Crispy Coconut Fried Shrimp with Pineapple Sauce Bliss

Experience tropical flavors with crispy coconut fried shrimp and sweet pineapple sauce in this delightful dish.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Tropical

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound Large Shrimp Peeled and deveined
1 cup All-Purpose Flour Can be substituted with gluten-free flour
1/4 cup Cornstarch Essential for crunch
to taste Salt
to taste Pepper
2 large Eggs Well beaten
1 cup Shredded Coconut Unsweetened preferred
1/2 cup Panko Breadcrumbs Optional for extra crunch
enough for frying Vegetable Oil Use oil with high smoke point

For the Pineapple Sauce

1 cup Fresh Pineapple Puree Can use canned in a pinch
2 cloves Minced Garlic
1 teaspoon Grated Ginger
2 tablespoons Honey Can substitute with brown sugar
1 tablespoon Rice Vinegar Can replace with lime juice

Equipment

large skillet
Three-Bowl Setup for Breading

Method

Step-by-Step Instructions

Prepare the shrimp by peeling and deveining them, then pat them dry.
Set up your three-bowl breading station with flour mixture, beaten eggs, and coconut-panko mix.
Coat the shrimp with flour, then eggs, and finally the coconut mixture.
Heat the oil in a skillet to 350°F (175°C) for frying.
Fry the shrimp in batches for 2-3 minutes on each side until golden brown.
Make the pineapple sauce by simmering the ingredients in a saucepan for 5-7 minutes.
Serve the shrimp with the pineapple sauce drizzled on top or on the side.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Best served immediately for optimal crispiness. Leftovers can be reheated in the oven to restore texture.

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