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Crispy coconut shrimp coated in sweetened coconut and panko breadcrumbs, served with a tangy pineapple dipping sauce. A tropical appetizer or dinner ready in 35 minutes.

Ingredients

Scale
  • 1lb large shrimp, peeled and deveined, tails left on
  • 1/2 cupall-purpose flour
  • 1/2 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 2large eggs, beaten
  • 1 cupshredded sweetened coconut
  • 1/2 cuppanko breadcrumbs
  • 1/2 cupvegetable oil (for frying)
  • 1 cuppineapple juice
  • 1/2 cupcrushed pineapple
  • 2 tablespoonsrice vinegar
  • 2 tablespoonshoney
  • 1 tablespoonsoy sauce
  • 1 teaspoonginger, grated
  • 1clove garlic, minced
  • 1 teaspooncornstarch mixed with 2 teaspoons water (slurry)

Instructions

  1. Pat shrimp dry with paper towels. Season flour with salt and pepper.
  2. Coat shrimp lightly in seasoned flour, then dip in beaten eggs, and finally coat with a mixture of shredded coconut and panko breadcrumbs.
  3. Heat vegetable oil in a skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
  4. To make the sauce, combine pineapple juice, crushed pineapple, rice vinegar, honey, soy sauce, ginger, and garlic in a saucepan over medium heat. Bring to a simmer.
  5. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Remove from heat.
  6. Serve shrimp hot with pineapple sauce for dipping. Garnish with extra pineapple chunks and fresh chives if desired.

Notes

For gluten-free: use almond flour and gluten-free panko.
Bake at 425°F for 12–15 minutes for a healthier option.
Air fry at 400°F for 8 minutes, flipping halfway through.
Chill breaded shrimp before frying for extra crispiness.
Store sauce in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.delicetreats.com/best-crispy-coconut-shrimp-ready-in-35-mins/