"What's my favorite part about living in Hawaii? The unlimited supply of pineapples, of course! But you don't have to be in Hawaii to make and enjoy this coconut shrimp & pineapple dish. In 30 minutes or less you can be chowing down on some crispy, healthy-ish shrimp with a side of sweet/spicy pineapple salsa!"
Baked Coconut Shrimp & Pineapple Salsa
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4-6
Recipe Card
Coconut Shrimp
ingredients
- 30 large peeled and deveined shrimp
- 1 cup panko bread crumbs
- 1 shredded coconut
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 cup flour
- 1 egg
- 1/2 cup coconut milk
Pineapple Salsa
ingredients
- 1 cup diced pineapple
- 1/2 cup diced tomatoes
- 1/4 cup diced small sweet or hot peppers
- 1/4 cup diced small red onion
- 1/4 cup finely chopped cilantro
- 1/4 teaspoon chili powder
- 1/2 teaspoon sea salt
Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Season shrimp with salt & pepper. In a bowl, whisk egg and coconut milk. In a second bowl, combine panko crumbs, shredded coconut, garlic powder, salt and paprika. Put flour in a third bowl.
Step 3
Working in small batches or one at a time, dredge shrimp in flour then egg and coconut milk mixture, then panko curbs mixture. Place each shrimp evenly on a baking rack over a baking sheet.
Step 4
Bake shrimp in oven for 15-20 minutes or until golden brown.
Step 5
Meanwhile, prepare pineapple salsa by mixing all ingredients in a bowl and chill.
Step 6
Garnish shrimp with cilantro and serve with salsa