Baked Coconut Shrimp & Pineapple Salsa

"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!"
-- @morethanyoucanchew
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4-6

Recipe Card

Coconut Shrimp


  • 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


  • 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


  • 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

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