Description

These Crispy Coconut Shrimp with Pineapple Sauce offer a perfect blend of tropical flavors and crunchy textures. The shrimp are coated in shredded coconut and panko breadcrumbs, fried to golden perfection, and served with a sweet and tangy pineapple dipping sauce. Ideal for appetizers or a tropical-inspired dinner, these shrimp are easy to make and bursting with flavor.

Ingredients

For the Shrimp:

1 lb large shrimp, peeled and deveined, tails left 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)

For the Pineapple Sauce:

1 cup pineapple juice

1/2 cup crushed pineapple

2 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon ginger, grated

1 clove garlic, minced

1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

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Instructions

Prepare the Shrimp:
Pat the shrimp dry with paper towels to remove excess moisture. Season the flour with salt and black pepper.
Coat the Shrimp:
Lightly coat each shrimp in the seasoned flour, then dip in the beaten eggs. Finally, coat the shrimp with a mixture of shredded coconut and panko breadcrumbs.
Fry the Shrimp:
Heat vegetable oil in a skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side, until golden brown and crispy. Remove the shrimp and drain on paper towels.
Make the Pineapple Sauce:
In a saucepan over medium heat, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic. Bring to a simmer, stirring occasionally.
Thicken the Sauce:
Stir in the cornstarch slurry and cook for about 2 minutes until the sauce thickens. Remove from heat.
Serve:
Serve the crispy coconut shrimp hot with the pineapple dipping sauce. Garnish with extra pineapple chunks and fresh chives, if desired.

Notes

Gluten-Free Option: Use almond flour and gluten-free panko breadcrumbs instead of regular flour and panko.
Baking Option: For a healthier version, bake the shrimp at 425°F (220°C) for 12-15 minutes instead of frying.
Air Fryer Option: Air fry at 400°F (200°C) for 8 minutes, flipping halfway through.
Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the shrimp coating for a spicy twist.
Storage: Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Pineapple Sauce: Keep the sauce in a separate airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American