Coconut Shrimp with Pineapple Salsa

  • Linz2001um Posted: 06/22/09
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    This was great! I made it for 2 different gatherings and everyone loved it. I followed advice from others and toasted the coconut first. Then I only cooked the shrimp on 5 min each side. I also left out the jalepeno in the salsa. You must try this recipe!

  • TomandPaula Posted: 01/08/09
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    This was quite tasty. We even used frozen, cooked shrimp and just cut down the cooking time, about 10-15 minutes while raising the oven temperature slightly. It was still tasty!

  • FromNewYork Posted: 08/26/09
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    The salsa is way too sweet; omit the preserves and it might work. The shrimp coating tasted a bit floury and didn't stick to the shrimp well (flaked off in large pieces). The dish presented well but I don't think it was worth the trouble the recipe took.

  • RachelA88 Posted: 11/20/08
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    I made this recipe for bunko...the girls loved it! Its great for entertaining and now I am getting requests for this recipe for the next bunko night!

  • BosBruin5 Posted: 08/26/09
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    This turned out better than I expected. The shrimp were delicious and the salsa was good. I made a large batch, so I found it a little too time consuming. I may just substitute store bought mango salsa next time instead of making my own. I originally tried flipping the shrimp with tongs, but the coconut fell off. Flipping with a fork worked so much better. Will definitely make again.

  • dhe939 Posted: 01/05/09
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    I didn't make the salsa, but the shrimp was amazing! Love this! Will definitely make again.

  • Jennifer101 Posted: 01/22/09
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    This was excellent! I used pre-cooked shrimp with the tails still on. Worked perfect, make it easy and the flavor was WONDERFUL! I used canned, undrained, crushed pineapple for the salsa. Next time I will drain the pineapple. This was not spicy at all, but I was sure to remove all seeds from the jalapeno. Can't wait to make this one again!

  • laylaz777 Posted: 02/07/09
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    This dish was super easy to prepare and absolutely delicious! You get all the flavor of the coconut breading without the greasy/fried flavor. I substituted orange marmalade for the pineapple preserves in the salsa and increased the lime juice so it would be more salsa-like. Only watchout is to be sure you spray the cookie sheet/foil with a LOT of cooking spray. I went to flip my shrimp halfway through cooking and some had gotten a bit stuck.

  • aamonroe Posted: 12/08/10
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    Slightly time consuming but excellent, fresh flavor. I used canned pineapple and omitted the preserves just to avoid buying another jar for our already full condiment bar, and it was still wonderful. Even my fairly picky 6-year-old son enjoyed it.

  • Marissa73 Posted: 01/22/09
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    I did this recipe pretty much exactly as shown but with very thin-sliced chicken (my son doesn't like shrimp) and it go rave reviews from him! It was quite lovely. I made the salsa without the pineapple preserves (trying to be healthy) and it was good, too, but have to say it could have been a little sweeter - maybe add splenda?? It was SPICY!!! I brought leftovers into work and will heat them up in the toaster oven...mmmmm...

  • bagotti Posted: 04/24/09
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    WONDERFUL!!!!!!!!!!!!!!!!!!!

  • mizclaya Posted: 10/31/09
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    This was very delicious. I left out the pineapple preserves as another reviewer did, and I thought it was excellent. It was definitely time consuming, but worth it. I served it with black beans and rice, and they paired perfectly.

  • ameristralian Posted: 07/12/10
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    I RARELY rate recipes - but this one was worth rating - it was amazing. Like others, I toasted the coconut first which I was so glad I did. This dish was so delicious. The salsa was to die for and the shrimp tasted just like what I'm used to - didn't miss anything by not frying it!!! Will definitely make this one again.

  • magyargirl Posted: 01/21/11
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    This recipe turned out great, the family loved it. It was healthy too, as it was baked, not fried. I also used canned crushed pineapple and happened to have some leftover peach preserve and used that instead of buying a jar of pineapple preserves. Definitely will make it again.

  • Hidfromu Posted: 04/18/12
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    I make the shrimp exactly to recipe. Then I make a Parrot Bay dipping sauce (like Red Lobster) to go with. So good, yes it's a little bad with the dipping sauce but sometimes you got to be a little bad. :)

  • CherylCooks Posted: 12/21/12
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    Really delicious. Easy to make

  • Brie30 Posted: 02/07/14
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    This is outstanding. I made this quite some time ago as per the recipe and loved it. I had some leftover salsa so froze it and MONTHS later defrosted it when I was making some yellowtail encrusted in coconut panko. I topped the leftover salsa on top of that and it was superb! Excellent all around!!

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