Coconut Shrimp with Pineapple Fried Rice and Sweet Peach Dipping Sauce
You can experience an amazing tropical meal right in your kitchen by making this Coconut Shrimp and Pineapple Fried Rice for your family! This dish has to be one of the top five dishes I have made this past year. I think it is because this dish includes three of my favorite things- shrimp, fried rice and my peach preserves! I found that this dish was easy and fairly quick to make. The star of the recipe is Miss Lena’s Peach Preserves as it is the key ingredient to the dipping sauce. Our peach preserves are all natural and authentic and made with my mother’s touch. If you are new to following me, my mother taught me how to make peach and pear preserves when I was a kid. I started my jam brand during the middle of the pandemic in August of 2020 and I love sharing recipes that showcase my jam in various ways outside of a piece of toast. Get Jammin and grab a jar! The link to order is below in the recipe. Make sure to tag me on social media if you make this dish!
Ingredients to Make Pineapple Fried Rice
2 tablespoons of olive oil
2 cups of (cooked day old) basmati rice
1 red pepper, diced
1 cup of chopped pineapple
1 shallot, diced
3 cloves of garlic, minced
3 scallions, chopped
2 tablespoons of soy sauce
2 teaspoons of Sriracha sauce
1/2 cup of unsalted cashews
Salt and pepper to taste
Directions to Make Pineapple Fried Rice
Over medium high heat, add olive oil to a wok.
Add chopped pineapple and red bell pepper and cook until pineapple starts to caramelize.
Add green onions, shallots and garlic and cook for 2-3 minutes and then remove from the wok.
Add another tablespoon of olive oil and then the cooked rice. Fry for about two minutes and then add the soy sauce and sriracha sauce.
Mix well until the soy sauce and sriracha is well combined and then add the cashews.
Ingredients Needed to Make Coconut Shrimp
1 lb of large cleaned and deveined shrimp
1 cup of all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of garlic powder
1/2 teaspoon of paprika
2 eggs, beaten
1 cup of Panko
1 cup of coconut flakes
Oil for frying
Directions to Make Coconut Shrimp
Clean and butterfly the shrimp.
Season shrimp with salt, pepper, garlic powder, and paprika.
Add flour to a bowl and add the same seasonings.
In another bowl, beat two eggs and set aside.
In another bowl, combine the coconut and Panko and mix well.
Add the shrimp into the seasoned flour, then into the beaten egg, and finally into the Panko and coconut mixture. Make sure to press the coconut and Panko mixture into the shrimp.
Place on a wire rack until all the shrimp are coated.
In a large cast iron skillet, add vegetable oil.
On medium heat, fry 5-6 shrimp at a time until golden brown. Add to a paper towel line plate while you fry the rest.
Ingredients for the Dipping sauce
1/2 cup of sweet Thai chili sauce
3 tablespoons of Miss Lena’s Peach Preserves
1 scallion, finely chopped
Directions to Make the Dipping Sauce
In a small saucepan, add sweet chili sauce and peach preserves and mix well.
Once heated through, add chopped scallions. Serve with coconut shrimp.