Crispy Hawaiian Garlic Shrimp With Lime Coconut Glaze

Craving a taste of the tropics? Look no further than these Crispy Hawaiian Garlic Shrimp! This recipe brings the vibrant flavors of Hawaii right to your kitchen. Imagine succulent, perfectly crispy shrimp coated in a delightful garlic crunch, then drizzled with a luscious lime coconut glaze. It’s a symphony of sweet, savory, and tangy – utterly irresistible! This dish is surprisingly easy to make and guaranteed to impress your family and friends. Get ready to transport your taste buds to a sun-kissed island with every bite!

Ingredients You’ll Need

• 500 g (1 lb 6 oz) Large Shrimp, Peeled and Deveined: We recommend using large shrimp (21-25 count per pound) as they hold up best to the coating and cooking process. Ensure they are thoroughly peeled and deveined for optimal flavor and texture.
• 2 Tbsp (30 ml) Olive Oil: Extra virgin olive oil is preferred for its flavor, but any good quality olive oil will work. This is used for frying the shrimp to achieve that golden-crisp exterior.
• ½ cup (65 g) Panko Breadcrumbs: Panko breadcrumbs are essential for achieving an incredibly crispy coating. They are larger and flakier than regular breadcrumbs, resulting in a superior texture.
• ¼ cup (30 g) Unsweetened Shredded Coconut Flakes: The coconut adds a subtle sweetness and tropical aroma that perfectly complements the other flavors. Be sure to use *unsweetened* flakes to avoid overpowering the glaze.
• 2 cloves Garlic, Minced: Freshly minced garlic is key for that authentic Hawaiian garlic shrimp flavor. Don’t skimp on the garlic!
• ½ tsp (2 g) Kosher Salt: Kosher salt is preferred for its clean flavor and larger crystals, which help to season the shrimp evenly.
• ¼ tsp (1 g) Freshly Ground Black Pepper: Freshly ground black pepper provides a more robust and aromatic flavor than pre-ground pepper.
• 1 tsp (5 ml) Soy Sauce (halal‑certified): Soy sauce adds umami and depth of flavor to the shrimp. Using a halal-certified soy sauce ensures it meets specific dietary requirements.
• 1 tsp (5 ml) Halal‑certified Fish Sauce (optional): Fish sauce is a staple in Southeast Asian cuisine and adds a unique savory complexity. It’s optional, but highly recommended for an authentic Hawaiian flavor. Ensure it is halal-certified if needed.
• ¼ cup (60 ml) Coconut Cream: Full-fat coconut cream provides richness and creaminess to the glaze. Don’t confuse this with coconut milk; coconut cream is much thicker.
• 2 Tbsp (30 ml) Fresh Lime Juice: Freshly squeezed lime juice is crucial for the bright, tangy flavor of the glaze. Bottled lime juice simply doesn’t compare.
• Zest of 1 Lime: Lime zest adds an extra layer of citrus aroma and flavor to the glaze.
• 1 Tbsp (15 ml) Honey: Honey balances the acidity of the lime juice and adds a touch of sweetness to the glaze.
• Pinch of Red Pepper Flakes: A pinch of red pepper flakes adds a subtle kick of heat to the glaze. Adjust the amount to your preference.
• 2 Tbsp (30 g) Macadamia Nuts, Toasted and Coarsely Chopped: Toasted macadamia nuts provide a delightful crunch and nutty flavor. Toasting them enhances their flavor and texture.
• 1 Tbsp (5 g) Fresh Cilantro, Chopped: Fresh cilantro adds a bright, herbaceous note to the dish.
• ¼ cup (40 g) Fresh Pineapple Chunks (optional, for garnish): Pineapple chunks add a burst of sweetness and tropical flavor. They’re optional, but a lovely addition for presentation and taste.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Panko Breadcrumbs: If you don’t have panko, you can use regular breadcrumbs, but the coating won’t be quite as crispy.
• Coconut Flakes: If you’re not a fan of coconut, you can omit them entirely, or substitute with finely crushed cornflakes for extra crunch.
• Fish Sauce: If you don’t have fish sauce, you can add an extra teaspoon of soy sauce.
• Macadamia Nuts: Cashews or peanuts can be used as a substitute for macadamia nuts.

Let’s Get Cooking: Step-by-Step Instructions

1. Prepare the Shrimp: Begin by thoroughly patting the shrimp dry with paper towels. This is crucial for achieving a crispy coating. Moisture is the enemy of crispiness! Season generously with kosher salt, freshly ground black pepper, and the minced garlic. Ensure each shrimp is evenly coated by tossing them well in a bowl.
2. Create the Coconut-Panko Crust: In a shallow bowl, combine the panko breadcrumbs and unsweetened shredded coconut flakes. Mix well to distribute the coconut evenly throughout the breadcrumbs. This mixture will provide a delightful texture and tropical flavor.
3. Coat the Shrimp: Take each seasoned shrimp and gently press it into the panko-coconut mixture. Press firmly enough to ensure the coating adheres well, but avoid pressing too hard, which could make the shrimp tough. Coat all sides of each shrimp for maximum crispiness.
4. Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. The oil should be shimmering, indicating it’s hot enough for frying. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy shrimp.
5. Cook the Shrimp: Carefully add the coated shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side, or until the crust is golden brown and the shrimp is opaque and cooked through. Don’t move the shrimp around too much while they’re cooking; let them develop a nice, crispy crust.
6. Drain the Shrimp: Once cooked, transfer the shrimp to a plate lined with paper towels to drain any excess oil. This will help maintain their crispiness.
7. Make the Lime Coconut Glaze: While the shrimp are resting, prepare the glaze. In a small saucepan, combine the coconut cream, fresh lime juice, lime zest, honey, and a pinch of red pepper flakes.
8. Simmer the Glaze: Simmer the glaze over low heat, stirring constantly, for 2-3 minutes. The mixture should thicken slightly and become glossy. Be careful not to burn the glaze; low and slow is key.
9. Assemble and Garnish: Arrange the crispy shrimp on a serving plate. Drizzle the warm lime coconut glaze over the shrimp in a zig-zag pattern. Scatter the toasted macadamia nuts and chopped cilantro over the glaze. If desired, add fresh pineapple chunks for a vibrant touch.
10. Serve Immediately: Serve the Crispy Hawaiian Garlic Shrimp immediately while the crust is still crisp and the glaze is glossy.

The Secret to Extra Crispy Shrimp

The key to achieving truly crispy shrimp lies in a few simple techniques. First, ensuring the shrimp are completely dry before coating them is paramount. Second, using panko breadcrumbs, known for their larger flakes and airy texture, creates a superior crust compared to regular breadcrumbs. Finally, maintaining a hot oil temperature is essential for quick and even cooking, preventing the shrimp from absorbing too much oil and becoming soggy.

Why Hawaiian Flavors Work So Well

The combination of garlic, coconut, lime, and a hint of chili is a classic Hawaiian flavor profile. The sweetness of the coconut and honey balances the tanginess of the lime and the savory garlic. The optional red pepper flakes add a subtle kick that enhances the overall experience. This flavor combination is inspired by the islands’ rich culinary heritage, blending Polynesian, Asian, and American influences.

Macadamia Nuts: A Hawaiian Staple

Macadamia nuts are native to Australia but have become synonymous with Hawaiian cuisine. Their buttery, slightly sweet flavor and satisfying crunch complement the shrimp and glaze beautifully. Toasting the macadamia nuts before chopping them intensifies their flavor and adds another layer of texture to the dish.

Serving Suggestions & Perfect Pairings

This Crispy Hawaiian Garlic Shrimp is incredibly versatile. It’s fantastic served as an appetizer, a light lunch, or a main course. Pair it with a side of fluffy steamed rice to soak up the delicious glaze, or a refreshing tropical salad with mango and avocado. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would also complement the flavors perfectly.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?

Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them very dry before seasoning and coating.

Can I make the glaze ahead of time?

Yes, the glaze can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before drizzling over the shrimp.

Is this recipe gluten-free?

This recipe is not naturally gluten-free due to the panko breadcrumbs. You can substitute gluten-free panko breadcrumbs for a gluten-free version.

Final Thoughts & Save for Later!

These Crispy Hawaiian Garlic Shrimp with Lime Coconut Glaze are a guaranteed crowd-pleaser! The combination of textures and flavors is simply irresistible. Don’t forget to save this recipe to your Pinterest board so you can easily make it again and again. Enjoy!

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