Crispy Coconut Shrimp with Pineapple Sauce
A delightful tropical dish featuring crispy fried shrimp served with a sweet and tangy homemade pineapple sauce.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Use fresh or properly thawed shrimp for best results.
- 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 Provides 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
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Instructions
Preparation
- Pat the shrimp dry with paper towels. In a shallow dish, season the flour with salt and black pepper. Coat each shrimp lightly in the seasoned flour, shaking off any excess.
- Set up a breading station: dip each shrimp into the beaten eggs, allowing the excess to drip off, then roll them in a mixture of shredded coconut and panko breadcrumbs until fully coated.
Frying
- Heat vegetable oil in a skillet over medium-high heat. Once hot, add shrimp in batches, frying for about 2-3 minutes on each side or until golden brown and crispy.
- Drain the shrimp on paper towels to absorb excess oil.
Making the Pineapple Sauce
- In a saucepan, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, grated ginger, and minced garlic. Bring to a simmer.
- Gradually add the cornstarch slurry to the pan, stirring until the sauce thickens to desired consistency.
Serving
- Arrange the crispy coconut shrimp on a platter and serve with the pineapple sauce on the side for dipping. Garnish with chopped herbs or extra coconut.
Notes
For extra crispiness, ensure shrimp are well-coated and oil is hot. You may add cayenne pepper to the flour for a spicy kick.