Coconut Shrimp Recipe
spicy house-made pineapple chutney
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Ingredients
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Coconut Shrimp
Spicy House-Made Pineapple Chutney
Method
Coconut Shrimp
- 1
Prep shrimp
Pat shrimp dry with paper towels. Lightly butterfly larger shrimp by slicing along the back without cutting through; this helps them lay flat and hold coating.
- 2
Set up breading station
In a shallow bowl, whisk together flour, salt, black pepper, and paprika. In a second bowl, beat eggs with the milk until combined. In a third bowl, combine panko and shredded coconut, mixing evenly.
- 3
Breading process
Working in batches, dredge each shrimp in seasoned flour, shaking off excess. Dip into egg mixture, then press into the panko-coconut mixture to coat thoroughly, pressing gently so coconut adheres. Place breaded shrimp on a wire rack while heating oil.
- 4
Heat oil
Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a deep fryer set to 350°F/175°C). Heat over medium-high heat until oil reaches 350°F (use thermometer) or a small piece of bread sizzles and browns in about 45–60 seconds.
- 5
Fry shrimp
Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, turning once, until golden brown and cooked through (internal temperature ~120–125°F; shrimp will be opaque). Adjust heat as needed to maintain oil temperature. Transfer fried shrimp to a paper-towel-lined baking sheet or wire rack. Keep warm in a 200°F oven if frying in multiple batches.
- 6
Serve
Arrange coconut shrimp on a platter with lime wedges and a bowl of the spicy pineapple chutney for dipping.
Spicy House-Made Pineapple Chutney
- 7
Combine ingredients
In a small saucepan over medium heat, combine diced pineapple, minced onion, grated ginger, minced garlic, chopped red chili, apple cider vinegar, brown sugar, lime juice, soy sauce, salt, and water. Stir to combine.
- 8
Simmer
Bring mixture to a gentle boil, then reduce heat to low and simmer, stirring occasionally, for 12–18 minutes until pineapple softens and chutney thickens to a jam-like consistency. Mash slightly with the back of a spoon for a smoother texture or leave chunkier as preferred.
- 9
Adjust seasoning
Taste and adjust balance: add more brown sugar for sweetness, more vinegar or lime for acidity, or more chopped chili for heat. If too thick, stir in 1–2 tablespoons of water and simmer 1–2 minutes more.
- 10
Finish
Remove from heat and let cool slightly. Stir in chopped cilantro if using. Transfer to a serving bowl; chutney can be served warm or at room temperature. Refrigerate leftovers in an airtight container for up to 1 week.
