Kardel
Culinary Explorer
Hey everyone! I'm thrilled to share my recipe for Coconut-Crusted Shrimp with Pineapple-Chili Sauce, a delightful dish that combines crispy coconut-coated shrimp with a tangy and sweet pineapple-chili dipping sauce. These crunchy shrimp are sure to be a hit with friends and family, and the homemade pineapple-chili sauce adds a refreshing kick that will keep you coming back for more. Let's dive into the recipe and enjoy the tropical goodness of these Coconut-Crusted Shrimp together!
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182.5 kB
Coconut-Crusted Shrimp with Pineapple-Chili Sauce Recipe:
Ingredients:For the coconut-crusted shrimp:
2875×2277
182.5 kB
Coconut-Crusted Shrimp with Pineapple-Chili Sauce Recipe:
Ingredients:For the coconut-crusted shrimp:
- 1 lb large shrimp, peeled and deveined, tails intact
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1 cup pineapple chunks (fresh or canned)
- 1-2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon minced garlic
- Pinch of salt
- Start by preparing the pineapple-chili sauce. In a blender or food processor, combine the pineapple chunks, sweet chili sauce, rice vinegar, soy sauce, minced garlic, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning if needed. Transfer the sauce to a small bowl and set aside.
- Next, prepare the coconut-crusted shrimp. Pat the shrimp dry with paper towels and season with salt and pepper.
- In three separate shallow bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the coconut-panko mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat. Fry the coated shrimp in batches for 2-3 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the skillet.
- Once cooked, transfer the shrimp to a plate lined with paper towels to drain any excess oil.
- Serve the coconut-crusted shrimp hot with the pineapple-chili sauce on the side for dipping.
- Enjoy these irresistible Coconut-Crusted Shrimp with Pineapple-Chili Sauce as an appetizer or main course!