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)

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.

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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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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course
Method: Fried
Cuisine: Tropical, American

Nutrition

Serving Size: 1 serving (about 4 shrimp)
Calories: 250
Sugar: 10g
Sodium: 400mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 12g
Cholesterol: 90mg