Tropical Coconut-Crusted Shrimp with Pineapple Dipping Sauce
Indulge in a delightful blend of flavors with this Tropical Coconut-Crusted Shrimp recipe. Fresh, large shrimp are butterflied and coated in a crispy, golden coconut crust, then fried to perfection. Paired with a warm, sweet pineapple dipping sauce infused with a hint of pina colada, this dish is perfect for a quick appetizer or an elegant dinner. With its tropical flair, it's sure to impress your guests and elevate your culinary repertoire—all ready in under 30 minutes!
4
Servings
N/A
Calories
7
Ingredients
Ingredients
large shrimp
1 lb (peeled and deveined)
all-purpose flour
1/3 cup (none)
egg whites
2 (lightly beaten)
flaked coconut
1 1/3 cups (none)
oil
for deep-fat frying (none)
pineapple preserves
12 ounces (none)
pina colada nonalcoholic drink mix
1 tablespoon (thawed)
Instructions
1
Start by butterflying the shrimp: make a deep cut along the inner curve of each shrimp, being careful not to cut all the way through. Flatten them gently on a cutting board for even cooking.
2
Prepare three shallow dishes: one with flour, one with lightly beaten egg whites, and another with flaked coconut.
3
Dredge each shrimp in flour, ensuring they are fully coated, then shake off any excess flour.
4
Next, dip the shrimp into the beaten egg whites, allowing any excess to drip off, before rolling them in the flaked coconut until thoroughly coated.
5
Heat oil in a deep fryer or deep skillet to 350°F (175°C). Fry the shrimp in batches for 1 to 1.5 minutes, or until they turn a beautiful golden brown. Be sure not to overcrowd the pan to maintain oil temperature.
6
Once fried, transfer the shrimp to a clean paper bag or paper towels to drain any excess oil.
7
For the dipping sauce, warm the pineapple preserves in a small saucepan over low heat until melted. Stir in the thawed pina colada mix until well combined and heated through.
8
Serve the crispy coconut shrimp warm alongside the sweet pineapple dipping sauce for an irresistible treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut-Crusted Shrimp?
It is a dish featuring large butterflied shrimp coated in a crispy coconut crust, fried until golden, and served with a sweet pineapple and pina colada dipping sauce.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
How long does it take to make this recipe?
The entire recipe can be prepared and cooked in under 30 minutes.
What ingredients are needed for the coconut shrimp coating?
You will need all-purpose flour, lightly beaten egg whites, and flaked coconut.
What goes into the pineapple dipping sauce?
The sauce is made from 12 ounces of pineapple preserves and 1 tablespoon of thawed nonalcoholic pina colada drink mix.
How should I prepare the shrimp before coating?
The shrimp should be peeled, deveined, and butterflied by making a deep cut along the inner curve and flattening them gently.
What is the correct temperature for frying the shrimp?
The oil should be heated to 350°F (175°C) in a deep fryer or deep skillet.
How long do the shrimp need to fry?
Fry the shrimp in batches for 1 to 1.5 minutes until they are golden brown.
How do I ensure the coconut coating sticks to the shrimp?
Dredge the shrimp in flour first, then dip in egg whites, and finally roll them in the flaked coconut.
What should I do after frying the shrimp?
Transfer them to a clean paper bag or paper towels to drain any excess oil.
How do I prepare the dipping sauce?
Warm the pineapple preserves in a saucepan over low heat until melted, then stir in the pina colada mix until heated through.
Can I use frozen shrimp for this recipe?
Yes, but ensure the shrimp are completely thawed and patted dry before beginning the coating process.
Is this recipe suitable for appetizers or a main course?
It works perfectly as either a quick appetizer or an elegant dinner main course.
What type of coconut is best for this recipe?
The recipe calls for 1 1/3 cups of flaked coconut for the best texture and flavor.
Can I use a deep skillet instead of a deep fryer?
Yes, a deep skillet works well as long as you maintain the oil temperature at 350°F.
Why should I butterfly the shrimp?
Butterflying the shrimp creates more surface area for the coconut crust and ensures even cooking.
What is the purpose of the egg whites in this recipe?
The egg whites act as a binder to help the coconut flakes adhere to the shrimp without being too heavy.
Should I fry all the shrimp at once?
No, fry them in batches to avoid overcrowding the pan, which can lower the oil temperature.
What kind of flour is used?
The recipe uses 1/3 cup of standard all-purpose flour.
What flavor profile does the sauce have?
The sauce is warm and sweet with a tropical hint of pineapple and coconut from the pina colada mix.
Can I make this recipe gluten-free?
To make it gluten-free, you would need to substitute the all-purpose flour with a gluten-free flour blend.
How many shrimp are in 1 lb?
Large shrimp usually range from 21 to 30 shrimp per pound.
What are the tags associated with this recipe?
Common tags include shrimp, coconut, fried shrimp, appetizer, tropical, quick meal, and seafood.
How do I prevent the coconut from burning?
Keep the oil at exactly 350°F and monitor the shrimp closely, as they only need about a minute to cook.
Can I use alcoholic pina colada mix?
The recipe specifies nonalcoholic mix, but you can use alcoholic mix if preferred, though it may slightly alter the flavor.
What if I don't have pineapple preserves?
You could substitute with apricot preserves or orange marmalade for a similar sweet and tangy effect.
What is the best way to reheat leftover coconut shrimp?
Reheat them in an oven or air fryer at 350°F for a few minutes to maintain their crispiness.
Does this recipe contain dairy?
No, based on the ingredients list, this recipe is dairy-free.
Can I bake these instead of frying?
While this recipe is designed for frying, you can bake them at 400°F for about 10 minutes, though they won't be as golden.
Is the dipping sauce served hot or cold?
The instructions recommend serving the dipping sauce warm.