a simmer.
Stir in the cornstarch slurry, cooking until the sauce thickens—this should take about 2 minutes.
Serve the crispy coconut shrimp warm, accompanied by the pineapple sauce for dipping.