Nutrition Facts for Coconut shrimp with tamarind ginger sauce

Coconut Shrimp with Tamarind Ginger Sauce

Transport your taste buds to a tropical paradise with this irresistible Coconut Shrimp with Tamarind Ginger Sauce recipe! Juicy shrimp are coated in a crispy golden shell of shredded coconut and panko breadcrumbs, creating a delightful crunch with every bite. The star of the dish is the tangy-sweet tamarind ginger dipping sauce, a perfect complement with its zesty notes of fresh ginger, honey, soy sauce, and tamarind paste. Quick and easy to prepare in under 40 minutes, this crowd-pleasing appetizer or main dish is ideal for seafood lovers. Serve these golden morsels at your next gathering or as a restaurant-quality meal at home—they pair wonderfully with a crisp salad or steamed jasmine rice. Dive into a burst of flavor with this tropical-inspired creation!

Nutriscore Rating: 52/100
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Image of Coconut Shrimp with Tamarind Ginger Sauce
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Servings: 4

Ingredients

  • 500 grams large shrimp, peeled and deveined (tails on)
  • 60 grams all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 large eggs
  • 150 grams shredded unsweetened coconut
  • 120 grams panko bread crumbs
  • 500 milliliters vegetable oil (for frying)
  • 2 tablespoons tamarind paste
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons honey
  • 2 teaspoons soy sauce
  • 1 clove garlic, minced
  • 60 milliliters water
  • 1 teaspoon cornstarch

Directions

Step 1

Rinse the shrimp under cold water and pat them dry with a paper towel.

Step 2

In a shallow bowl, mix the flour, salt, and black pepper. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko bread crumbs.

Step 3

Coat each shrimp in the flour mixture, dip it into the beaten eggs, and then dredge it in the coconut-panko mixture, pressing gently to adhere. Place coated shrimp on a plate and repeat with remaining shrimp.

Step 4

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat to 180°C (350°F). Test the oil by dropping in a small piece of bread—it should sizzle and turn golden-brown in about 30 seconds.

Step 5

Fry the shrimp in batches, making sure not to overcrowd the pan. Cook each batch for 2-3 minutes, or until the shrimp are golden-brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Step 6

To make the tamarind ginger sauce, combine tamarind paste, grated ginger, honey, soy sauce, minced garlic, and water in a small saucepan. Stir well and bring to a gentle boil over medium heat.

Step 7

In a small bowl, mix the cornstarch with a teaspoon of water to form a slurry. Add the slurry to the sauce and simmer for 1-2 minutes, stirring constantly, until the sauce thickens slightly.

Step 8

Transfer the sauce to a serving bowl and let it cool slightly.

Step 9

Serve the crispy coconut shrimp warm with the tamarind ginger sauce on the side for dipping. Enjoy!

Nutrition Facts

Serving size (1594.3g)
Amount per serving % Daily Value*
Calories 6837.3
Total Fat 614.4g 0%
Saturated Fat 162.3g 0%
Polyunsaturated Fat 0.0g
Cholesterol 1348.5mg 0%
Sodium 4808.1mg 0%
Total Carbohydrate 227.9g 0%
Dietary Fiber 35.7g 0%
Total Sugars 63.9g
Protein 168.1g 0%
Vitamin D 976.1IU 0%
Calcium 576.8mg 0%
Iron 18.7mg 0%
Potassium 2351.6mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.7%
Protein: 9.5%
Carbs: 12.8%