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Home » Seafood » Shrimp » Baked Coconut Shrimp with Pineapple Salsa

Baked Coconut Shrimp with Pineapple Salsa

Published: Jan 17, 2020 by Ashley Lecker · This post may contain affiliate links · 17 Comments

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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.

shrimp on a plate with salsa

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!

shrimp on a plate with salsa

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
shrimp held in a hand

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.
shrimp held in a hand and dipped

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.

shrimp and salsa held in a hand

Looking for more easy shrimp recipes?!

Crispy Cajun Shrimp

Skillet Shrimp Scampi

Red Curry Risotto with Grilled Shrimp

Retro Shrimp Dip

shrimp held in a hand with a bite

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shrimp held in a hand

Baked Coconut Shrimp with Pineapple Salsa

5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins

Ingredients
  

Coconut Shrimp

  • 28 large shrimp
  • ⅓ cup  cornstarch
  • 1 tsp  salt
  • 1 tsp  ground black pepper
  • 3 large egg whites
  • 1 egg yolk
  • 1 ½ cups  sweetened coconut flakes
  • 3 tablespoon unseasoned panko bread crumbs

Pineapple Salsa

  • 8 oz crushed pineapple
  • 2 tablespoon finely chopped fresh cilantro
  • ⅓ cup  pineapple preserves
  • 1 tablespoon fresh lime juice
  • 1 ½ teaspoon hot sauce

Instructions
 

Coconut Shrimp

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil, spray lightly with cooking spray and set aside.
  • To prepare shrimp, cut down the back and slightly fan but leave tails intact. Place on a paper towel and pat dry.
  • Combine cornstarch, salt, and pepper in a small dish and stir. Place egg whites and yolk 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.
  • Dredge the shrimp, one at a time, in cornstarch mixture. Dip it in the egg mixture, and dredge in coconut mixture. Make sure you are pressing gently with fingers to secure the coconut. Place shrimp on a baking sheet.
  • Bake for 25 min turning halfway (be gentle so the coconut does not fall off).

Pineapple Salsa

  • 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.
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
shrimp on a plate with salsa

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

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

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Reader Interactions

Comments

  1. Caroline Barbee

    May 10, 2013 at 11:48 am

    Yum! My husband doesn't like coconut shrimp either, so I am always wanting it. I love that this baked and not fried. I may be making these for a lunch for myself soon.

    Reply
  2. Kathy

    January 23, 2020 at 5:58 pm

    Looks amazing! 🙂

    Reply
  3. Uma

    January 23, 2020 at 10:42 pm

    Pineapple salad sounds so good. I think I can try this with baked onion fritters.

    Reply
  4. Ramona

    January 24, 2020 at 9:57 am

    Wow this shrimp dish looks absolutely incredible. I could leave on shrimps all day long. I can’t wait to make it and that pineapple salsa .... oh la, la! I can’t wait to try. Amazing recipe. Thank you so much for sharing it.

    Reply
  5. Sandhya Ramakrishnan

    January 24, 2020 at 10:11 am

    Simply Wow! You have gone all tropical here and I am already dreaming of being in a beach and eating this delicious shrimp. Pineapple salsa is my absolute favorite and it has been a while since I made some.

    Reply
  6. Liz @ Books n' Cooks

    January 24, 2020 at 6:48 pm

    Oh dang this sounds amazing! I need to make them. but I probably won't share 🙂

    Reply
  7. Lisa Kerhin

    January 28, 2020 at 7:11 am

    Wow! This shrimp looks so good! I've got to make that pineapple salsa, too!

    Reply
  8. Colleen - Faith, Hope, Love, & Luck

    January 28, 2020 at 7:54 am

    It's 9:00 in the morning and I suddenly want shrimp! You're killing me...these just look amazing!

    Reply
  9. Audrey

    January 28, 2020 at 10:48 am

    I would not be sharing this with my guys if I made it. I love all of the tropical flavors so much I would make it while they are gone 🙂

    Reply
  10. Amy (Savory Moments)

    January 28, 2020 at 1:59 pm

    I love coconut shrimp, but it's something I never think to make at home. I love this version and that it is baked! Definitely a must-try!

    Reply
  11. Karen

    January 28, 2020 at 2:18 pm

    Oh I definitely need to make this. The shrimp looks so succulent, and I love that it's baked!

    Reply
  12. Hezzi-D

    January 28, 2020 at 3:36 pm

    My husband just bought a ton of shrimp. What a great way to prepare them!

    Reply
  13. Dorothy Reinhold

    January 28, 2020 at 6:58 pm

    I am pumped about the coconut shrimp, but that salsa!! Great recipe to have. I am thinking of all the ways to use it.

    Reply
  14. Ellen

    January 28, 2020 at 7:05 pm

    Coconut shrimp is probably one of my favorite meals! The pineapple salsa sounds amazing.

    Reply
  15. Nita

    May 30, 2020 at 7:00 pm

    Made it and was so yummy....but where did you use the egg yolk?

    Reply
    • Ashley Lecker

      May 31, 2020 at 8:22 am

      Ah ha! I had a typo! I fixed it, but the recipe works as egg whites only as well.

      Reply
  16. Jennie

    June 26, 2023 at 6:09 pm

    Made with 25 shrimp doubled the dredges

    Reply

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Hi, I am Ashley. I am a busy mom and wife working to make family, food, and life an adventure!

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