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Chef Ava

Crispy Coconut Shrimp with Pineapple Chili Sauce

These crispy coconut shrimp deliver the perfect crunch with a touch of tropical sweetness. Served with a warm, tangy pineapple chili sauce, this easy recipe is ready in just 35 minutes and perfect for casual dinners or entertaining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Fusion
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g large shrimp, peeled and deveined
  • 80 g shredded coconut
  • 100 g panko breadcrumbs
  • 125 g all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and black pepper to taste
  • oil for frying
  • 165 g fresh pineapple, diced
  • 85 g honey
  • 1-2 tbsp chili paste
  • 1 tbsp lime juice
  • pinch of salt

Equipment

  • mixing bowls
  • skillet
  • saucepan
  • tongs
  • paper towels

Method
 

  1. Set up three shallow bowls: one with flour, one with beaten eggs, and one with shredded coconut, panko, garlic powder, paprika, salt, and pepper mixed together.
  2. Pat shrimp completely dry. Coat each shrimp in flour, dip into egg, then press firmly into the coconut mixture until fully coated.
  3. Heat about 1/2 inch of oil in a skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side until golden and crisp.
  4. Transfer shrimp to a paper towel-lined plate and season immediately with salt.
  5. In a saucepan, combine diced pineapple, honey, chili paste, lime juice, and a pinch of salt.
  6. Cook over medium heat for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Blend the sauce if desired for a smoother texture.
  8. Serve shrimp warm with pineapple chili sauce on the side.

Notes

Always pat shrimp completely dry before breading to ensure a crispy coating. Press the coconut-panko mixture firmly onto each shrimp. Fry in small batches to maintain oil temperature. For a lighter option, air fry at 200°C for 8–10 minutes. The sauce can be made ahead and stored in the fridge for up to 4 days.