Crispy Coconut Shrimp with Pineapple Sauce
Delight in crispy coconut shrimp paired with a tangy pineapple sauce—a perfect dish for any occasion that brings a taste of the tropics to your table.
Ingredients
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 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 fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 tsp water
Instructions
Preparation
- Pat the shrimp dry with paper towels to remove excess moisture, ensuring they achieve a golden crispiness.
- In a bowl, season the flour with salt and pepper, then coat each shrimp in the seasoned flour.
Coating
- Dip each floured shrimp into the beaten eggs and let the excess drip off.
- Roll the shrimp in a mixture of shredded coconut and panko breadcrumbs.
Frying
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the shrimp for about 2 to 3 minutes on each side until golden brown.
- Drain cooked shrimp on paper towels to absorb excess oil.
Making the Sauce
- In a small saucepan, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, grated ginger, and minced garlic.
- Bring to a gentle simmer, stirring in the cornstarch slurry until the sauce thickens.
Serving
- Serve the crispy coconut shrimp hot alongside the tangy pineapple sauce for dipping.
Notes
To achieve extra crispiness, ensure the oil is hot enough before frying. Experiment with spices in the flour for added flavor and consider doubling the sauce for more generous servings.