Description
These crispy and golden coconut-crusted shrimp are perfectly paired with a tangy and sweet pineapple-chili sauce. A delightful appetizer or main dish, bursting with tropical flavors and a touch of heat.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
For the Pineapple-Chili Sauce:
- 1 cup pineapple chunks
- 1/4 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
Instructions
- Prepare the Shrimp Coating: In a bowl, mix together the shredded coconut, panko breadcrumbs, and a pinch of salt and pepper.
- Coat the Shrimp: Dredge the shrimp in flour, dip in the beaten eggs, and then coat with the coconut mixture.
- Fry the Shrimp: Heat vegetable oil in a frying pan over medium heat and fry the shrimp until golden brown and cooked through, about 2-3 minutes per side.
- Make the Pineapple-Chili Sauce: In a small saucepan, combine the pineapple chunks, sweet chili sauce, soy sauce, garlic, and ginger. Cook over low heat until heated through.
- Serve: Serve the coconut-crusted shrimp with the pineapple-chili sauce on the side for dipping.
Notes
- For extra flavor, serve with a sprinkle of fresh cilantro or a squeeze of lime juice.
- You can also bake the shrimp at 400°F (200°C) for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes