Coconut Shrimp Sweet & Spicy Pineapple Dip Sauce

A simple and delicious recipe!

Ingredients For This Recipe

3 large eggs
1 cup all purpose flour
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
½ lb large tail-on shrimp, clean
Kosher salt
Black pepper
1 cup pineapple, in small wedges
Oil spray
Sweet & Spicy Pineapple Sauce
½ cup pineapple juice
½ cup crushed pineapple
2 tbsp sambal oelek chili paste
½ cup agave syrup
1 tbsp apple cider vinegar
1 tbsp cornstarch in a slurry
Red food coloring
Kosher salt

Garnish
Minced parsley or cilantro
Royal Prestige^® Utensils
Royal Prestige^® Deluxe Easy Release 10” Skillet
Royal Prestige^® Deluxe Easy Release Accessories - Silicone Spatula
Royal Prestige^® NOVEL™ 1 QT Milk Warmer
1, 2 and 3 QT Mixing Bowls
Whisk
Chef's Knife
Bamboo Cutting Board

Preparation

In warmer, combine all ingredients for sauce, except cornstarch slurry and food coloring. Turn heat to medium high.
When mixture simmers, add cornstarch slurry. Bring to a boil, whisking constantly to prevent lumps.
Lower heat to medium. Add food coloring. Cook for 1 minute. Take off heat. Set aside.
In bowl, combine flour and salt and pepper to taste. Mix well. Set aside.
In another bowl, combine panko and coconut. Mix well. Set aside.
In another bowl, place eggs. Beat well. Reserve.
Hold shrimp by tail. Dredge in flour and shake to remove excess.
Dip in egg. Roll and coat with panko coconut mixture.
Repeat prior steps until all shrimp is breaded. Reserve.
Spray surface of skillet and preheat for 30 seconds on medium.
Add shrimp and cook for 5 minutes or until golden brown. Spray with oil.
Flip them. Cook another 2 minutes, then transfer to plate.
Add pineapple wedges to skillet. Cook on both sides until golden.
Plate shrimp, pineapple and dip sauce. Garnish with minced parsley or cilantro.

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