Coconut Shrimp and Pineapple Sauce

When I lived in Georgia, I worked at a resort hotel on Jekyll Island as a bartender and one of my favourite dishes that they would serve up was Coconut Shrimp and they made this amazing pineapple dipping sauce to serve with it.  I inducted the methods into my own little line up of meals and let me say this – the effort is so worth it!  The shrimp has a spicy bite to it that is sweetened by the sauce, and the two flavours just tango on your tongue!

This is a bit of an involved process unless you have a large deep fat fryer, which I don’t.  As I don’t, I am not sure how much you could speed up the process with one because the shrimp can be rather fragile.

Ingredients

1/4 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1/2 cup water

4 – 5 drops Tabasco sauce

1/2 teaspoon chili powder

1 1/2 cups coconut flakes

1 Tablespoon red pepper flakes

1 pound large uncooked shrimp, de-veined (I prefer tails off, this is up to you though)

Directions

  • Heat frying oil to 350-375 degrees.
  • Blend together in a large bowl the cornstarch, powder and soda.
  • In a separate bowl, beat egg and water well until frothy.
  • Add egg to dry mixture, stirring only until everything is moist.
  • Fold in chili powder and Tabasco sauce.
  • On a large flat surface, blend coconut and red pepper flakes.
  • Rinse shrimp in cold water and pat dry with a paper towel.
  • Drag shrimp through batter, gently shaking off excessive batter.
  • Lay battered shrimp on coconut mixture, covering both sides thoroughly.
  • Drop into heated fryer oil and fry for about 3 minutes, or until golden brown.
  • Lay cooked shrimp on oil absorbent paper or a wire rack to drain.

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Pineapple Sauce Ingredients

1/4 cup coconut flakes

16 ounces crushed pineapple, mostly drained

3 Tablespoons brown sugar, packed

1 teaspoon paprika

1/2 teaspoon fresh ground black pepper

Pineapple Sauce Directions

  • Blend all ingredients in a small bowl.
  • Heat over low to medium heat until brown sugar dissolves.
  • Cool before serving.

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2 Comments to “Coconut Shrimp and Pineapple Sauce”

  1. Oh I have to try this tonight!

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