Ingredients

1 pound large shrimp, peeled and deveined
1 cup shredded coconut
1 cup panko breadcrumbs
2 eggs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup diced pineapple
1/4 cup red bell pepper, diced
1/4 cup 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

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Coconut Shrimp with Pineapple Salsa

Created by: Howcan Team

Ingredients

1 pound large shrimp, peeled and deveined
1 cup shredded coconut
1 cup panko breadcrumbs
2 eggs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup diced pineapple
1/4 cup red bell pepper, diced
1/4 cup 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 1/2 cup of flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
In another shallow dish, beat 2 eggs.
In a third shallow dish, combine 1 cup of shredded coconut with 1 cup of panko breadcrumbs.
Dredge each shrimp in the seasoned flour, then dip into the beaten eggs, and finally coat with the coconut breadcrumb mixture, pressing gently to adhere. Place the coated shrimp on a baking sheet.
In a medium bowl, combine 1 cup of diced pineapple, 1/4 cup of diced red bell pepper, 1/4 cup 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.
Heat 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. Transfer to a paper towel-lined plate to drain excess oil.
Serve the coconut shrimp with the pineapple salsa on the side, and enjoy!

Appetizer Seafood

Caribbean

Coconut shrimp with pineapple salsa is a delightful tropical dish that originated in the Caribbean. The succulent shrimp is coated in a crispy layer of shredded coconut, giving it a delightful crunch and a hint of sweetness. The pineapple salsa adds a refreshing and tangy flavor, perfectly complementing the richness of the shrimp. This dish is a popular menu item in many beachside restaurants and resorts, particularly in the Bahamas and the Florida Keys. Chefs often use fresh, local ingredients to create the perfect balance of flavors. For the best version of this dish, look for restaurants with access to high-quality, fresh shrimp and ripe, juicy pineapples. The key to getting this dish right lies in the perfect balance of crispy coconut, tender shrimp, and zesty pineapple salsa. If you're feeling adventurous, you can also try grilling the shrimp for a smoky twist on this classic recipe.

30 min

320 calories

Instructions

In a shallow dish, mix 1/2 cup of flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
In another shallow dish, beat 2 eggs.
In a third shallow dish, combine 1 cup of shredded coconut with 1 cup of panko breadcrumbs.
Dredge each shrimp in the seasoned flour, then dip into the beaten eggs, and finally coat with the coconut breadcrumb mixture, pressing gently to adhere. Place the coated shrimp on a baking sheet.
In a medium bowl, combine 1 cup of diced pineapple, 1/4 cup of diced red bell pepper, 1/4 cup 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.
Heat 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. Transfer to a paper towel-lined plate to drain excess oil.
Serve the coconut shrimp with the pineapple salsa on the side, and enjoy!

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