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!
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Recipe Information
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
Instructions
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!
Nutrition Facts
Calories |
6837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 614.4 g | 788% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1348 mg | 450% | |
| Sodium | 4808 mg | 209% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 63.9 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 24.4 mcg | 122% | |
| Calcium | 577 mg | 44% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2352 mg | 50% | |
*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.
