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Coconut Fried Shrimp with Pineapple Sauce

Delicious Coconut Fried Shrimp with Pineapple Sauce Bliss

Coconut Fried Shrimp with Pineapple Sauce brings tropical delight to your table in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp Peeled and deveined
  • 1 cup All-Purpose Flour Can swap with gluten-free flour
  • 1/4 cup Cornstarch Optional
  • to taste Salt & Pepper For seasoning
  • 2 large Eggs Can replace with a flax egg for a vegan option
  • 1 cup Shredded Coconut Unsweetened recommended
  • 1 cup Panko Breadcrumbs Can use gluten-free breadcrumbs
For Frying
  • Oil Canola or Vegetable Oil With a high smoke point
For the Pineapple Sauce
  • 1 cup Fresh Pineapple Pureed, canned can substitute
  • 2 cloves Garlic Minced
  • 1 inch Ginger Grated, fresh recommended
  • 2 tablespoons Honey or Brown Sugar Maple syrup is a vegan alternative
  • 1 tablespoon Rice Vinegar or Lime Juice Can use lemon juice if needed

Equipment

  • Deep skillet
  • Shallow bowls

Method
 

Step-by-Step Instructions
  1. Begin by taking your large shrimp, ensuring they are peeled and deveined. Rinse them under cold water and pat them dry with paper towels; set aside.
  2. In three separate shallow bowls, prepare coating stations: mix flour and cornstarch in the first bowl, whisk eggs in the second bowl, and combine shredded coconut and panko in the third bowl.
  3. Dip each shrimp into the flour mixture, then the egg wash, and finally the coconut and panko mixture, pressing lightly to coat.
  4. Heat oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
  5. Carefully add coated shrimp in batches to the hot oil. Fry for about 2-3 minutes on each side until golden brown and crispy.
  6. While shrimp are frying, prepare the pineapple sauce by combining pineapple puree, minced garlic, grated ginger, honey (or brown sugar), and rice vinegar (or lime juice) in a saucepan. Simmer for 5-7 minutes.
  7. Plate the crispy coconut fried shrimp and drizzle with warm pineapple sauce. Garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure shrimp are completely dry before coating for optimal crunch. Fry in small batches to maintain oil temperature.

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