Description
Delightful crispy coconut shrimp paired with a tangy and sweet pineapple dipping sauce.
Ingredients
Scale
- 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
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.
Notes
Ensure the oil is hot enough before frying for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp with sauce
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg