Coconut Shrimp with Pineapple, Coconut Dipping Sauce
Servings: 4: 5–6 shrimp per person or great for an appetizer
Preparation Time: 30 minutes
Ingredients:
Pineapple Coconut Dipping Sauce:
- 1/2 cup sour cream
- 1/2 cup crushed pineapple
- 1/4 cup Coconut Cream Concentrate
- 2 tablespoons whole cane sugar
Coconut Shrimp:
- 4–6 cups coconut oil
- 1/2 pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
- 1 1/2 cups all-purpose, coconut, or sprouted spelt flour (any combo will work)
- 2 tablespoons whole cane sugar
- 1/2 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup panko bread crumbs
- 1/2 cup coconut flakes
Directions:
Place 3/4 cup of flour on a plate. Place remaining 3/4 cup flour in a bowl with sugar, cornstarch, and salt. Stir the milk into the flour mixture. Let rest for 5 minutes.
Combine panko and coconut on a plate.
Assemble shrimp, flour, flour/milk mixture, and panko/coconut mixture.
Heat the oil to 350 degrees F in a heavy pan. Dredge the butterflied shrimp in flour, then dip in flour/milk mixture, and cover with panko/coconut mixture.
Set aside on the parchment paper or plate until all the shrimp are battered.
Place the shrimp in oil, 6 at a time, for 2–3 minutes, turning once. Remove to a wire rack or paper towels.
Continue until all shrimp are cooked.
Cheryl from Oklahoma City, Oklahoma, won $50 for this recipe and photo! Submit your recipes and photos here!
