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- 1 lb large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional) - 2 cups fresh pineapple, diced - 1/2 red bell pepper, finely chopped - 1/4 red onion, finely chopped - Juice of 1 lime - Fresh cilantro, chopped (for garnish) You can add spices to the shrimp coating. Try smoked paprika or chili powder for extra flavor. If you want more crunch, use crushed cornflakes instead of panko. For the salsa, add diced avocado or jalapeño for a twist. You can swap red onion with green onion for a milder taste. If you don’t have fresh pineapple, canned pineapple works too, but drain it well. These small changes can keep the dish fresh and fun! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This heat will help the shrimp cook evenly. Next, grab a baking sheet and line it with parchment paper. This step stops the shrimp from sticking and makes cleanup easy. In a medium bowl, mix the flour, salt, black pepper, garlic powder, and cayenne pepper. Stir these dry ingredients well. In another bowl, crack and beat two eggs until smooth. For the final coating, mix shredded coconut and panko breadcrumbs in a separate bowl. You want them evenly combined for the best crunch. While the shrimp bake, prepare the bright pineapple salsa. In a medium bowl, combine diced pineapple, chopped red bell pepper, and red onion. Squeeze lime juice over the mix and stir gently. Taste and add salt as needed. This salsa will bring fresh flavor that pairs perfectly with the coconut shrimp. - Use large shrimp: They cook better and stay juicy. - Preheat your oven: Set it to 400°F (200°C) for even baking. - Parchment paper: Line your baking sheet to help with easy cleanup. - Coat evenly: Make sure each shrimp gets a good coating of flour, egg, and coconut mix. - Don’t crowd the shrimp: Space them out on the baking sheet for crispiness. - Check for doneness: Look for golden brown color, about 15-20 minutes in the oven. - Fresh ingredients: Use fresh pineapple for the best taste and texture. - Chop finely: Dice the red bell pepper and onion small for even flavor. - Balance flavors: Adjust lime juice and salt to match your taste. - Add heat if you like: Consider adding jalapeño for a spicy kick. - Let it sit: Allow salsa to chill for 15 minutes before serving. This enhances the flavors. - Serve warm: Pair the coconut shrimp with fresh pineapple salsa right away. - Add a side: Consider coconut rice or a light salad to round out the meal. - Garnish: Use chopped cilantro for a pop of color and taste. - Pair with drinks: Enjoy with a refreshing cocktail or iced tea for a tropical feel. Pro Tips Choose Your Coconut: For a sweeter coconut shrimp, opt for sweetened shredded coconut, but if you prefer a more natural flavor, unsweetened is also delicious. Perfectly Bake: Make sure to space the shrimp evenly on the baking sheet to ensure they bake uniformly and achieve that golden crispiness. Add Flavor to the Salsa: Feel free to add diced jalapeños or a splash of hot sauce to the pineapple salsa for an extra kick of flavor. Garnish for Presentation: Fresh cilantro not only enhances the flavor but also adds a beautiful touch of color to your dish when garnished. {{image_4}} To add a kick to your coconut shrimp, use cayenne pepper. Just add 1/4 teaspoon of cayenne to the seasoned flour mix. This small change gives the shrimp a nice heat. Feel free to adjust the amount based on your spice preference. If you love heat, consider adding hot sauce to the egg wash too. This extra step will make each bite exciting. Pineapple salsa is fresh and bright. You can switch up the fruit for fun. Try using mango or papaya for a different taste. If you want sweetness, add diced kiwi or strawberries. For a zesty twist, mix in some lime zest or jalapeño for heat. This lets you create a salsa that fits your mood or season. While baking is a healthy choice, you can also fry the shrimp. Heat oil in a pan to 350°F (175°C) and fry the shrimp until golden brown. This gives a crispy texture and rich flavor. If you prefer grilling, skewer the shrimp and grill for about 2-3 minutes per side. This method adds a smoky flavor. Each method brings a unique taste, so have fun trying them all! To keep your coconut shrimp and pineapple salsa fresh, store them in separate containers. Use airtight containers to prevent moisture loss. Place the shrimp in the fridge if you plan to eat them within three days. The salsa should also go in the fridge, where it can last about three days. Reheat the coconut shrimp in the oven for the best results. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet and heat for about 10 minutes. This keeps the shrimp crispy. For the salsa, serve it cold or at room temperature. If you prefer it warm, microwave it for about 30 seconds. If you want to freeze coconut shrimp, do it before baking. After coating the shrimp, place them on a baking sheet and freeze them for one to two hours. Once frozen, transfer the shrimp to a freezer bag. They'll stay fresh for up to three months. When ready to bake, no need to thaw. Just bake them straight from the freezer, adding a few extra minutes to the cooking time. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This will help speed up the thawing process. After thawing, pat them dry with a paper towel. This step is key to getting the coating to stick well. If you have a coconut allergy, try using crushed cornflakes or panko breadcrumbs. Both add crunch and flavor without coconut. You can also use almond flour for a nutty twist. Make sure to check for allergies before using any substitutes. To spice up the salsa, add jalapeños or serrano peppers. Chop them finely and mix them in. You can also add a pinch of cayenne pepper to the salsa mix. Taste as you go to find the right level of heat for you. In this post, we covered how to make coconut shrimp and a tasty pineapple salsa. We talked about the key ingredients and shared step-by-step instructions for baking. I also offered tips for great results, fun variations, and smart storage methods. For a fresh twist on your meals, try these recipes. You’ll enjoy a mix of flavors that bring tropical vibes right to your table. Enjoy cooking and savor every bite!

Tropical Coconut Shrimp with Pineapple Salsa

A delicious dish featuring crispy coconut shrimp served with a refreshing pineapple salsa.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Tropical
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 cups fresh pineapple, diced
  • 1/2 unit red bell pepper, finely chopped
  • 1/4 unit red onion, finely chopped
  • 1 unit lime, juiced
  • to taste unit fresh cilantro, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a medium mixing bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, and cayenne pepper until well combined.
  • In a separate bowl, crack the two large eggs and beat them vigorously until fully blended.
  • In another bowl, mix together the shredded coconut and panko breadcrumbs until evenly distributed.
  • Take each shrimp and first dip it into the seasoned flour mixture, then into the beaten eggs, and finally roll it in the coconut-breadcrumb mixture, pressing gently to adhere. Place each coated shrimp onto the prepared baking sheet.
  • Transfer the baking sheet to the oven and bake the shrimp for approximately 15-20 minutes, or until they turn a beautiful golden brown and are cooked through.
  • While the shrimp are baking, prepare the pineapple salsa by combining the diced pineapple, finely chopped red bell pepper, and red onion in a medium bowl. Squeeze lime juice over the mix and stir well to combine. Adjust seasoning with salt to your liking.
  • Once the shrimp are finished baking, remove them from the oven and allow them to cool slightly for a few minutes.
  • Serve the crispy coconut shrimp hot alongside a generous scoop of the pineapple salsa, garnished with freshly chopped cilantro.

Notes

Adjust the spice level by adding or omitting cayenne pepper.
Keyword coconut, salsa, shrimp, tropical