Best 4 Oven Baked Coconut Shrimp With Pineapple Salsa Recipes

COCONUT SHRIMP WITH MANGO SALSA

Steps:

• For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
• Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
• Mix together the beer and the self-rising flour in a bowl to make a batter.
• Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
• Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
• Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
• Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
• Continue until all the shrimp are cooked, adding more oil as needed.
• For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
• Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
• Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
• Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
• Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
• Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 400º.
• Rinse shrimp and drain well on paper towels.
• Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
• Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
• Place coconut in shallow dish.
• Coat baking sheet with nonstick cooking spray.
• Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
• Place shrimp on prepared sheet.
• Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
• Bake 20 minutes or until shrimp are done, turning after 10 minutes.
• Serve with pineapple salsa.
• Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.

COCONUT SHRIMP WITH BASIL PINEAPPLE SALSA

Steps:

• In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best if left to marinate over night.
• Preheat oven to 400°F In medium shallow dish, combine cornstartch, salt ans cayanne pepper; set aside. In another medium dish, combine coconut and cheese. In small bown beat egg whites until frothy; about 2 minutes.
• Coat a large baking sheet non stick with cooking spray. Working with one shrimp at at time: dredge in cornstartch mixture, dip in egg white, then in coconut/cheese, pressing lightly with fingers. Place on prepared baking sheet, repeat with remaining shrimp. Bake 20 minutes, turning after 10 minutes.
• Remove from oven and serve with pineapple salsa.