Coconut shrimp is one of those dishes that always brings a taste of the tropics to your table. The combination of crunchy coconut coating on juicy shrimp, paired with a sweet and tangy pineapple dipping sauce, creates a dish that’s both refreshing and satisfying. It’s often served as an appetizer in coastal restaurants, but it’s easy to make at home with a few simple ingredients.
What makes this version stand out is the double coating technique that ensures maximum crispiness, along with the fresh pineapple sauce that balances the richness of the shrimp with a burst of fruity flavor. Whether you’re serving this at a party, a summer cookout, or even as a weeknight indulgence, these crispy coconut shrimp will disappear fast.
Cooking Time: 30 minutes
Serving: 4
Ingredients for Coconut Shrimp
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500 g large shrimp, peeled and deveined (tails left on)
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1/2 cup all-purpose flour
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1/2 tsp salt
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1/2 tsp black pepper
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2 large eggs, beaten
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1 cup shredded sweetened coconut
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1/2 cup panko breadcrumbs
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Oil for frying (canola or vegetable oil works best)
Ingredients for Pineapple Sauce
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1 cup pineapple chunks (fresh or canned)
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2 tbsp rice vinegar
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1 tbsp soy sauce
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1 tbsp brown sugar
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1 garlic clove, minced
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1 tsp grated fresh ginger
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1/2 tsp chili flakes (optional, for heat)
Step-by-Step Instructions
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Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
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Set up a breading station: place flour mixed with a pinch of salt and pepper in one bowl, beaten eggs in another, and a third bowl with shredded coconut and panko breadcrumbs mixed together.
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Dredge each shrimp in flour, dip into egg, then coat generously with the coconut–panko mixture. Press lightly so the coating sticks well. Place coated shrimp on a tray.
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Heat oil in a large pan to 175°C (350°F). Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
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To make the pineapple sauce, blend pineapple chunks until smooth. Pour into a saucepan, add rice vinegar, soy sauce, brown sugar, garlic, ginger, and chili flakes if using. Cook over medium heat for 5–7 minutes until the sauce thickens slightly. Taste and adjust sweetness or tanginess as needed.
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Serve the hot coconut shrimp with pineapple sauce on the side for dipping. Garnish with lime wedges or chopped cilantro if desired.
Nutrition (per serving, approx.)
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Calories: 420
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Protein: 24 g
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Fat: 19 g
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Carbohydrates: 38 g
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Fiber: 3 g
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Sugar: 10 g
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Sodium: 690 mg
Tips
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For extra crunch, chill the coated shrimp in the fridge for 15 minutes before frying.
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If you want a lighter version, bake the shrimp on a greased baking sheet at 200°C (400°F) for 12–15 minutes, flipping halfway through.
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Unsweetened coconut can be used for a less sugary crust.
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The pineapple sauce can also be used as a glaze for chicken or grilled fish.
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Serve immediately while the shrimp are hot and crispy for the best texture.
