Description
Crispy golden Coconut Fried Shrimp paired with a tangy, sweet pineapple dipping sauce delivers vibrant tropical flavors and delightful textures, perfect for appetizers, snacks, or main dishes. Quick and easy to prepare in under 30 minutes, this dish combines toasted shredded coconut and a light crispy coating for an unbeatable crunch, complemented by a fresh pineapple sauce with garlic, ginger, and a hint of acidity.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp, peeled, deveined, tails on or off
- 1 cup sweetened shredded coconut, lightly toasted
- 1/2 cup panko breadcrumbs (optional for extra crunch)
- 1/2 cup all-purpose flour (or gluten-free flour alternative)
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- Oil for frying (canola, vegetable, or peanut oil)
Pineapple Sauce
- 1 cup fresh pineapple, pureed or finely chopped
- 1 tbsp honey or brown sugar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar or lime juice
Instructions
- Prepare the Shrimp: Peel and devein the large shrimp, leaving tails on if desired for presentation. Pat the shrimp dry thoroughly with paper towels to ensure the coating adheres well.
- Set Up the Breading Station: In one bowl, combine flour, cornstarch, salt, and black pepper. In a second bowl, beat the eggs. In a third bowl, mix the shredded coconut with panko breadcrumbs if using, distributing evenly.
- Coat the Shrimp: Dip each shrimp first into the flour mixture, then the beaten eggs, and finally press firmly into the coconut mixture until evenly coated on all sides for maximum crunch.
- Fry the Shrimp: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the shrimp in small batches, avoiding overcrowding, for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Prepare the Pineapple Sauce: In a small saucepan, combine the fresh pineapple puree, minced garlic, grated ginger, honey or brown sugar, and rice vinegar or lime juice. Simmer gently for a few minutes until slightly thickened and flavors meld together.
- Serve Immediately: Plate the coconut fried shrimp and serve with the pineapple sauce on the side for dipping. Garnish with fresh herbs like cilantro or mint if desired for added freshness and color.
Notes
- Pat shrimp dry before coating to ensure crispiness.
- Do not overcrowd the pan while frying to maintain oil temperature and even cooking.
- Lightly toast shredded coconut prior to coating to enhance flavor and crunch.
- Use fresh pineapple for the brightest and sweetest sauce.
- Serve shrimp immediately after frying for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Tropical/Island Inspired
Nutrition
- Serving Size: 4-5 pieces
- Calories: 280
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg