Shrimp Ono Nui
Submitted by gronk55
Crispy coconut-crusted jumbo shrimp fried golden and served with a tangy pineapple cocktail dipping sauce. This Hawaiian-style appetizer is ready in 20 minutes and feeds a crowd.
YIELD
8 servingsPREP
15 minCOOK
4 minREADY
20 min“Ono Nui” means “very delicious” in Hawaiian, and these coconut-crusted shrimp live up to every letter of that name.
Jumbo shrimp get a flour-and-egg dredge, then a thick coat of shredded coconut before hitting hot oil. They fry up golden and crunchy in just a few minutes.
The real magic? A quick dipping sauce made by stirring crushed pineapple into cocktail sauce. That sweet-tangy bite against the toasty coconut crunch is pure island vibes on a plate.
Kitchen Tips
- Pat your shrimp bone-dry before dredging. Moisture is the enemy of a good crust.
- Press the shredded coconut firmly onto each shrimp so it sticks. A gentle squeeze does the trick.
- Don’t crowd the fryer. Cook in batches so the oil stays hot and the coating crisps instead of steaming.
Ingredients
Directions
Roll the shrimp in flour seasoned with salt, then dip in the beaten egg.
Roll the shrimp in the coconut, covering thoroughly.
Deep-fry the shrimp in oil heated to about 350℉ (180℃) until browned and cooked through, about 3 to 4 minutes.
Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve the shrimp with the sauce on the side.
Comments
