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Eggless Coconut Shrimp with Pineapple Ginger Dipping Sauce

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5 from 1 review

If you’re looking for light, crispy fried coconut shrimp without the eggs, these Eggless Coconut Shrimp have got you covered. They’re so good, you’d never know that they were egg, dairy & grain free.

Ingredients

Scale

For the eggless coconut shrimp:

For the pineapple ginger dipping sauce:

  • 1 cup / 150 g fresh or frozen pineapple chunks
  • 1/4 cup / 60 ml water
  • 2 tbsp / 30 ml lime juice
  • 2 tbsp / 30 honey
  • 2 tsp / 6 g ground ginger
  • 1 tsp / 5 ml coconut aminos

For frying:

Instructions

  1. PREP: Put the tapioca starch into a ramekin and pour the coconut milk into a second ramekin or bowl that is deep enough to dip the shrimp into easily. Add the cassava flour, unsweetened coconut, sea salt and garlic powder to a third bowl and stir together until evenly blended.
  2. BREAD: Take a shrimp by the tail and dip it to coat lightly in the tapioca starch, shaking off any excess. Dip the coated shrimp into the coconut milk evenly, then gently let the excess liquid drip off. Place the shrimp into the breading mixture, covering it evenly and pressing lightly to stick. Transfer the breaded shrimp to a large plate or baking tray. Repeat with all of the shrimp until they are breaded, then pop the plate or baking tray into the fridge to chill.
  3. SIMMER: Add all of the dipping sauce ingredients to a small saucepan on the stove over low medium heat. Bring to a gentle simmer and cook, stirring often, until the mixture has thickened and combined into a syrupy liquid, about 8 – 10 minutes. It will look almost too thick, but that will change once it’s blended!
  4. BLEND: Transfer the syrupy sauce mixture to a high sided jar or blending container and blend until smooth using an immersion blender. Save the dipping sauce for later.
  5. FRY: Add enough oil to a 6.5 quart dutch oven or similar pan (see notes) to give a frying depth of at least an inch. Heat the oil to 375 F / 190 C and use a deep fry thermometer to make sure the oil temperature stays consistent, adjusting the burner temperature as needed. Working in batches as necessary, add the shrimp to the hot oil and cook, turning at least once, so that both sides are golden brown.
  6. SERVE: Transfer the cooked shrimp to a paper towel lined plate and repeat until all of the shrimp have been fried. Sprinkle with a little salt and serve with the dipping sauce on the side.

Equipment

Notes

For frying like this, choose a heavy bottomed pan with good heat distribution for even oil temperatures. Make sure it has enough room and high enough sides for both the food you are frying and to accommodate the oil as it can foam up & rise when the food is added.

Do not be tempted to bake these: I have tested this a few different ways and the end result was soggy on the outside, gummy on the inside. Frying allows that excess moisture to heat up quickly enough to evaporate, leaving behind a crispy coating. The oven cannot replicate that even at higher temperatures.

Find it online: https://meatified.com/eggless-coconut-shrimp-aip/