Get ready to unlock a taste sensation like no other with this irresistible Coconut Fried Shrimp with Pineapple Dipping Sauce. Imagine tender shrimp encased in a crispy coconut crust, perfectly paired with a sweet and tangy pineapple sauce. It’s like a tropical vacation for your taste buds, right in your own kitchen!
Why You’ll Love This Recipe
- Crispy Perfection: The combination of shredded coconut and Panko bread crumbs brings the crunch factor that seafood dreams are made of.
- Tropical Flavors: With the sweet and zingy Pineapple Dipping Sauce, every bite whisks you away to sun-kissed shores.
- Quick and Easy: Despite the gourmet experience, this recipe is simple enough for a weekday meal.
- Adaptable for All: Gluten-free and dairy-free options ensure everyone can enjoy this delectable dish.
Ingredients You’ll Need
Gathering the right ingredients is the cornerstone of this delicious dish. Each component plays a crucial role in balancing flavors and textures to make this dish unforgettable.
- Shrimp: Choose fresh or thawed frozen shrimp for the best texture and flavor.
- Flour (gluten-free blend): This base gives the shrimp a great initial coating without gluten.
- Unsweetened Coconut: Finely shredded to adhere perfectly and provide that authentic coconut crunch.
- Panko Bread Crumbs: These add a light airiness to the shrimp’s crispiness.
- Coconut Oil: Opt for coconut oil to infuse a subtle coconut aroma into the dish.
- Crushed Pineapple: Ideal for the dipping sauce, adding the perfect contrast to the savory shrimp.
- Yogurt: A creamy base for the pineapple sauce; choose plain Greek or dairy-free.
Variations
Feel free to personalize this recipe! It’s easily adaptable, allowing you to make it your own with simple swaps or additions.
- Spicy Kick: Add a pinch of cayenne pepper to the flour mix for a bit of heat.
- Savory Glaze: Incorporate soy sauce into the dipping sauce for an umami twist.
How to Make Coconut Fried Shrimp with Pineapple Dipping Sauce
Step 1: Coat the Shrimp
Start by preparing the shrimp, coating them thoroughly in a seasoned flour mix. The key here is to ensure each shrimp is evenly covered. Dip them into an egg mixture, then roll them in a delicious blend of coconut and Panko for the ultimate crunch factor.
Step 2: Cook Shrimp on the Stove
Heat coconut oil in a skillet and fry the shrimp in small batches. Be sure to cook them evenly on each side until they’re golden brown and slightly curled, ensuring you’re not overcrowding the pan to keep them crisp.
Step 3: Make the Sauce
While the shrimp are frying, blend together the creamy pineapple dipping sauce by stirring yogurt with crushed pineapple, coconut, sugar, and a pinch of salt for perfection. This sauce brings everything together with its sweet tang.
Pro Tips for Making Coconut Fried Shrimp with Pineapple Dipping Sauce
- Even Coating: Use the three-bowl method to ensure each shrimp is evenly coated and deliciously crunchy.
- Oil Optimization: Change the coconut oil if it becomes too brown to keep the shrimp golden.
- Size Matters: Choose shrimp that are about 20-24 in count per pound for even cooking.
- Sauce Preparation: For a time-saving hack, prepare your pineapple dipping sauce a few hours ahead of serving.
How to Serve Coconut Fried Shrimp with Pineapple Dipping Sauce
Garnishes
Garnish with freshly chopped cilantro or green onions for a pop of color and a flavor-enhancing garnish that will elevate the dish beautifully.
Side Dishes
Pair this dish with a fresh green salad or steamed jasmine rice for a complete meal. Both provide a gentle balance to the robust flavors of the coconut fried shrimp and the sweet sauce.
Creative Ways to Present
Serve the shrimp in a coconut shell or on a pineapple boat for a delightful and Instagram-worthy presentation that will surely wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp in an airtight container in the refrigerator for up to 2-3 days. Make sure to separate the shrimp from the dipping sauce to maintain their crispiness.
Freezing
For longer storage, freeze the shrimp in a single layer on a tray, then transfer to a freezer-safe bag for up to 12 months. This method prevents them from sticking together!
Reheating
To reheat, simply sauté them gently in a skillet with a touch of coconut oil over medium-low heat to retain that fabulous crunch without drying them out.
FAQs
-
Can I use a different oil instead of coconut oil?
Yes, you can substitute coconut oil with canola or vegetable oil, but coconut oil gives a delightful aroma that complements the flavors wonderfully.
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Is the dish spicy?
No, this recipe is not inherently spicy, but you can easily add spice by incorporating cayenne pepper into the flour mixture to suit your taste.
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Can I make the dipping sauce ahead of time?
Absolutely! The sauce can be made several hours in advance and stored in the refrigerator. Just give it a good stir before serving.
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Can I use pre-cooked shrimp?
It’s best to use raw shrimp for this recipe to avoid overcooking. Pre-cooked shrimp can become rubbery when fried.
Final Thoughts
I can’t wait for you to try this Coconut Fried Shrimp with Pineapple Dipping Sauce! It’s a delightful dish that’s sure to become a new favorite, promising a burst of flavor in every bite. Share this experience with friends and family, and enjoy the taste of tropical magic at home.
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 or Main Course
- Method: Frying
- Cuisine: American
Description
Indulge in these crispy, tender coconut fried shrimp inspired by Red Lobster’s popular dish. Coated with a flavorful coconut and Panko breadcrumb crust, then fried to perfection in coconut oil, these shrimp are served with a sweet and tangy pineapple dipping sauce for an irresistible appetizer or main course.
Ingredients
Shrimp
- 1 lb. shrimp, peeled and deveined, tails on or off
- 1/3 cup flour (gluten free 1-to-1 blend)
- 1/2 tsp. paprika
- 3/4 tsp. salt (divided)
- 1/4 tsp. black pepper
- 1 large egg
- 1 Tbsp. milk (almond or cashew)
- 3/4 cup unsweetened coconut, finely shredded
- 1/2 cup Panko bread crumbs (gluten-free)
- 1/4 – 1/2 cup coconut oil
Pineapple Dipping Sauce
- 1/3 cup yogurt (plain, Greek, or dairy-free)
- 1/4 cup crushed pineapple (canned, drained)
- 2 Tbsp. unsweetened coconut, finely shredded
- 2 tsp. sugar (or coconut sugar)
- 1/8 – 1/4 tsp. salt (to taste)
Instructions
- Coat the Shrimp: Place the shrimp into a large bowl and add the flour, paprika, ½ tsp. salt, and pepper. Toss until evenly coated. In a separate medium-sized shallow bowl, whisk together the egg and milk. In another shallow bowl, mix the shredded coconut, Panko breadcrumbs, and ¼ tsp. salt. Dip each floured shrimp into the egg mixture, letting excess drip off, then coat thoroughly in the coconut and breadcrumb mixture. Place on a baking sheet and repeat with all shrimp.
- Cook the Shrimp: Heat 1-2 tablespoons of coconut oil in a large skillet over medium heat. Fry 5-6 shrimp at a time for about 2 minutes per side, until golden and curled. Remove and drain on paper towels. Repeat with remaining shrimp, adding more coconut oil as needed.
- Make the Sauce: While frying, combine yogurt, crushed pineapple, shredded coconut, sugar, and salt in a bowl. Mix well until smooth.
- Serve: Serve the fried coconut shrimp immediately with the pineapple dipping sauce for a delicious, crispy treat.
Notes
- Shrimp roughly 20-24 count per pound are ideal for even cooking. Adjust cooking time for larger or smaller shrimp.
- If coconut/breadcrumb mixture depletes, mix additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt to continue breading.
- If oil browns too quickly, drain and replace with fresh oil to prevent burning.
- Best enjoyed immediately, but can be stored in an airtight container for 2-3 days in the fridge.
- Reheat in a skillet with coconut oil over low heat until warmed through for best results.
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
