Name: Coconut Crusted Shrimp with Pineapple Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Tropical
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup all-purpose flour; 2 large eggs; 1 cup shredded coconut (sweetened or unsweetened); 1 cup panko breadcrumbs; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper, to taste; Vegetable oil, for frying; 1 cup fresh pineapple, finely chopped; ½ cup sugar; ¼ cup apple cider vinegar; 1 tsp soy sauce; ¼ tsp red pepper flakes (optional); 1 garlic clove, minced; 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

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Why You’ll Love This Recipe

Coconut Crusted Shrimp with Pineapple Sauce is a mouthwatering dish that combines the savory crunch of shrimp with the sweet, tangy notes of pineapple. The golden-brown, crispy coating gives way to the tender shrimp inside, while the pineapple sauce adds a delightful tropical flair. Whether you’re serving it as a fancy appetizer or making it the star of your meal, this dish will transport your taste buds straight to paradise. The contrast of textures and flavors makes it a crowd-pleaser, and the easy-to-follow recipe ensures you’ll impress everyone at your next gathering.

Ingredients

For the Coconut Crusted Shrimp:

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
2 large eggs
1 cup shredded coconut (sweetened or unsweetened)
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Vegetable oil, for frying

For the Pineapple Sauce:

1 cup fresh pineapple, finely chopped
½ cup sugar
¼ cup apple cider vinegar
1 tsp soy sauce
¼ tsp red pepper flakes (optional)
1 garlic clove, minced
1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coconut Crusted Shrimp with Pineapple Sauce

Directions

Prepare the Pineapple Sauce:

In a saucepan over medium heat, combine the finely chopped pineapple, sugar, apple cider vinegar, soy sauce, red pepper flakes, and minced garlic.
Bring the mixture to a simmer, stirring occasionally for about 10-15 minutes, until the pineapple is softened and the sugar is dissolved.
If desired, stir in the cornstarch mixture to thicken the sauce, and cook for an additional 2-3 minutes until it coats the back of a spoon. Remove from heat and let it cool slightly.

Prepare the Shrimp:

Set up a dredging station: In one bowl, place the flour seasoned with salt, pepper, garlic powder, and paprika.
In a second bowl, beat the eggs. In the third bowl, mix together the shredded coconut and panko breadcrumbs.

Coat the Shrimp:

Dip each shrimp first into the flour mixture, shaking off the excess.
Next, dip the shrimp into the beaten eggs, allowing the excess to drip off.
Finally, coat the shrimp with the coconut-panko mixture, pressing gently to ensure the coating sticks.

Fry the Shrimp:

In a large skillet, heat about ½ inch of vegetable oil over medium heat until hot (around 350°F/175°C).
Working in batches, carefully place the coated shrimp into the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain any excess oil.

Serve:

Arrange the coconut crusted shrimp on a serving platter and drizzle or serve with the pineapple sauce on the side. Garnish with fresh cilantro or lime wedges if desired.

Servings and Timing

Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Variations

Spicy Shrimp: Add a pinch of cayenne pepper or chili powder to the coconut-panko mixture to give your shrimp a spicy kick.
Baked Shrimp: For a lighter version, bake the coated shrimp at 425°F (220°C) for 12-15 minutes, flipping halfway through, until golden and crispy.
Pineapple-Infused Sauce: For a deeper pineapple flavor, blend the sauce once it’s cooked and serve it smooth.

Storage/Reheating

Storage: Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. The pineapple sauce can be stored separately for up to 1 week.
Reheating: Reheat the shrimp in a preheated oven at 350°F (175°C) for about 5-7 minutes until crispy again. Avoid microwaving to keep them from becoming soggy. You can reheat the pineapple sauce in a saucepan over low heat.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat them dry before coating them.

2. Can I make the pineapple sauce ahead of time?

Yes, the pineapple sauce can be made up to 3 days in advance. Just store it in an airtight container in the fridge and reheat before serving.

3. Can I bake the coconut crusted shrimp instead of frying?

Yes, for a healthier version, you can bake the shrimp at 425°F (220°C) for about 12-15 minutes, flipping them halfway through to ensure they become crispy.

4. How can I make the coconut crusted shrimp spicier?

You can add cayenne pepper or chili powder to the coconut-panko mixture, or increase the amount of red pepper flakes in the pineapple sauce.

5. Can I use sweetened coconut flakes?

Yes, you can use sweetened coconut flakes for a slightly sweeter flavor. Just be mindful of the sweetness level when pairing it with the pineapple sauce.

6. Can I make this dish gluten-free?

Yes, you can use gluten-free breadcrumbs and flour to make this recipe gluten-free. Ensure your panko breadcrumbs are labeled gluten-free.

7. Can I use a different fruit for the sauce?

While pineapple gives this dish a tropical flavor, you can try substituting it with mango or peach for a different fruity sauce.

8. How do I know when the shrimp are cooked?

Shrimp cook quickly. They should be golden brown on the outside and opaque throughout. Overcooking can make them tough, so keep a close eye on them.

9. Can I serve this dish as a main course?

Absolutely! You can serve Coconut Crusted Shrimp with Pineapple Sauce as a light main course, especially with a side of rice or a fresh salad.

10. How long can I store leftover shrimp?

Leftover coconut crusted shrimp can be stored in the refrigerator for up to 2 days. However, they are best enjoyed fresh and crispy.

Conclusion

Coconut Crusted Shrimp with Pineapple Sauce brings the flavors of the tropics right to your plate. The combination of crispy shrimp and the sweet and tangy pineapple sauce creates a delightful contrast that’s sure to impress any guest. With easy preparation steps and a few simple ingredients, you can bring a touch of paradise to any meal. Whether served as an appetizer, a light main course, or as part of a festive gathering, this dish is guaranteed to become a favorite. Enjoy!

Coconut Crusted Shrimp with Pineapple Sauce

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Author: Emma
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A tropical treat featuring crispy coconut crusted shrimp paired with a sweet and tangy pineapple sauce. Perfect for appetizers, main courses, or festive gatherings.

Instructions

Prepare the Pineapple Sauce: In a saucepan over medium heat, combine the finely chopped pineapple, sugar, apple cider vinegar, soy sauce, red pepper flakes, and minced garlic. Bring to a simmer, stirring occasionally for about 10-15 minutes, until the pineapple is softened and the sugar is dissolved.
If desired, stir in the cornstarch mixture to thicken the sauce, and cook for an additional 2-3 minutes until it coats the back of a spoon. Remove from heat and let it cool slightly.
Prepare the Shrimp: Set up a dredging station: In one bowl, place the flour seasoned with salt, pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In the third bowl, mix together the shredded coconut and panko breadcrumbs.
Coat the Shrimp: Dip each shrimp first into the flour mixture, shaking off the excess. Then, dip the shrimp into the beaten eggs, allowing the excess to drip off. Finally, coat the shrimp with the coconut-panko mixture, pressing gently to ensure the coating sticks.
Fry the Shrimp: In a large skillet, heat about ½ inch of vegetable oil over medium heat until hot (around 350°F/175°C). Working in batches, carefully place the coated shrimp into the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain any excess oil.
Serve: Arrange the coconut crusted shrimp on a serving platter and drizzle or serve with the pineapple sauce on the side. Garnish with fresh cilantro or lime wedges if desired.

Notes

Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. The pineapple sauce can be stored separately for up to 1 week.

Reheat the shrimp in a preheated oven at 350°F (175°C) for about 5-7 minutes until crispy again. Avoid microwaving to keep them from becoming soggy. You can reheat the pineapple sauce in a saucepan over low heat.

For a healthier version, bake the shrimp at 425°F (220°C) for 12-15 minutes, flipping halfway through.

If you prefer a spicier version, add cayenne pepper or chili powder to the coconut-panko mixture, or increase the red pepper flakes in the pineapple sauce.

Make the dish gluten-free by using gluten-free breadcrumbs and flour.

You can substitute the pineapple with mango or peach for a different fruity sauce.