Coconut Shrimp with Pineapple Salsa


I learned a few lessons from this Coconut Shrimp & Pineapple Salsa recipe:

Lesson # 1 When Sriracha is involved in a recipe, it has to be good! I already knew this…but oh my word! Sriracha, cilantro AND pineapple. Heaven! Also, I love any excuse to use my beloved cock sauce. *snort*

Lesson # 2No matter how hard I try, I can’t convince myself that baked coconut/panko covered shrimp taste just like the original fried version. Not to say that these shrimp didn’t taste good, they were actually pretty scrumptious!  It’s just that whenever I order coconut shrimp on a menu, they’re both fried and earth shattering. I’m usually on vacation when this happens… drinking fruity cocktails that have umbrellas hanging off the edge of them. So yeah. Maybe that’s the real disconnect or maybe I just really need a vacation? (I do.)

the best salsa

Lesson # 3 I must make this pineapple salsa OFTEN and triple the recipe! We ran out of salsa before we ran out of shrimp. I think there was a point where I looked back and saw Casey drinking the juice from the little bowl I put it in. I think that’s a sign that he liked it?

Lesson # 4  Fry the shrimp next time. If I’m really craving fried coconut shrimp, then I should do it.  It’s not like I’m going to make this dish weekly… I’ll probably follow all the the same steps but fry the shrimp in a shallow amount of oil in a frying pan. If you’re looking to eat something lighter, by all means make this recipe!

And we’re off!

Get the ingredients together.

making coconut shrimp

Panko, coconut & whole wheat flour. You are supposed to toast the coconut. I forgot to. Oops.

coconut and flour

Whip the egg whites and add in the coconut extract.

the station

Pop a shrimp in the flour! I used tail-on/cooked shrimp. (They didn’t taste overcooked, btw.)


Then dip it in the egg whites. The flour makes the egg whites stick to the shrimp better. Fun fact!


Then dip the shrimp into the panko mixture and keep going! A little assembly line action time!

batter up!

Now they’re off to bake. Start the simple pineapple salsa. Chop up a pineapple.


Pair it with the cilantro & sriracha.

Just a little goes a long way!

cock sauce!

Whirl it up in a food processor! It’s so fragrant. Give it a sniff. Taste it. Love it.

salsa making

The shrimp is ready.


And ready to be paired with that scrumptious salsa!

coconut shrimp

Now the question is- What should we drink with these?? And who has drink umbrellas? I want one.

Coconut Shrimp with Pineapple Salsa

Serves 4 (or 2 HUNGRY people. ahem.)

(recipe adapted from Now Eat This by Rocco Dispirito)

  • 1/4 cup unsweetened flaked coconut, toasted
  • 3/4 cup panko breadcrumbs
  • 1/4 cup whole wheat flour
  • 3 egg whites
  • 8 oz. medium shrimp, tail on (about 21-25 shrimp)
  • 1 cup fresh pineapple, chopped
  • 1/2 bunch cilantro (about 1/3 cup) chopped
  • 1/2 teaspoon sriracha

Preheat oven to 450 F.  Place a wire rack on a baking sheet &  set aside.

Place the flour in a shallow dish. In a medium bowl, whip the egg white with a whisk until they are foamy but not quite holding peaks; whisk or mix the 1 teaspoon coconut extract into the egg white. Dredge the shrimp in the flour, shaking off any excess. Add the shrimp to the egg whites and toss to coat completely. Then add the shrimp, a few at a time, to the coconut-panko mixture and coat completely.

Place the breaded shrimp on the wire rack and season generously with salt and pepper. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8-10 minutes.

Meanwhile, in a blender, puree the pineapple with sriracha until smooth. If the pineapple salsa is too thick, add a splash of water. Season with salt and pepper.

When the shrimp are done, serve with the pineapple salsa for dipping.

  • To Kiss the Cook

    I saw “Coconut Shrimp” in my Google Reader preview and started salivating immediately. I’d go so far as to say second only to easy parking at Target, they are the one thing that make me miss life in the suburbs the most. We used to be reasonably close to a chain Carribbean restaurant and I still crave those little suckers and some jerk chicken pasta. Nice work on the whole wheat flour crust to boot!

  • Annette

    er… forgot the cilantro in the recipe, and ingredients. I’ll totally have to try this, I lourve me some cock sauce.

  • eileen

    Have you ever tried the Spicy, Smoky, Peach Salsa from Trader Joe’s? It is beyond amazing, unfortunately, I’m the only one who likes it so some of it goes to waste! This pineapple one sounds amazing.

    Absolutely love your blog!

  • The Food Relationship Coach™

    This looks yum and I love how easy peasy the recipe is!

  • My Little Expat Kitchen

    I like that you baked these rather than fried them. And I too love Sriracha!

  • Michelle

    Nice! I love coconut shrinp but never when I order it, they are often overdone. These are perfect!


    YU-UM! I have been craving shrimp like crazy lately. Did you see the latest Sunset magazine? There’s a recipe in there that I’m making tonight – Harissa Shrimp with couscous. I’ll let you know how it is.

  • Jess

    yea for sriracha, so good! i made fish tacos with panko and cracker crumbs last week, very good — but i was thinking about fried goodness too…

  • Jane M

    WOW this looks so so good! I’ll have to try it soon. I just used my fresh pineapple for a carrot salad I whirled up for din-din tonight!

  • joy the baker

    girl! your site is looking so delicious these days! really really lovely.

  • Katherine

    Coconut shrimp is one of my favs! I also think I found my favorite new website! (:

  • Ashley

    This looks heavenly. Can’t wait to try it.
    (My husband made coconut shrimp for me one day on my birthday…we were newlyweds. He is NOT a chef. But it tasted perfect…maybe my tastebuds were blinded by love?) 🙂

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  • Sasha

    I made these for a party i had on the weekend and everyone raved about them. Thank you for the the recipe and for your website. Its food porn for me!

  • Jessica

    Pineapple salsa sounds AMAZEBALLS. I think I’d like the shrimp too, but avoid cooking fish for my roommates’ sakes. (but guess what? I’m moving out soon!)

  • Michelle

    YUMMMMM! Might serve this with some cilantro rice and cumin black beans. Feels like vacation on a plate, excellent 🙂

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  • Elizabeth

    I made this for dinner tonight and it was excellent! The shrimp were so crispy and delicious and the pineapple salsa was so flavorful.

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