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If you are looking for a dish that captures the essence of a tropical paradise, look no further than Tropical Bliss Coconut Crusted Shrimp with Pineapple Sauce. This delightful recipe combines the succulent flavor of shrimp with the sweet crunch of coconut, creating a dish that is as visually appealing as it is delicious. The addition of a vibrant pineapple sauce elevates this dish further, making it a perfect choice for both casual gatherings and elegant dinner parties.

Coconut Crusted Shrimp with Pineapple Sauce

Indulge in a taste of paradise with this Tropical Bliss Coconut Crusted Shrimp paired with a sweet and tangy pineapple sauce. This delightful dish combines the crispy crunch of coconut with juicy shrimp, creating a perfect balance of flavors and textures. Ideal as an appetizer or main course, it brings the essence of tropical beaches right to your kitchen. Perfect for gatherings or a special dinner, this recipe is sure to impress and satisfy every palate. Enjoy creating this tropical delight at home!
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Ingredients
  

For the Coconut Crusted Shrimp:

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs

1 cup shredded coconut (sweetened or unsweetened, to your preference)

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil for frying

For the Pineapple Sauce:

1 cup fresh pineapple, diced (or use canned pineapple, drained)

1 tablespoon honey (adjust based on sweetness preference)

1 tablespoon soy sauce

1 teaspoon lime juice

1 teaspoon fresh ginger, minced

Red pepper flakes (optional, for heat)

Instructions
 

Prepare the Coconut Crust:

    - Set up a breading station with three shallow dishes. In the first dish, add the flour, seasoned with salt, pepper, garlic powder, and paprika. In the second, beat the eggs. In the third, combine the shredded coconut and panko breadcrumbs.

      Bread the Shrimp:

        - Dip each shrimp first into the flour mixture, ensuring it's well-coated. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, roll it in the coconut and panko mixture, pressing gently to ensure the coating sticks. Place the breaded shrimp on a plate and set aside.

          Fry the Shrimp:

            - In a deep skillet or frying pan, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot (test by adding a small piece of bread; if it sizzles, it’s ready), carefully add the breaded shrimp in batches, making sure not to overcrowd the pan.

              - Fry the shrimp for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to absorb excess oil.

                Make the Pineapple Sauce:

                  - While the shrimp are frying, combine the diced pineapple, honey, soy sauce, lime juice, minced ginger, and red pepper flakes (if using) in a saucepan. Cook over medium heat for about 5-7 minutes, stirring occasionally until the sauce thickens slightly and the pineapple softens.

                    Serve:

                      - Arrange the coconut crusted shrimp on a serving platter and drizzle with the warm pineapple sauce. Garnish with lime wedges and fresh cilantro if desired.

                        Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings

                          Enjoy your Tropical Bliss Coconut Crusted Shrimp with Pineapple Sauce as a delightful appetizer or main course that brings the flavors of the tropics to your table!