Coconut Shrimp with Pineapple Salsa Recipe Tell a Friend

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


  • 28 - Large shrimp, (about 1.5 lbs)
  • 1/3 cups - Cornstarch
  • 3/4 teaspoons - Salt
  • 1/2 teaspoons - Ground red pepper
  • 3 - Large egg whites
  • 1 1/2 cups - Flaked sweetened coconut
  • - Cooking spray
  • Salsa:
  • 1 cups - Fresh pineapple, finely chopped
  • 1/3 cups - Red onion, finely chopped
  • 1/4 cups - Fresh cilantro, finely chopped
  • 1/4 cups - Pineapple preserves
  • 1 1/2 tablespoons - Fresh lime juice
  • 1 tablespoons - Jalapeno pepper, seeded, finely chopped
  • 1/4 teaspoons - Black pepper
  • Directions:

    Step 1: Preheat oven to 400°.

    Step 2: To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

    Step 3: Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

    Step 4: Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

    Step 5: To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

    Brief Description

    Serve homemade coconut-crusted shrimp with a sweet-and-spicy pineapple salsa for a lightened seafood dinner that's out of this world.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American


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    Posted On:

    June 5, 2020

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