Baked Coconut Shrimp with Pineapple Salsa

Baked Coconut Shrimp with Pineapple Salsa is a lightened-up version of a tropical inspired appetizer. Fresh shrimp, coconut flakes, breadcrumbs baked crisp. Served with a simple pineapple salsa makes this a delicious appetizer any time of year.

Are you a coconut lover? I know that I am, and I love it in desserts and savory foods. Coconut shrimp is one of my favorite appetizers and, oddly, it is not something I tried to make at home up until the past few years. One of the reasons that I didn't is because it is typically deep fried, and that means that my house gets a little stinky and there is a bit of a mess.

However, I found that baking it in the oven can still give the delicious crisp bite to this shrimp. I like to butterfly my shrimp, and bread them using egg whites that are frothy and light. I use a combination of sweetened coconut and bread crumbs o create a fantastic crunch! When I bake my coconut shrimp, I flip halve way in to the baking process to make sure that both sides of the shrimp get nice and crispy.

One of my favorite parts of this dish is the yummy pineapple salsa. I love to use fresh cilantro and a little hot sauce to make a sauce with a little sweet with a little heat. I love to serve this to guests, or it is great to bring to a party!

What do I need to make Baked Coconut Shrimp with Pineapple Salsa?

• Shrimp
• Cornstarch
• Salt
• Ground Black Pepper
• Egg Whites
• Egg Yolk
• Sweetened Coconut Flakes
• Unseasoned Panko Bread Crumbs
• Baking Sheet
• Mixing Bowls

For Salsa:

• crushed pineapple
• fresh cilantro
• pineapple preserves
•  fresh lime juice
• hot sauce

How do I make Coconut Shrimp with Pineapple Salsa?

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil, spray lightly with cooking spray and set aside.
2. To prepare shrimp, cut down the back and slightly fan but leave tails intact. Place on a paper towel and pat dry.
3. Combine cornstarch, salt, and pepper in a small dish and stir. Place egg whites in a medium bowl; whisk or beat with a mixer at medium-high speed until frothy (about 2 min). Mix coconut flakes and bread crumbs in a shallow dish.
4. Dredge the shrimp, one at a time, in cornstarch mixture. Dip it in the egg whites, and dredge in coconut mixture. Make sure you are pressing gently with fingers to secure the coconut. Place shrimp on a baking sheet.
5. Bake for 25 min turning halfway (be gentle so the coconut does not fall off).

Pineapple Salsa:

1. While shrimp cooks, combine crushed pineapple and remaining ingredients in a medium bowl. stir well to combine. The salsa an be made in the food processor if you prefer it to be smoother. The salsa can be made in advance and stored in the fridge.

Frequently Asked Questions:

Can I use unsweetened coconut?

You can, but I will forewarn you that they flavor will lack the sweetness that typical coconut shrimp has. I have not tested this recipe with unsweetened to advise on flavor.

I am having trouble with my breading staying in place- what can I do?

Make sure you give the shrimp time on each side. This will help the breading set, and the tops to crisp.

Can I use this breading method for chicken?

Sure, but make sure that you adjust your baking time so that chicken reaches a safe internal temperature.

I do not care for pineapple. Is there another sauce you recommend?

A mango salsa would be an excellent choice if pineapple is not for you.

Looking for more easy shrimp recipes?!

Crispy Cajun Shrimp

Skillet Shrimp Scampi

Red Curry Risotto with Grilled Shrimp

Retro Shrimp Dip

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This post was originally published in 2013 and was updated in 2020 for reader enhancement and enjoyment.