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
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
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
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
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
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
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
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
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
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
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
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
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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