If you’re looking to indulge in something extraordinary, the Coconut Fried Shrimp with Pineapple Dipping Sauce is the perfect combination of tropical flavors and crunchy textures, creating the ultimate taste sensation that feels like a mini vacation on your plate.
Why You’ll Love This Recipe
- Tropical Delight: Experience the magic of shrimp paired with coconut and a tangy pineapple sauce.
- Quick and Easy: Whip up this luscious meal in under an hour, including prep and cooking time.
- Customizable Flavor: Adaptable with gluten-free ingredients to suit various dietary needs.
- Perfect Texture: Achieves that dreamy combination of crispy exterior and tender shrimp delight.
Ingredients You’ll Need
The beauty of this Coconut Fried Shrimp with Pineapple Dipping Sauce lies in its simplicity. A curated bundle of essential ingredients delivers a deep, satisfying flavor explosion. Each ingredient has a role, adding layers of taste and texture you won’t want to miss.
- Shrimp: Choose medium-sized with tails on for presentation or off for practicality.
- Flour and Paprika: The duo acts as a dry base that holds the spices close to the shrimp.
- Unsweetened Coconut: Finely shredded for a uniform coating that crisps up beautifully.
- Panko Bread Crumbs: Bring an irresistible crunchy texture to balance the softness of the shrimp.
- Coconut Oil: Provides a light, tropical flavor perfect for frying the shrimp.
- Pineapple Dipping Sauce: Greek yogurt mixed with crushed pineapple for a fresh, tangy counterpoint.
Variations
One of the joys of cooking is making a recipe your own. This Coconut Fried Shrimp with Pineapple Dipping Sauce invites creative tweaks to match your taste or adhere to dietary preferences, offering a personalized culinary adventure.
- Spicy Kick: Add a pinch of cayenne pepper to the flour mixture for a hint of heat.
- Herb-Enhanced: Incorporate finely chopped cilantro into the pineapple sauce for an herbal boost.
- Nut-Free Option: Use avocado oil instead of coconut oil for those with nut sensitivities.
How to Make Coconut Fried Shrimp with Pineapple Dipping Sauce
Step 1: Prepare the Shrimp
Begin by tossing the shrimp with flour, paprika, salt, and pepper in a large bowl until they are perfectly coated. In another bowl, whisk the egg with milk for an egg wash, which ensures the crumb mixture adheres beautifully.
Step 2: Coat the Shrimp
Dip each flour-coated shrimp into the egg mixture, then into a blend of coconut and Panko breadcrumbs. Ensure a uniform coating by pressing lightly, readying them for frying.
Step 3: Cook the Shrimp
Heat coconut oil in a skillet over medium. Fry the shrimp in batches, cooking each side for about two minutes or until crispy and succulent. Drain them on paper towels, keeping them warm.
Step 4: Make the Sauce
While the shrimp sizzle, mix together yogurt, crushed pineapple, coconut, sugar, and salt. This pineapple dipping sauce is the perfect companion to your crispy creations.
Pro Tips for Making Coconut Fried Shrimp with Pineapple Dipping Sauce
- Oil Watch: Monitor the color of the coconut oil as you cook. If it browns, refresh it to maintain crisp and clean flavors.
- Shrimp Size Matters: Choose shrimp about 20-24 in count for even cooking results.
- Coating Consistency: If you run low on the coconut-breadcrumb mixture, simply blend more in a 3:2 ratio with a pinch of salt.
- Advance Prep: Make the pineapple dipping sauce ahead to save time when you’re ready to serve.
How to Serve Coconut Fried Shrimp with Pineapple Dipping Sauce
Garnishes
Top your coconut fried shrimp with a sprinkle of fresh chopped cilantro or green onions. Not only do they add a pop of color, but they also offer a refreshing contrast to the rich, crispy shrimp.
Side Dishes
This dish pairs wonderfully with a simple side of steamed jasmine rice or a fresh green salad. Both are subtle enough to let the shrimp’s flavors shine while adding a soothing balance to your meal.
Creative Ways to Present
Serve your shrimp in hollowed-out pineapple halves for a creative and thematic presentation. It’s not just about aesthetics; the pineapple aroma enhances the tropical vibe of the meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp in an airtight container in the refrigerator for up to three days. This will help keep them fresh, though the crispiness may diminish over time.
Freezing
To freeze, place cooked shrimp in a single layer on a tray and freeze for a couple of hours. Transfer them to a freezer-safe bag or container, keeping them safe from freezer burn for up to a month.
Reheating
Rewarm the shrimp in a skillet over medium-low heat with a splash of coconut oil to restore crispiness without drying them out. An oven or air fryer also works wonders for reheating.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just make sure the shrimp are fully thawed and patted dry before starting the recipe to ensure the best coating and frying results.
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What can I use instead of coconut oil?
If coconut oil isn’t available, feel free to substitute with a neutral oil like canola or vegetable oil, which will still provide excellent frying results.
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How can I make this recipe gluten-free?
Simply use gluten-free all-purpose flour and gluten-free Panko breadcrumbs to ensure your dish remains suitable for those avoiding gluten.
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Is it possible to prepare the shrimp in advance?
Yes, you can bread the shrimp a couple of hours in advance and store them in the refrigerator, saving frying for just before eating to keep them crispy.
Final Thoughts
This Coconut Fried Shrimp with Pineapple Dipping Sauce promises more than a meal; it delivers an experience. It’s a dish that’s easy to fall in love with, and once you try it, don’t be surprised if you find yourself making it over and over. Let the flavors transport you to an island paradise!
Print
Coconut Fried Shrimp with Pineapple Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood, Tropical
Description
Experience a tropical twist with these crispy, coconut-fried shrimp inspired by Red Lobster’s popular appetizer. Coated in a crunchy coconut and Panko breadcrumb mixture and pan-fried to perfection, these shrimp are served with a creamy, pineapple-infused dipping sauce for a delightful snack or appetizer that transports your taste buds straight to the islands.
Ingredients
Shrimp
- 1 lb. shrimp, peeled and deveined, tails on or off
- 1/3 cup gluten-free flour (or all-purpose flour if preferred)
- 1/2 tsp. paprika
- 3/4 tsp. salt, divided
- 1/4 tsp. black pepper
- 1 large egg
- 1 Tbsp. almond or cashew milk
- 3/4 cup unsweetened shredded coconut
- 1/2 cup gluten-free Panko bread crumbs
- 1/4 – 1/2 cup coconut oil for frying
Pineapple Dipping Sauce
- 1/3 cup plain Greek or dairy-free yogurt
- 1/4 cup crushed canned pineapple, drained
- 2 Tbsp. unsweetened shredded coconut
- 2 tsp. sugar or coconut sugar
- 1/8 – 1/4 tsp. salt, to taste
Instructions
- Coat the Shrimp: Place the shrimp in a large mixing bowl along with the flour, paprika, ½ tsp. salt, and black pepper. Toss until well coated. In a separate shallow bowl, whisk together the egg and milk. In another shallow bowl, mix the shredded coconut, Panko bread crumbs, and a pinch of salt. Dip each shrimp into the egg mixture, allowing excess to drip off, then coat thoroughly in the coconut and Panko mixture. Place the coated shrimp on a baking sheet or plate and repeat for all shrimp.
- Cook the Shrimp: Heat 1/4 to 1/2 cup of coconut oil in a large skillet over medium heat. Add 5-6 shrimp at a time and cook for about two minutes per side, or until pink and curled. Transfer cooked shrimp to paper towels to drain excess oil. Repeat with remaining shrimp, adding more coconut oil as needed.
- Make the Sauce: While the shrimp cook, combine yogurt, crushed pineapple, shredded coconut, sugar, and salt in a bowl. Mix well until smooth.
- Serve: Immediately serve the crispy coconut shrimp with the pineapple dipping sauce for a tropical appetizer or snack. Enjoy!
Notes
- Use small to medium shrimp (20-24 count) for even cooking.
- Adjust the cooking time for larger or smaller shrimp to avoid overcooking or undercooking.
- If coconut and breadcrumb mixture runs low, mix additional coconut and Panko in a ratio of 3:2 with a pinch of salt to replenish.
- If the oil turns dark or brown during frying, drain and discard the oil, then add fresh coconut oil for subsequent batches.
- For best results, prepare the dipping sauce ahead of time and serve fresh.
- Leftover cooked shrimp can be stored in an airtight container in the fridge for 2-3 days, then reheated in a skillet with coconut oil over medium-low heat.
Nutrition
- Serving Size: 5-6 shrimp
- Calories: 410
- Sugar: 7g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
