Recipe Detail

Baked Coconut Shrimp with Tangelo Salsa

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 2 cups - tangelos or tangerines peeled, chopped
  2. 2/3 cups - red bell pepper chopped
  3. 1/4 cups - fresh cilantro chopped
  4. 1 - scallion chopped
  5. 2 teaspoons - fresh jalapeno pepper minced
  6. 1 teaspoons - kosher salt divided
  7. 2 - large eggs
  8. 1/3 cups - all-purpose flour
  9. 1 1/2 teaspoons - paprika
  10. 1/2 teaspoons - garlic powder
  11. 1 1/4 cups - unsweetened shredded coconut
  12. 1 pounds - raw shrimp 21-25 per pound


Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
Combine tangelos (or tangerines), bell pepper, cilantro, scallion, jalapeño and 1/4 teaspoon salt in a food processor or blender. Pulse to form a chunky salsa. Set aside.
Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Combine coconut and the remaining 3/4 teaspoon salt in a third dish.
Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail, so they will stand tail up. Dredge the shrimp in the flour mixture. Dip in the egg and then coat with coconut, leaving the tail uncoated. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures.
Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with the salsa.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers