Coconut Shrimp with Pineapple Ginger Dipping Sauce

Updated at: Thu, 17 Aug 2023 12:14:53 GMT

Step 1

Put tapioca starch onto a small bowl. Pour coconut milk into a second bowl that is deep enough to dip shrimp into it easily. In a third bowl add cassava flour, coconut, sea salt, and garlic powder and stir to combine.

Step 2

Take a shrimp by the tail and dip it to coat lightly in tapioca starch, shaking off any excess. Dip coated shrimp into coconut milk, then gently let the excess liquid drip off. Place shrimp into breading mixture, covering it evenly and pressing lightly to stick. Transfer breaded shrimp to a large plate. Repeat with all shrimp and place plate in refrigerator to chill.

Step 3

For the sauce: Add all sauce ingredients to a small saucepan and cook over medium-low heat. Bring to a gentle simmer and cook, stirring often, until mixture has thickened and combined into a syrupy liquid.

Step 4

Transfer sauce to a blender and blend until smooth. Set sauce aside.

Step 5

Add enough oil to a heavy bottomed Dutch oven to mostly cover shrimp-choose something that has enough room that oil won't overflow. Heat the oil to 350F, using a thermometer to make sure the oil temp stays consistent.

Step 6

Working in batches, add shrimp to oil and cook, turning at least once so that both sides are golden brown and cooked through. Transfer cooked shrimp to a paper towel lined plate and repeat until all the shrimp have been fried.

Step 7

Sprinkle with salt to taste and serve with dipping sauce. Caution shrimp holds heat.

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