Coconut Shrimp Dinner Recipe
Five coconut-breaded jumbo shrimp, served with Caribbean sweet and sour sauce.
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Ingredients
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Shrimp
Caribbean Sweet and Sour Sauce
Method
Shrimp Preparation
- 1
Prepare the Shrimp
In a medium bowl, season the peeled and deveined jumbo shrimp with salt and black pepper. Set aside.
- 2
Set Up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with coconut flakes.
- 3
Bread the Shrimp
Coat each shrimp in flour, then dip it into the beaten eggs, and finally roll it in the coconut flakes until fully coated.
Cooking the Shrimp
- 4
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, avoiding overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 6
Drain the Shrimp
Once cooked, remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
Caribbean Sweet and Sour Sauce Preparation
- 7
Combine Ingredients
In a saucepan over medium heat, combine pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, and grated ginger. Stir well.
- 8
Thicken the Sauce
In a separate bowl, mix cornstarch and water to form a slurry. Gradually add this to the saucepan while stirring continuously until the sauce thickens.
- 9
Add Veggies
Stir in the chopped red bell pepper and sliced green onion. Cook for an additional 2-3 minutes until the vegetables are tender.
Serving
- 10
Plate the Dish
Arrange the crispy coconut shrimp on a serving platter and drizzle the Caribbean sweet and sour sauce over them or serve the sauce on the side.
- 11
Garnish (optional)
Garnish with additional chopped green onions or cilantro if desired.