Jumbo shrimp dusted in sweet coconut flour and coconut flakes then fried till golden brown. Paired with spicy pineapple cocktail sauce.

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Coconut shrimp is a fun weeknight treat. This is a dish that I really let play to its own strength, which makes it super easy in the end. Staying on the simplicity train I simply season the shrimp with salt and pepper. From there its coated in a light egg wash and then patted with flour and coconut flakes. The cocktails sauce I put together really stole the show. Together they created such a wonderful combination. Dinner came together in under a hour. Check out my tips and tricks below for the best coconut shrimp and pineapple cocktail sauce. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST COCONUT SHRIMP + PINEAPPLE COCKTAIL SAUCE

dried coconut: dried coconut comes in many varieties. some have more flavor than others. some come shredded, grated or ground. for me, i use whatever is on hand but i tend to run it through the food processor if its too large. to skip the three step breading system i run the coconut till its a little coarser then the flour that way it all sticks.

prep/ tails: coconut shrimp works best with the tails on. its easier to handle, bread and drop. if you can clean shrimp you can absolutely butterfly them too, butterflying is easy you just move the knife a little further down in the same spot you deveined at, just make sure you don’t cut the shrimp in half. alternatively you can flay the shrimp all the way through.

cocktail sauce: cocktail sauce is majority ketchup so use your favorite whether its the classic sweet variety or spicy. adjust the heat with the tabasco sauce. for this cocktail sauce whether fresh or canned make sure the pineapple is crushed but not a smooth puree. chunks will not work with this dish.

coconut flour: coconut flour plays well with other flours. so its an easy addition that wont steal the attention. it holds well in hot oil so you wont have to worry about your crust burning. on its own it has the slight smell of coconut with a hint of sweetness. its like using a sweet flour without the risk of it burning in the oil.

SIMILAR INGREDIENTS TO:

1. THAI CHILI + GARLIC FRIED SHRIMP
2. LEMON PEPPER SHRIMP W/ LEMON PEPPER RANCH
3. GRILLED SHRIMP W/ CAJUN BUTTER

ENJOY THIS RECIPE WITH:

1. NEW YORK STRIP BITES & GARLIC SPINACH
2. FETA AND SUNDRIED TOMATO ROLLED BEEF SHOULDER
3. CHEF’S SALAD + GOLDEN RANCH

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Coconut Shrimp + Pineapple Cocktail Sauce

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INGREDIENTS

• 2-3LB Jumbo Shrimp, peeled and deveined
• Salt
• Pepper
• 2 Eggs +2 Tb Milk
• 1c Coconut Flour
• 3/4c Coconut Flakes, fine
• 1c Flour
• Pineapple Cocktail Sauce
• 3/4c Ketchup
• 2Tb Horseradish
• 1/2tsp Worcestershire Sauce
• 1/2c Pineapple, crushed
• 1/2tsp Sugar
• 1/2tsp Salt
• Tabasco, to taste

INSTRUCTIONS

• Start off by making the cocktail sauce. Combine all the ingredients together, then add in tabasco to taste. Stir then chill in the refrigerator.
• Season shrimp with salt and pepper. Toss with egg mixture till its completely coated.
• In a pan combine together both flours, and coconut flakes. Toss the shrimp in the flour till its evenly coated. Set to the side until all the shrimp are completed.
• Heat cooking oil to 375F . Drop the shrimp in batches till its golden brown so about 4 minutes.
• Remove the shrimp from the grease and lightly season with salt.
• Serve with pineapple cocktail sauce.

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