Coconut Shrimp with Pineapple Salsa
Eat this shrimp with a fork to ensure that you get some salsa with every bite.
Recipe by Cooking Light April 2002
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08/09/2015
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.
05/13/2015
Made this recipe for dinner one night. It took a little longer than expected to prepare, so keep that in mind. My husband really liked it, I found the shrimp to be overcooked, but the breading was tasty. I will make this again because my husband liked it so much, but would cut down the baking time or the temperature so the shrimp aren't dried out and chewy. I served it with a simple cocktail sauce, we didn't end up having time to make the salsa so I can't rate that.
07/07/2011
Amazing dish. My entire family loved the flavors. This is probably more of a weekend dish, as it is pretty labor intensive. But it's totally worth it if you have the time.
04/17/2011
I made this for my family and friends and it was a huge hit. My best friend's husband said over and over "this is one of the best things I have ever eaten". He said it was in the top five of any meals he has ever had. I was thrilled. I didn't watch the shrmp close enough and it got a little too brown, but it was still good. I served it on a bed of "citrust scented basamati rice" and then topped it with the pineapple salsa! Excellent. I would highly recommend this dish. When I make it again I will definitely use jumbo shrimp. My shrimp were to small and that made it labor intensive. Do your self a favor and make this dish!!! Don't be afraid to try it for company the first time you make it! I did and was thrilled with the result and the compliments!!
04/27/2010
Wonderful dish! Made a double portion for Christmas appetizers and they were gone within minutes! I also added pomegranate to the salsa which was a beautiful addition in flavor and presentation!
01/15/2010
This is am excellent way to cook coconut shrimp the low-cal way.
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