Coconut Shrimp and Pineapple Salsa


Units Scale

Coconut Shrimp:

  • 1 lb fresh shrimp (or frozen and thawed) peeled and deveined
  • 1 cup cornstarch (or flour, whichever you have in the pantry!)
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • pinch of salt
  • 2 egg whites, beaten
  • Vegetable oil for frying

For pineapple salsa:

  • 1 cup diced fresh pineapple (for tips on peeling and cutting a pineapple, check out this video)
  • 1 cup seeded and diced Roma tomato
  • 1 cup diced red onion
  • 1 cup fresh cilantro, chopped
  • juice from one lime
  • salt and pepper to taste
  • 1 jalapeno, seeded and diced (optional)


Place the coconut flakes and the panko, along with a generous pinch of salt, in a medium-sized bowl and toss to combine. Place the egg whites in a separate bowl and whisk them and finally the flour in a third bowl. Dip the shrimp in first the flour (dust of any excess flour), then the egg whites, and finally in the shredded coconut mixture and coat generously. Fry in hot oil for just a few minutes or until lightly golden brown. Drain on a paper towel and sprinkle with additional salt.
For the salsa, simply combine all the ingredients in a bowl and gently mix until it’s all combined. Keep at room temperature for a few minutes so the flavors really combine. Serve with crispy coconut shrimp and enjoy!