Oven Baked Coconut Shrimp with Pineapple Salsa
Crispy, golden, and irresistibly tropical, this Oven Baked Coconut Shrimp with Pineapple Salsa is the perfect blend of savory and sweet! Succulent shrimp are coated in a crunchy coconut-panko crust and oven-baked to perfection for a lighter, healthier alternative to frying. Paired with a vibrant pineapple salsa bursting with fresh flavors from diced pineapple, red bell pepper, zesty lime juice, and a hint of jalapeño, this dish is a refreshing crowd-pleaser. Ready in just 40 minutes, this easy-to-follow recipe brings a taste of the tropics to your kitchen. Serve it as an appetizer, snack, or even a main course for a gluten-free and dairy-free delight that everyone will love!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined (tails on)
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Unsweetened shredded coconut
- 0.5 cup Panko breadcrumbs
- 1 tsp Garlic powder
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Pineapple, finely diced
- 0.5 cup Red bell pepper, finely diced
- 0.25 cup Red onion, finely diced
- 2 tbsp Cilantro, chopped
- 1 tbsp Lime juice
- 1 small Jalapeño, finely diced (optional)
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a lightly greased wire rack.
Prepare the breading station by placing the flour in a shallow dish. In a second shallow dish, beat the eggs. In a third shallow dish, mix shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
Pat the shrimp dry with paper towels. Dredge each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, and then coat it thoroughly in the coconut-panko mixture. Press lightly to ensure the coating sticks.
Place the coated shrimp on the prepared baking sheet or wire rack. Continue until all the shrimp are coated.
Lightly spray the shrimp with olive oil to help them crisp up in the oven.
Bake the shrimp for 8-10 minutes, then flip them over and bake for another 5-7 minutes, or until golden brown and cooked through.
While the shrimp are baking, prepare the pineapple salsa by combining the pineapple, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using) in a medium bowl. Mix well and set aside.
Once the shrimp are ready, remove them from the oven and let them cool slightly.
Serve the coconut shrimp alongside the pineapple salsa as a dip or topping. Enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
