Crispy Coconut Shrimp with Pineapple Sauce
A delightful tropical dish featuring crispy shrimp coated in coconut and served with a bright and tangy pineapple sauce.
Ingredients
For the shrimp
- 1 pound large shrimp, freshly peeled and deveined Juicy and succulent
- 1/2 cup all-purpose flour For coating
- 1/2 teaspoon salt For seasoning
- 1/2 teaspoon black pepper For seasoning
- 2 large eggs, beaten For coating
- 1 cup shredded sweetened coconut Adds tropical sweetness
- 1/2 cup panko breadcrumbs For extra crunch
- 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 For sweetness
- 1 tablespoon soy sauce Adds depth
- 1 teaspoon freshly grated ginger For aroma
- 1 clove minced garlic For aroma
- 1 teaspoon cornstarch For thickening the sauce
- 2 teaspoons water For making cornstarch slurry
Instructions
Preparation
- Pat the shrimp dry with paper towels to remove excess moisture.
- In a shallow bowl, combine the flour, salt, and pepper.
- Coat each shrimp generously with the flour mixture.
- Dip the coated shrimp in the beaten eggs.
- Roll the shrimp in the shredded coconut and panko breadcrumb mixture.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
- Fry the shrimp in batches for about 2-3 minutes on each side until golden brown.
- Transfer the cooked shrimp to a paper towel-lined plate.
Making the Pineapple Sauce
- In a saucepan, combine the pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and minced garlic.
- Bring to a simmer over medium heat, stirring occasionally.
- Add the cornstarch slurry and stir continuously for about 2-3 minutes until the sauce thickens.
Serving
- Serve the crispy shrimp hot alongside the tangy pineapple sauce for dipping.
Notes
To enhance flavors, consider marinating the shrimp in lime juice and spices for 15-30 minutes before coating. For a healthier option, bake the shrimp instead of frying at 400°F for about 15-20 minutes, turning halfway through.