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Coconut crusted shrimp with pineapple sauce is a delightful dish that captures the essence of tropical flavors in every bite. This recipe combines the crunchy texture of golden-brown coconut shrimp with the sweet and tangy notes of pineapple sauce, creating a mouthwatering experience that excites the palate. Whether served as an appetizer, a main course, or a party dish, this culinary creation is not only visually appealing but also offers a harmonious balance of flavors that resonates with seafood enthusiasts and casual diners alike.

Coconut Crusted Shrimp with Pineapple Sauce

Experience a tropical delight with this coconut crusted shrimp recipe paired with a refreshing pineapple sauce. The crunchy, golden-brown shrimp offer a delicious contrast to the sweet and tangy sauce, making this dish a perfect choice for appetizers, main courses, or festive gatherings. With simple ingredients and easy preparation steps, you can enjoy a taste of paradise at home. This dish not only impresses guests but also highlights the health benefits of shrimp and coconut. It's time to elevate your dining experience!
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Ingredients
  

For the Coconut Crusted Shrimp:

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs

1 cup shredded coconut (sweetened or unsweetened)

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

Vegetable oil, for frying

For the Pineapple Sauce:

1 cup fresh pineapple, finely chopped

1/2 cup sugar

1/4 cup apple cider vinegar

1 tsp soy sauce

1/4 tsp red pepper flakes (optional)

1 garlic clove, minced

1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

Instructions
 

Prepare the Pineapple Sauce:

    - In a saucepan over medium heat, combine the finely chopped pineapple, sugar, apple cider vinegar, soy sauce, red pepper flakes, and minced garlic.

      - Bring the mixture to a simmer, stirring occasionally for about 10-15 minutes, until the pineapple is softened and the sugar is dissolved.

        - If desired, stir in the cornstarch mixture to thicken the sauce, and cook for an additional 2-3 minutes until it coats the back of a spoon. Remove from heat and let it cool slightly.

          Prepare the Shrimp:

            - Set up a dredging station: In one bowl, place the flour seasoned with salt, pepper, garlic powder, and paprika.

              - In a second bowl, beat the eggs. In the third bowl, mix together the shredded coconut and panko breadcrumbs.

                Coat the Shrimp:

                  - Dip each shrimp first into the flour mixture, shaking off the excess.

                    - Next, dip the shrimp into the beaten eggs, allowing the excess to drip off.

                      - Finally, coat the shrimp with the coconut-panko mixture, pressing gently to ensure the coating sticks.

                        Fry the Shrimp:

                          - In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot (around 350°F/175°C).

                            - Working in batches, carefully place the coated shrimp into the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy.

                              - Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain any excess oil.

                                Serve:

                                  - Arrange the coconut crusted shrimp on a serving platter and drizzle or serve with the pineapple sauce on the side. Garnish with fresh cilantro or lime wedges if desired.

                                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings