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!
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Rinse the shrimp under cold water and pat them dry with a paper towel.
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.
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.
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.
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.
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.
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.
Transfer the sauce to a serving bowl and let it cool slightly.
Serve the crispy coconut shrimp warm with the tamarind ginger sauce on the side for dipping. Enjoy!
Serving size | (1594.3g) |
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Amount per serving | % Daily Value* |
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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% |
Source of Calories