Coconut Crusted Shrimp With Pineapple Salsa
Indulge in the tropical flavors of Fiji with this delicious Coconut Crusted Shrimp with Pineapple Salsa recipe. The crispy coconut coating perfectly complements the succulent shrimp, while the fresh pineapple salsa adds a burst of sweetness and tanginess. This dish is perfect for a summer gathering or a special dinner at home.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups diced fresh pineapple
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and diced
- 2 tablespoons lime juice
- Salt to taste
- Vegetable oil for frying
Instructions
- In a bowl, combine the shredded coconut and panko breadcrumbs. Set aside.
- In a separate bowl, whisk together the eggs, salt, and black pepper.
- Place the flour in another bowl.
- Coat each shrimp in the flour, then dip into the egg mixture, and finally coat with the coconut and breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium heat. Fry the coated shrimp for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels.
- In a bowl, combine the diced pineapple, red onion, cilantro, jalapeño, lime juice, and salt to make the salsa.
- Serve the coconut crusted shrimp with the pineapple salsa on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 18g
- Carbohydrates
- 20g
- Fat
- 14g
Supplies
Large skillet Bowls for coating ingredients Sharp knife Cutting board
Tools
Tongs Paper towels
Serving suggestions
Serving suggestions: Serve the coconut crusted shrimp with steamed rice and a side of mixed greens for a complete meal.
Tips & tricks
Tips: Make sure the shrimp are patted dry before coating to ensure the coconut mixture sticks properly. Adjust the amount of jalapeño in the salsa to suit your spice preference.
Cost
$20