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Coconut Fried Shrimp with Pineapple Sauce

Coconut Fried Shrimp with Pineapple Sauce
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Keywords: coconut fried shrimp, pineapple sauce, tropical shrimp recipe, crispy shrimp appetizer, gluten-free shrimp

Find it online: https://marysplate.com/coconut-fried-shrimp-with-pineapple-sauce/