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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 with tails on
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • Vegetable oil for frying
  • 1 cup crushed pineapple, drained
  • 1/4 cup sweet chili sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger

Instructions

1. Prepare the Crust:

  1. Pat shrimp dry with paper towels. Set up three bowls: one with flour, salt, and pepper; one with beaten eggs; one with coconut and panko mixed together.
  2. Dredge each shrimp in flour mixture, dip in egg, then press into coconut mixture to coat thoroughly.
  3. Heat 1 inch of oil in a large skillet to 350°F. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy.
  4. Drain on paper towels. For the sauce, combine pineapple, chili sauce, vinegar, and ginger in a blender until smooth. Serve shrimp warm with pineapple sauce.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett