Coconut Shrimp with Pineapple Salsa Recipe

Serves/Makes: 4 - 6


  • 12 jumbo shrimp, peeled and deveined
  • 1 1/2 cups coconut
  • 1/4 cup Japanese bread crumbs (panko)
  • 1 cup flour
  • 2 eggs, beaten
  • 1/4 cup oil, for frying
  • Pineapple Salsa (see the recipe below)
How to cook Coconut Shrimp with Pineapple Salsa:
  • Combine coconut and bread crumbs in a shallow dish. Put flour and eggs in separate, shallow dished.
  • Dip shrimp in flour, then egg mixture, then coconut and bread crumb mixture, coating well.
  • Place shrimp in frying pan. When shrimp begin to turn a golden color, about 5 to 6 minutes, remove and drain.
  • Serve warm 2-3 shrimp per person as an appetizer with Pineapple Salsa.

Pineapple Salsa Recipe

Pineapple Salsa Ingredients:
  • 1 1/2 cups canned or fresh crushed pineapple, drained
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 red bell pepper, seeded and diced
  • 2 tablespoons lime juice
  • Salt to taste
How to cook Pineapple Salsa:
  • Combine pineapple, jalapeno pepper, and red bell pepper in bowl.
  • Season with lime juice and salt.
  • Cover and refrigerate until ready to serve.


The Coconut Shrimp with Pineapple Salsa recipe easy to prepare and so good!

This recipe for Coconut Shrimp with Pineapple Salsa serves/makes: 4 - 6

The Coconut Shrimp with Pineapple Salsa recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Shrimp (more Shrimp recipes)
Preparation Method: Appetizer (more Appetizer recipes)

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