Description
Golden, crispy coconut-crusted shrimp served with a zesty pineapple-chili sauce—this tropical dish brings crunch, sweetness, and heat to your plate in under 30 minutes.
Ingredients
- Large Shrimp: 1 pound, peeled and deveined – the star of the show, tender and juicy.
- All-Purpose Flour: 1/2 cup – helps the coating adhere.
- Eggs: 2 large, beaten – acts as a binder between the flour and coating.
- Panko Breadcrumbs: 1 cup – adds light, crispy texture.
- Shredded Sweetened Coconut: 1 cup – gives that signature tropical crunch.
- Salt: 1 teaspoon – enhances the flavor of the coating.
- Black Pepper: 1/2 teaspoon – adds a subtle kick.
- Cooking Oil: for frying – helps achieve that golden crunch.
- Pineapple Chunks: 1 cup (fresh or canned) – base of the sauce, sweet and juicy.
- Red Chili Flakes: 1/2 teaspoon – brings the heat.
- Rice Vinegar: 2 tablespoons – adds acidity and balance.
- Honey: 2 tablespoons – deepens the sweetness and helps thicken.
- Garlic: 1 clove, minced – adds savory depth.
- Cornstarch: 1 teaspoon mixed with 1 tablespoon water – to thicken the sauce.
Instructions
- Preheat Your Equipment: If frying, heat oil in a skillet over medium heat. If baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Combine Ingredients: In one bowl, mix flour with salt and pepper. In a second, beat eggs. In a third, mix panko and coconut.
- Prepare Your Cooking Vessel: Line a plate with paper towels for draining, or prep a wire rack for baking/air-frying.
- Assemble the Dish: Dredge each shrimp in flour, then egg, then coconut mixture. Press gently to coat well.
- Cook to Perfection: Fry shrimp in batches 2–3 minutes per side until golden. Bake for 15–18 minutes, flipping halfway. Air fry at 375°F for 10–12 minutes.
- Finishing Touches: Blend sauce ingredients and heat in a saucepan. Simmer 5 minutes, add cornstarch slurry, and cook until thick.
- Serve and Enjoy: Plate shrimp with sauce on the side. Garnish with lime wedges or herbs if desired.
Notes
- Chill breaded shrimp for 10 minutes before cooking to help the coating adhere.
- Use sweetened shredded coconut for best flavor and texture.
- Don’t overcrowd the pan—fry in small batches for best results.