Best 7 Oven Fried Coconut Shrimp With Pineapple Salsa Recipes

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Tantalize your taste buds with a Caribbean-inspired culinary adventure as we present oven-fried coconut shrimp with pineapple salsa, a delightful symphony of flavors that will transport you to a tropical paradise. This delectable dish features succulent shrimp coated in a crispy coconut crust, baked to perfection in the oven, resulting in a symphony of textures and a burst of flavors. Accompanied by a vibrant pineapple salsa, this dish is a delightful balance of sweet, tangy, and savory sensations. Get ready to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT SHRIMP WITH MANGO SALSA



Coconut Shrimp with Mango Salsa image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 26

20 jumbo shrimp
1 teaspoon unsweetened cocoa powder
1 teaspoon curry powder
1 teaspoon lemon pepper
8 ounces lager beer
1 cup self-rising flour
1 cup all-purpose flour
8 ounces shredded coconut
3 tablespoons extra-virgin olive oil
1/2 cup Pineapple Mango Salsa, recipe follows
2 1/2 tablespoons shredded coconut
1 teaspoon chopped lemon zest
2 cups cooked long-grain white rice
1 cup 1/4-inch-diced mango
1 cup 1/4-inch-diced pineapple
1 cup 1/4-inch-diced tomato
1/2 cup 1/4-inch-diced yellow onion
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 cup 1/4-inch-diced green pepper
1 tablespoon chopped fresh Italian parsley
1 tablespoon seeded and diced jalapeño pepper
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
Pinch ground black pepper

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



Baked Coconut Shrimp with Pineapple Sauce image

I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.

Provided by staceywatts

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 30m

Yield 4

Number Of Ingredients 13

½ cup cornstarch
3 egg whites
1 teaspoon coconut extract
1 cup panko bread crumbs
1 cup flaked unsweetened coconut
2 (1 gram) packets sucralose sweetener
16 large shrimp - peeled, deveined, and butterflied with tails on
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can crushed pineapple with juice
½ teaspoon chili garlic sauce
1 (1 gram) packet sucralose sweetener
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 55.6 g, Cholesterol 115.9 mg, Fat 24 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 14.9 g, Sodium 516.3 mg, Sugar 1.9 g

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA



Spicy Sweet Shrimp with Pineapple Salsa image

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups uncooked basmati rice
3/4 cup canned black beans, rinsed and drained
2 teaspoons canola oil
1/2 cup finely chopped onion
1-1/2 cups unsweetened pineapple juice
1/4 cup packed brown sugar
1 tablespoon Sriracha chili sauce
3 cups cubed fresh pineapple
1 medium sweet red pepper, diced
1 cup chopped fresh cilantro
1 small red onion, finely chopped
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

Steps:

  • Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.

COCONUT-CRUSTED FRIED SHRIMP



Coconut-Crusted Fried Shrimp image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     Dinner     Coconut     Seafood     Shrimp     Summer     Poker/Game Night     Deep-Fry     Party     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa

Steps:

  • Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
  • Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA



Oven Baked Coconut Shrimp With Pineapple Salsa image

There is very little fat in this shrimp recipe and it goes great with the pineapple salsa. As always, I sub cilantro for parsley.

Provided by Lvs2Cook

Categories     Tropical Fruits

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

28 large shrimp, peeled, deveined
1/3 cup cornstarch
1/4 teaspoon salt
1/2-3/4 teaspoon cayenne pepper
3 large egg whites
1 1/2 cups sweetened flaked coconut
nonstick cooking spray
1 cup finely chopped fresh pineapple
1/3 cup chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves or 1/4 cup apricot-pineapple preserves
1 tablespoon finely chopped seeded fresh jalapeno
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

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.

GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA



Grilled Coconut Shrimp with Pineapple Salsa image

Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)

Provided by Steve P.

Categories     Lunch/Snacks

Time 8h8m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups canned crushed pineapple or 1 1/2 cups fresh crushed pineapple, drained
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 tablespoons fresh lime juice
salt
1/2 cup light coconut milk
2 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce
1 tablespoon freshly grated gingerroot
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
fresh ground black pepper
3 cups cooked rice
1/2 cup cilantro, sprigs
4 metal skewers or 4 bamboo skewers, soaked in water

Steps:

  • For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
  • Season to taste with lime juice and salt.
  • Refrigerate until ready to serve.
  • (This can be made in advance and stored in the refrigerator for up to 3 days).
  • For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
  • Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
  • Preheat the grill to medium.
  • Remove the shrimp from the coconut mixture.
  • Season with salt and pepper and place 5 shrimp on each skewer.
  • Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
  • To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
  • Garnish with cilantro and serve.

OVEN FRIED COCONUT SHRIMP WITH PINEAPPLE SALSA



OVEN FRIED COCONUT SHRIMP WITH PINEAPPLE SALSA image

Categories     Shellfish

Yield 4

Number Of Ingredients 8

28 large shrimp (about 1 1/2 lbs), peeled and deveined but with tails intact
1/3 C cornstarch
3/4 tsp. salt
1/2 - 3/4 tsp. cayenne pepper
Whites of 3 large eggs
1 1/2 C flaked sweetened coconut
Pam
Pineapple salsa

Steps:

  • 1. Preheat oven to 400 degrees. Rinse shrimp in cold water and drain well on paper towels. 2. Whisk together the cornstarch, salt and cayenne in a shallow dish. In a medium bowl, beat the eggg whites with an electric mixer at med-high speed until frothy, about 2 min. Place coconut in a shallow dish. 3. Coat a baking sheet with Pam. Working with one shrimp at a time, dredge the shrimp in cornstarch mixture, dip in egg white, then dredge in coconut, pressing gently w/ your fingers. Place shrimp on the baking sheet and lightly coat with cooking spray. 4. Bake for 10 minutes; turn shrimp and bake another 10 minutes. Serve with pineapple salsa. To make the salsa, combine 1 c finely chopped fresh pineapple, 1/3 C chopped red onion, 1/4 C finely chopped fresh cilantro, 1/4 C pineapple preserves, (or apricot-pineapple preserves), 1 T finely chopped seeded fresh jalapeno, 1 1/2 T freshly squeezed lime juice, and 1/4 tsp. ground black pepper; toss gently. Preparation: see above

Tips:

  • To save time, use pre-cooked shrimp or large frozen shrimp that have been thawed.
  • Make sure the coconut flour is finely ground before using it to coat the shrimp.
  • If you don't have panko breadcrumbs, you can substitute crushed cornflakes or crushed crackers.
  • For a crispy coating, double-coat the shrimp in the coconut flour and egg white mixture.
  • Preheat the oven to 400°F (200°C) before baking the shrimp.
  • Bake the shrimp for 10-12 minutes, or until they are golden brown and crispy.
  • Serve the coconut shrimp with pineapple salsa, sweet and sour sauce, or your favorite dipping sauce.

Conclusion:

Oven-fried coconut shrimp is a delicious and easy-to-make appetizer or main course. The shrimp are coated in a crispy coconut breading and then baked until golden brown. They are served with a sweet and tangy pineapple salsa, which is the perfect complement to the coconut shrimp. This dish is sure to be a hit at your next party or gathering.

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