Coconut Shrimp with Pineapple Salsa

Kitchen Tested
  • Yield 4 to 6 servings

This easy oven-baked version of Coconut Shrimp will win you over!


Pineapple Salsa:
1 1/2 cups finely chopped fresh pineapple
1/3 cup chopped red onion
2 tablespoons finely chopped fresh cilantro
1/3 cup pineapple preserves
1 tablespoon finely chopped fresh jalapeno
1 tablespoon lime juice
1/3 cup cornstarch
1/2 teaspoon cayenne or to taste
Salt to taste
3 egg whites
1 1/4 cups flaked coconut
1 1/2 pounds medium peeled shrimp


  1. Combine all salsa ingredients in a bowl and mix thoroughly.
  2. Preheat oven 400F. Spray baking sheet with nonstick spray.
  3. In a small bowl, combine cornstarch, cayenne and salt. In a separate bowl, beat egg whites for 2 minutes until frothy. Scatter coconut across a plate.
  4. Dredge shrimp in cornstarch mixture, then coat with egg whites, and roll in coconut flecks. Arrange shrimp in a single layer across pan.
  5. Bake 15 minutes, flip shrimp, and bake for an additional 5-10 minutes.  Serve with Pineapple Salsa.



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