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Best Crispy Coconut Shrimp with Pineapple Sauce

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Delightful crispy coconut shrimp paired with a tangy pineapple sauce, perfect for any occasion.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined (tails on)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup shredded sweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 cup vegetable oil (for frying)
  • 1 cup pineapple juice
  • 1/2 cup crushed pineapple
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

Instructions

  1. Pat the shrimp dry with paper towels. In a shallow bowl, season flour with salt and pepper, then lightly coat each shrimp.
  2. Dip each flour-coated shrimp into beaten eggs, then roll them in a mixture of shredded coconut and panko breadcrumbs.
  3. Heat vegetable oil in a skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
  4. In a saucepan over medium heat, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic. Bring to a simmer, then stir in cornstarch slurry and cook until thickened, about 2 minutes.
  5. Serve the coconut shrimp on a platter with the pineapple sauce on the side for dipping.

Notes

Use quality shrimp for better flavor and ensure the oil is at the right temperature while frying.

Nutrition

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