Description
Coconut Fried Shrimp with Pineapple Sauce is a quick and easy dish featuring crispy shrimp coated in toasted coconut flakes paired with a sweet and tangy homemade pineapple sauce. Perfect for appetizers or a tropical-themed meal, this recipe delivers a delightful crunch and vibrant flavors in under 30 minutes.
Ingredients
Scale
Shrimp and Breading
- 1 lb large shrimp, peeled, deveined, and tail-on
- 1 cup sweetened shredded coconut
- 1/2 cup all-purpose flour (or gluten-free flour for GF option)
- 2 large eggs, beaten
- 3/4 cup panko breadcrumbs (or gluten-free breadcrumbs)
- Vegetable oil, for frying
- Salt and pepper, to taste
Pineapple Sauce
- 1 cup fresh pineapple, finely diced
- 1 tsp fresh ginger, minced
- 1 clove garlic, minced
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp soy sauce
Instructions
- Prepare the Pineapple Sauce: Finely dice fresh pineapple and combine it with minced ginger, garlic, honey, vinegar, and soy sauce in a small saucepan. Simmer on low heat, stirring frequently, until the sauce thickens slightly and the flavors meld together.
- Set Up the Breading Station: Arrange three shallow bowls: one with all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs and shredded sweetened coconut.
- Coat the Shrimp: Dip each shrimp first in the flour, then into the egg wash, and finally press into the coconut-panko mixture until fully coated to ensure maximum crunch.
- Fry the Shrimp: Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry the shrimp in batches without overcrowding until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- Serve with Pineapple Sauce: Plate the crispy coconut fried shrimp and either drizzle the tangy pineapple sauce over or serve it alongside. Garnish with fresh cilantro, green onions, or lime wedges if desired.
Notes
- Pat dry shrimp thoroughly before breading to help the coating stick better.
- Lightly toast shredded coconut before coating to enhance flavor and crunch, ensuring it doesn’t burn.
- Maintain oil temperature at 350°F (175°C) using a thermometer for even frying and to avoid greasy shrimp.
- Fry shrimp in small batches to prevent overcrowding and maintain oil temperature.
- Adjust sweetness of the pineapple sauce by varying the amount of honey or sugar to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 4 shrimp pieces
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
Keywords: coconut fried shrimp, pineapple sauce, tropical shrimp recipe, crispy shrimp appetizer, gluten-free shrimp
