Coconut Shrimp with Guava Sweet and Sour Sauce
Indulge in a tropical escape with this irresistible Coconut Shrimp paired with a luscious Guava Sweet and Sour Sauce. Perfectly crispy and golden, these shrimp are coated in a flavorful blend of shredded coconut and panko breadcrumbs, delivering a satisfying crunch in every bite. The accompanying sauce is a vibrant fusion of guava paste, tangy lime juice, and savory soy sauce, creating the perfect balance of sweetness and acidity. Quick and easy to prepare, this dish is ideal for entertaining or as a restaurant-quality appetizer that will impress any crowd. Serve it hot, and let the sweet and tangy dipping sauce elevate this tropical classic to new heights.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 0.5 cup Cornstarch
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 Eggs
- 0.5 cup All-purpose flour
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
- 0.5 cup Guava paste
- 0.25 cup Rice vinegar
- 2 tbsp Ketchup
- 1 tbsp Soy sauce
- 1 tbsp Fresh lime juice
- 0.25 cup Water
- 1 tsp Cornstarch (for sauce thickening)
- 1 tbsp Water (for cornstarch slurry)
Instructions
Prepare the shrimp by patting them dry with paper towels.
In a shallow bowl, mix the cornstarch, salt, and pepper.
In another bowl, lightly beat the eggs.
In a third shallow dish, mix the flour, shredded coconut, and panko breadcrumbs.
Dredge each shrimp in the cornstarch mixture, dip it in the beaten egg, and then coat it in the coconut-panko mixture. Press gently to ensure the coating adheres. Set aside.
In a large skillet or deep-fryer, heat the vegetable oil to 350°F (175°C).
Working in batches, fry the shrimp for about 2-3 minutes per side or until golden and crispy. Remove and drain on a paper towel-lined plate.
To make the guava sweet and sour sauce, combine the guava paste, rice vinegar, ketchup, soy sauce, lime juice, and 1/4 cup water in a small saucepan over medium heat. Stir until the guava paste melts and the mixture is smooth.
Mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this into the sauce and cook for 1-2 minutes until the sauce thickens. Remove from heat.
Serve the coconut shrimp hot with the guava sweet and sour sauce on the side for dipping.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.5 g | 326% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 34.0 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 557 mg | 12% | |
*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.
