Imagine the perfect blend of sweet and savory, with a hint of tropical flair that transports you to a sun-kissed beach. That’s exactly what you’ll experience with this mouthwatering Baked Coconut Shrimp with Pineapple Salsa recipe. Crispy shrimp coated in a golden coconut crust, paired with a refreshing and vibrant pineapple salsa – it’s a flavor explosion that will have you dreaming of warm, sandy shores.
Whether you’re hosting a backyard soiree or simply indulging in a delightful weeknight meal, this dish is guaranteed to impress. The combination of tender shrimp, crunchy coconut, and the tangy sweetness of pineapple is a match made in culinary heaven. So, get ready to embrace the tropics in your kitchen and let this recipe whisk you away to a delightful, flavor-filled paradise.
Ingredients:
For the Coconut Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups shredded coconut
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or vegetable oil for baking
For the Pineapple Salsa:
- 1 cup diced fresh pineapple
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
For the Coconut Shrimp:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with shredded coconut mixed with salt and pepper.
- Dredge the shrimp in the flour, dip them in the beaten eggs, and then coat them thoroughly with the coconut mixture, pressing the coconut onto the shrimp to ensure an even coating.
- Place the coated shrimp on the prepared baking sheet, spacing them apart. Lightly spray or brush them with cooking spray or vegetable oil.
- Bake for 12-15 minutes, or until the shrimp are opaque and the coconut coating is golden brown.
For the Pineapple Salsa:
- In a medium bowl, combine the diced pineapple, red onion, cilantro, jalapeño (if using), lime juice, and honey.
- Season with salt and pepper to taste.
- Let the salsa sit for 10-15 minutes to allow the flavors to meld.
Serve the baked coconut shrimp warm, with the refreshing pineapple salsa on the side or spooned over the top. Enjoy this tropical delight as an appetizer or a main course, and let the flavors transport you to paradise with every bite.
