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Crispy Coconut Shrimp with Pineapple Sauce

This delightful dish combines the sweetness of coconut with juicy shrimp, featuring a crunchy texture and a tangy pineapple sauce, perfect for impressing family and friends.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined, tails left on
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten until smooth
  • 1 cup shredded sweetened coconut fluffy and vibrant
  • 1/2 cup panko breadcrumbs for that extra crunch
  • 1/2 cup vegetable oil for frying
For the Pineapple Sauce
  • 1 cup pineapple juice bursting with sweetness
  • 1/2 cup crushed pineapple for added texture
  • 2 tablespoons rice vinegar for a tangy kick
  • 2 tablespoons honey to enhance the flavors
  • 1 tablespoon soy sauce to enrich the sauce's depth
  • 1 teaspoon fresh ginger, grated for aromatic warmth
  • 1 clove garlic, minced to elevate the taste
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry) to thicken the sauce

Method
 

Preparation
  1. Pat the shrimp dry with paper towels to achieve crispy texture.
  2. Season the flour with salt and pepper.
  3. Coat the shrimp lightly in the seasoned flour.
  4. Dip each shrimp into the beaten eggs and allow excess to drip off.
  5. Roll the shrimp in a mixture of shredded coconut and panko breadcrumbs.
Cooking
  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy.
  3. Drain the shrimp on paper towels to remove excess oil.
Making the Sauce
  1. In a saucepan, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic.
  2. Heat over medium until it simmers, then stir in the cornstarch slurry.
  3. Cook until the sauce thickens, about 2 minutes.
Serving
  1. Serve coconut shrimp hot with the pineapple sauce for dipping.
  2. Garnish with extra pineapple chunks and fresh chives if desired.

Notes

Use a deep skillet for even cooking. Try adding crushed red pepper flakes for a spicy kick. Use frozen shrimp if necessary, ensuring they are thawed and dry. A meat thermometer can help with the oil temperature.