Coconut Shrimp with Pineapple Coconut Dipping Sauce- Golden,Sweet and Crisp - Always a Favorite!
Coconut Shrimp with Pineapple Coconut Dipping Sauce
The Shrimp:
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
12-16 ounces raw, large shrimp, peeled and deveined with tails attached
Cooking Oil
Begin with three medium sized bowls. Combine the flour, salt, and pepper into one bowl.
Beat the three eggs in the second bowl.
Mix the Panko and coconut in the third bowl.
Dredge the shrimp in the flour, next dip it in the beaten eggs making sure it's completely wet, and then dredge the shrimp in the coconut mixture, pressing so that the coconut will stick to the shrimp. You want lots of coconut on each shrimp. Set coated shrimp aside on a cookie sheet while you coat the remaining shrimp.
Add about 1/4 inch oil to the bottom of a large skillet. Fry the coconut shrimp over medium-low heat in batches of about seven or eight shrimp at a time. Do not crowd the shrimp in your skillet. Flip each shrimp after two minutes and fry on the other side for two more minutes or until just golden brown. Do NOT overcook the shrimp or they will be rubbery.
Remove the shrimp from the skillet and place on a paper towel as you fry the rest of the shrimp.
Pineapple-Coconut Dipping Sauce
1 1/4 cups sugar
4 Tablespoons cornstarch
1 1/4 cups Coconut Milk
1 cup water
10 ounces Pineapple Preserves
2 Tablespoons butter
In a medium sauce pan, whisk together the sugar and cornstarch. Add the next three ingredients and stir well to combine. Place over medium heat and bring to a boil for one to two minutes or until slightly thickened; stirring often. It should coat a spoon dipped in the sauce. Remove from the heat and add the butter. Stir until the butter is melted and incorporated. Serve chilled or at room temperature with the shrimp.
The sauce also works well with pork chops, chicken, and ham.
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Mt. Sterling, KY 40353
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