Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 7 shrimp and about 1/4 cup salsa)

Serve homemade coconut-crusted shrimp with a sweet-and-spicy pineapple salsa for a lightened seafood dinner that's out of this world.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Step 3

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Step 4

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

Step 5

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

Ratings & Reviews

served as appetizer

bagotti
August 09, 2015
Made to recipe & they were well-liked.  Only change was to use coconut spray oil.  If we were to  make again, would use half sweetened coconut flakes & half unsweetened because it was a bit too sweet, just personal taste.  Salsa was a nice pairing to the shrimp, very attractive presentation.  Served as appetizer before CL's cumin-dusted chicken.

Brie30's Review

ameristralian
February 07, 2014
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!!

CherylCooks's Review

RachelA88
December 21, 2012
Really delicious. Easy to make

Hidfromu's Review

mizclaya
April 18, 2012
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. :)

magyargirl's Review

magyargirl
January 21, 2011
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.

aamonroe's Review

Linz2001um
December 08, 2010
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.

ameristralian's Review

Jennifer101
July 12, 2010
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.

mizclaya's Review

dhe939
October 31, 2009
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.

BosBruin5's Review

CherylCooks
August 26, 2009
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.

FromNewYork's Review

FromNewYork
August 26, 2009
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.