Coconut Shrimp with Pineapple Salsa
This incredibly easy and very, very tasty recipe brings back memories of Hawaii. Coconut Shrimp with Pineapple Salsa, a must try this weekend!
I remember first trying Coconut Shrimp (aka Coconut Prawns) at a beach shack restaurant in Hawaii in 2014. I knew I was going to like it before I even took my first bite and now I find it almost impossible not to order if it’s on a restaurant’s menu.
The other day I had a craving for Coconut Shrimp and with still a month to go before I’m back in San Diego (where I always order it), I decided it was time to create my own version.
Like any battered dish, I knew I was going to dip the shrimp in a flour, salt and pepper mixture before dredging in egg. Once totally covered in egg, the shrimp would be dropped into a plate of shredded coconut and panko crumbs, before being placed into some hot coconut oil. This three step process is actually very quick and easy.
I’m sure there’s a healthier ways to cook the shrimp (read: baking), but I decided to fry these bad boys.
While delicious on their own, I decided to serve with a salsa. When I think of coconut, pineapple isn’t far from mind so I decided to make a pineapple salsa which was beeeeeyond simple.
Enjoy and stay tuned, I have two more Coconut Shrimp recipes coming your way! If you do make the dish, don’t forget to share your snaps with me on Instagram or Facebook.
Tell me dear reader, what dish were you introduced to on a holiday?
For the salsa
1/2 a pineapple
Zest and juice of 1 lime
1 tsp chilli
1/2 tsp chopped garlic
1-2 Tbs coriander (cilantro)
Salt and pepper, to taste
For the shrimp
1/2 kg of shrimp (aka prawns)
1/2 – 1 cup coconut or vegetable oil
1/2 cup flour
1/2 tsp garlic powder
Salt and pepper
3/4 cup panko crumbs
1 cup shredded coconut
For the salsa
- Add all the ingredients to a blender and blend until chunky, or smooth – your choice.
- Pour into a dish and serve with your coconut shrimp. Make ahead and keep in the fridge until time to serve.
For the coconut shrimp
- Line a plate or tray with baking paper. Set aside.
- Add flour, garlic powder and salt and pepper to a shallow dish and set aside.
- Add the two eggs to a second shallow dish and set next to the flour.
- Mix the shredded coconut and panko crumbs in a bowl, before pouring out onto a plate or a shallow dish. Set down next to the eggs.
- Dust your shrimp in the flour mixture, gently tapping off any excess. Add the shrimp to the egg mixture until completely coated. Drop the egg-coated shrimp into the coconut mixture and press lightly, to ensure the whole shrimp is covered.
- Place carefully onto your prepared plate or tray. Repeat until all shrimp is coated.
- Add the coconut oil to a fry pan and heat over medium-high heat. While your oil is heating, line a new plate or tray with paper towel.
- Once hot, add a quarter of the shrimp and cook for 2-3 minutes each side, or until shrimp is cooked and golden. Flip and cook for a further 2 minutes. Carefully remove shrimp from pan and place onto paper towel. Cook the remaining batches of shrimp.
- Once cooked, serve immediately with the salsa and enjoy!