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Coconut Shrimp with Tangy Pineapple Salsa
Created by: Howcan Team
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 1/2 cups sweetened shredded coconut
- Vegetable oil for frying
- 1 cup diced pineapple
- 1/4 cup red bell pepper, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- Salt to taste
Instructions
- In a shallow dish, mix 1 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Dip each shrimp into the flour mixture, then into the beaten eggs, and finally coat with the sweetened shredded coconut. Press the coconut onto the shrimp to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the coated shrimp in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- In a medium bowl, combine 1 cup of diced pineapple, 1/4 cup of finely chopped red bell pepper, 2 tablespoons of finely chopped red onion, 2 tablespoons of chopped cilantro, 1 tablespoon of lime juice, 1 tablespoon of honey, and 1/2 teaspoon of red pepper flakes. Season with salt to taste and mix well to make the pineapple salsa.
- Serve the crispy coconut shrimp with the tangy pineapple salsa on the side. Enjoy!
Coconut shrimp with tangy pineapple salsa is a delightful fusion of tropical flavors that has become a popular dish in coastal regions. This dish originated in the Caribbean, where fresh seafood and exotic fruits are abundant. The succulent shrimp is coated in a crispy layer of shredded coconut, giving it a delightful crunch and a hint of sweetness. The tangy pineapple salsa, with its combination of juicy pineapple, zesty lime, and spicy jalapeno, adds a refreshing and vibrant contrast to the rich coconut shrimp. This dish has gained popularity in beachside restaurants and resorts, where chefs showcase their creativity by incorporating local ingredients and flavors. For the best version of this dish, look for restaurants in coastal areas known for their fresh seafood and tropical produce. The key to getting this dish right lies in the balance of flavors - the shrimp should be perfectly cooked and the coconut coating should be crispy without overpowering the natural sweetness of the shrimp. The pineapple salsa should be fresh and vibrant, with just the right amount of tanginess to complement the shrimp. For a unique twist, some chefs also incorporate mango or papaya into the salsa, adding an extra layer of tropical sweetness. Whether enjoyed as an appetizer or a main course, coconut shrimp with tangy pineapple salsa is a delightful culinary journey to the sunny shores of the Caribbean.
30 min
4 servings
350 calories
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