Baked Coconut Shrimp with Tangelo Salsa Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - tangelos or tangerines, peeled, chopped
  • 2/3 cups - red bell pepper, chopped
  • 1/4 cups - fresh cilantro, chopped
  • 1 - scallion, chopped
  • 2 teaspoons - fresh jalapeno pepper, minced
  • 1 teaspoons - kosher salt, divided
  • 2 - large eggs
  • 1/3 cups - all-purpose flour
  • 1 1/2 teaspoons - paprika
  • 1/2 teaspoons - garlic powder
  • 1 1/4 cups - unsweetened shredded coconut
  • 1 pounds - raw shrimp, 21-25 per pound
  • Directions:

    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.

    Brief Description

    These can be served as a plated first course or passed as an hors d'oeuvre.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Caribbean

    Prep Time: 25 min
    Cook Time: 12 min


    Be sure to use unsweetened coconut for this recipe; otherwise, it will be too sweet.


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    Posted On:

    January 21, 2013

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