Serves 14
45 min
Big Daddy Shrimp
Recipe GLPR289badd7c4d7f8
A decadent and luxurious shrimp dish featuring succulent shrimp coated in a crispy breadcrumb crust, pan-fried to golden perfection, then finished in a rich and creamy sauce made with coconut milk, heavy cream, and a sweet-spicy glaze. The combination of tropical pineapple juice, tangy apple cider vinegar, and bold cayenne pepper creates a perfectly balanced dish that's both comforting and sophisticated.
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Ingredients
1 lb. shrimp, peeled and deveined
2 teaspoons salt
1 teaspoon cayenne pepper
5 eggs
1 cup bread crumbs
1 can (13.5 oz.) coconut milk
1 can (14 oz.) heavy whipping cream
1 cup coconut milk, additional
2 cups pineapple juice
1 cup sugar
1 cup apple cider vinegar
Directions
In a medium saucepan, combine the pineapple juice, sugar, and apple cider vinegar. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. Reduce heat to medium and simmer for 8-10 minutes until the mixture reduces by about one-third and becomes syrupy. Remove from heat and set aside.
Crack the 5 eggs into a shallow bowl and whisk vigorously until well blended and fully combined. Place the bread crumbs in another shallow bowl.
Pat the shrimp dry with paper towels. Season the shrimp with 1 teaspoon of salt and the cayenne pepper, tossing gently to coat evenly.
Working in batches, dip each seasoned shrimp into the whisked egg mixture, coating all sides thoroughly. Then roll in the bread crumbs until completely covered. Place coated shrimp on a plate.
Heat a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the breaded shrimp and cook for 2-3 minutes per side until the coating is golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate.
In the same skillet (do not rinse), pour in the canned coconut milk, heavy whipping cream, and the additional cup of coconut milk. Stir well and heat over medium heat, whisking occasionally until the creamy mixture is warmed through and well combined.
Add the reserved pineapple-vinegar-sugar reduction to the cream mixture and stir to combine. Add the remaining 1 teaspoon of salt and taste, adjusting seasoning as needed.
Gently return the cooked shrimp to the skillet with the creamy sauce, stirring carefully to coat each piece. Simmer over medium heat for 3-4 minutes, ensuring the shrimp are warmed through and are fully submerged in the sauce.
Transfer to a serving platter or individual bowls and serve immediately while hot, spooning the rich sauce generously over the shrimp.
