Baked Coconut Shrimp & Pineapple Salsa recipe

Baked Coconut Shrimp & Pineapple SalsaWhat'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!RecipePrep time 10 minutesCook time 20 minutesYield: Serves or Makes 4-6 Coconut Shrimp

Ingredients

large peeled and deveined shrimp
cup panko bread crumbs
shredded coconut
teaspoon garlic powder
0 1/2 teaspoon sea salt
0 1/2 cup flour
egg
0 1/2 cup coconut milk

Pineapple Salsa

Ingredients

cup diced pineapple
0 1/2 cup diced tomatoes
0 1/4 cup diced small sweet or hot peppers
0 1/4 cup diced small red onion
0 1/4 cup finely chopped cilantro
0 1/4 teaspoon chili powder
0 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