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Best Crispy Coconut Shrimp with Pineapple Sauce

Succulent shrimp coated in a crispy coconut crust, served with a sweet and tangy pineapple dipping sauce.

Ingredients

Scale

For the Crust:

  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup shredded sweetened coconut
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying
  • 1 cup crushed pineapple, drained
  • 1/4 cup sweet chili sauce
  • 1 tbsp lime juice
  • 1 tsp grated ginger

Instructions

1. Prepare the Crust:

  1. Pat shrimp dry and season with salt and pepper.
  2. Set up three bowls: one with flour, one with beaten eggs, and one with mixed panko and coconut.
  3. Dredge each shrimp in flour, dip in egg, then press into coconut-panko mixture to coat.
  4. Heat oil to 350°F (175°C) in a deep skillet.
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy.
  6. For the sauce, combine pineapple, sweet chili sauce, lime juice, and ginger in a bowl.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett