American · Dinner
Hawaiian Coconut Shrimp
A Hawaiian beach shack classic, large shrimp coated in shredded coconut and panko, fried golden, and served with a pineapple dipping sauce.
$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
485Calories
28gProtein
26gFat
32gCarbs
8gSugar
2gFiber
680mgSodium
172mgChol
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Instructions
1
Prep
Combine pineapple juice, sweet chilli sauce, and lime juice in a bowl. Mix desiccated coconut and panko breadcrumbs in a shallow dish. Season flour with salt and white pepper in another shallow dish. Beat eggs in a third dish. Set up dredging station: flour, egg, coconut-panko.
2
Simmer
Heat pineapple juice mixture in a small saucepan over medium heat to a gentle simmer, about 2 minutes. Stir in cornstarch slurry and cook 2 minutes until thickened and translucent. Set aside to cool completely.
3
Build
Coat each shrimp in seasoned flour, shaking off excess. Dip in beaten egg, then press firmly into coconut-panko mixture on all sides until fully coated. Arrange coated shrimp on a tray.
4
Fry
Heat oil to 180°C in a deep heavy-based pan. Fry shrimp in batches of 5–6 for 2–3 minutes, turning once, until deep golden and crispy. Drain on a wire rack.
5
Plate
Arrange fried shrimp on a serving plate and serve immediately with cooled pineapple dipping sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) large raw shrimp
- 80g (2.8 oz) desiccated coconut
- 60g (2.1 oz) panko breadcrumbs
- 60g (2.1 oz) plain flour
- 2 large eggs
- 0.5 tsp salt
- 0.25 tsp white pepper
- 500ml (2 cup) vegetable oil
- 120ml (1/2 cup) pineapple juice
- 2 tbsp sweet chilli sauce
- 1 tbsp lime juice
- 1 tsp cornstarch