Coconut Shrimp with Pineapple, Coconut Dipping Sauce

Coconut Shrimp with Pineapple, Coconut Dipping Sauce
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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:

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!


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