Crispy Coconut Shrimp with Pineapple Sauce
A delightful combination of crispy fried shrimp and a sweet pineapple dipping sauce that brings tropical flavors to your table.
Ingredients
Shrimp Coating
- 1 lb large shrimp, peeled and deveined Tender and plump shrimp are the stars of the dish.
- 1/2 cup all-purpose flour For coating the shrimp.
- 1/2 teaspoon salt Enhances the natural flavors.
- 1/2 teaspoon black pepper Enhances the natural flavors.
- 2 large eggs, beaten For egg wash.
- 1 cup shredded sweetened coconut Adds sweetness and chewiness.
- 1/2 cup panko breadcrumbs Provides extra crunch.
- 1/2 cup vegetable oil, for frying For frying the shrimp.
Pineapple Sauce
- 1 cup pineapple juice Fruity element for the sauce.
- 1/2 cup crushed pineapple Adds texture and pineapple flavor.
- 2 tablespoons rice vinegar Offers a mild tanginess.
- 2 tablespoons honey Natural sweetener for the sauce.
- 1 tablespoon soy sauce Adds depth and umami.
- 1 teaspoon fresh ginger, grated Brings warmth and zest.
- 1 clove garlic, minced Lends a savory touch.
- 1 teaspoon cornstarch Mixed with water to thicken the sauce.
- 2 teaspoons water To mix with cornstarch.
Instructions
Preparation
- Pat shrimp dry with paper towels.
- In a shallow bowl, combine all-purpose flour with salt and black pepper.
- Lightly coat each shrimp in the seasoned flour, shaking off excess.
Coating
- Dip each coated shrimp into the beaten eggs, allowing excess to drip off.
- Roll the shrimp in shredded coconut and panko breadcrumbs until fully covered.
Frying
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry shrimp in batches for 2-3 minutes per side, until golden brown and crispy.
- Transfer fried shrimp to a plate lined with paper towels to drain.
Pineapple Sauce
- In a saucepan, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic.
- Bring to a gentle simmer.
- Stir in the cornstarch slurry and cook until sauce thickens, about 2 minutes.
- Remove from heat.
Serving
- Serve crispy coconut shrimp on a platter with the pineapple sauce on the side.
Notes
For the crispiest shrimp, ensure the oil is hot enough before frying. You can test by dropping a piece of bread into the oil; if it sizzles, it's ready. You can bake the shrimp at 400°F for a lighter version. Leftovers can be tossed into a salad.