Coconut shrimp & pineapple chutney require only a handful of ingredients to create a delicious party appetizer, reminiscent of the tropics, that’s perfect for serving when you’re planning a fun night with friends.
Coat the shrimp the day or night before your soiree then all you have to do is cook them when guests arrive. The chutney can be made days in advance, which, if you entertain regularly, is very handy. The more advanced prep work you can do, the more you can enjoy the party too.
coconut shrimp with pineapple chutney
- 40 large raw shrimp, peeled & deveined leaving tails intact
- 1/2 cup cornstarch cornflour
- pinch of salt
- 3 large eggs
- 2 cups unsweetened flaked coconut
- 1 1/2 cups panko breadcrumbs
- canola oil for deep frying
- 3 cups diced pineapple
- 1 jalapeno pepper, diced
- 3/4 cup white wine vinegar
- 3/4 cup granulated sugar
- 1/2 teaspoon ground ginger
- pinch of salt
- Combine all the ingredients in a medium saucepan over medium heat, stirring, until the sugar is dissolved. Cook, uncovered, stirring occasionally, for 17 to 20 minutes or until thickened – chutney will thicken further on cooling. Serve with shrimp.
To make the shrimp:
- Once the shrimp are peeled with their tails still intact, cut each shrimp along the back almost through to the other side & flatten each one slightly – you’re butterflying the shrimp. Place on a baking sheet.
- Place the coconut in a large, shallow dish. Place the cornstarch in a shallow dish with a pinch of salt. Whisk the eggs in a shallow dish. Toss shrimp, one by one into flour, dip into the egg, letting excess egg run off. Press shrimp into coconut until each one is well coated. Place on the baking sheet & repeat with remaining shrimp.
- Heat the oil in a large frying pan over medium-high heat. Cook shrimp in 4 to 5 batches for about 2 minutes or until golden-brown. Remove to a baking sheet lined with paper towel; keep warm. Serve with chutney.
Try this tropical pineapple salsa.