Coconut Shrimp with Pineapple Dip

 

Crispy coconut-coated shrimp served with a sweet and tangy pineapple dipping sauce — perfect for parties or a tropical-inspired meal!

 Ingredients (4 servings)

For the Shrimp 

500 g (1 lb) large shrimp, peeled & deveined

½ cup all-purpose flour 

2 large eggs , beaten

1 cup shredded sweetened coconut 

1 cup panko breadcrumbs 

Salt & pepper 

Vegetable oil  for frying

For the Pineapple Dip 

1 cup fresh or canned pineapple, finely chopped 

2 tbsp honey 

1 tbsp lime juice 

1 tsp soy sauce 

½ tsp chili flakes  (optional for a little kick)

 Instructions

1. Prepare the Shrimp 

Pat shrimp dry and season lightly with salt & pepper.

Set up a breading station:

Bowl 1: flour

Bowl 2: beaten eggs

Bowl 3: panko + shredded coconut

Dredge each shrimp in flour, then dip in egg, then coat in coconut-panko mixture. Press gently to stick.

2. Fry the Shrimp 

Heat ½ inch of vegetable oil in a skillet over medium-high heat.

Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy.

Remove and drain on paper towels.

3. Make the Pineapple Dip 

In a small bowl, combine chopped pineapple, honey, lime juice, soy sauce, and chili flakes (if using).

Stir until well mixed. Adjust sweetness or tanginess to taste.

4. Serve 

Arrange crispy coconut shrimp on a platter.

Serve with pineapple dip on the side.

Garnish with lime wedges and fresh cilantro if desired. 

 Tips & Variations

Bake instead of frying for a lighter version: 200°C (400°F) for 12–15 minutes, turning halfway.

Add a splash of orange juice  to the dip for extra tropical sweetness.

Use unsweetened coconut if you want a less sweet, more toasted flavor.

 Serving Suggestion

Serve with steamed jasmine rice , a crisp green salad , or as a party appetizer with cocktail skewers .