Oven Baked Coconut Shrimp With Tropical Pineapple Salsa: A Taste of Paradise

There’s a particular kind of magic that happens when the sweet, nutty crunch of toasted coconut meets the tender, succulent bite of perfectly cooked shrimp. For me, that magic is intrinsically linked to carefree summer days and the vibrant flavors of the tropics. I remember the first time I recreated this dish in my own kitchen, a chilly evening suddenly bursting into sunshine as the aroma of toasting coconut filled the air. The accompanying pineapple salsa, bright and zesty, cut through the richness, transporting me straight to a beachside luau. It’s a meal that always evokes happiness and a sense of occasion, even on a weeknight.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: Approximately 28 shrimp
• Dietary Type: Dairy-Free (if preserves are dairy-free)

Ingredients

For the Coconut Shrimp

• 28 large shrimp, peeled and deveined
• 1⁄3 cup cornstarch
• 1⁄4 teaspoon salt
• 1⁄2 – 3⁄4 teaspoon cayenne pepper (adjust to your spice preference)
• 3 large egg whites
• 1 1⁄2 cups sweetened flaked coconut
• Nonstick cooking spray

For the Pineapple Salsa

• 1 cup finely chopped fresh pineapple
• 1⁄3 cup chopped red onion
• 1⁄4 cup finely chopped fresh cilantro
• 1⁄4 cup pineapple preserves or 1/4 cup apricot-pineapple preserves
• 1 tablespoon finely chopped seeded fresh jalapeno
• 1 1⁄2 tablespoons fresh lime juice
• 1⁄4 teaspoon black pepper

Equipment Needed

• Two shallow dishes or pie plates (for dredging)
• Medium bowl
• Electric mixer (handheld or stand mixer)
• Whisk
• Baking sheet
• Paper towels
• Small bowl (for salsa)
• Oven

Instructions

The allure of oven-baked coconut shrimp lies in its delightful balance of textures and flavors, all achieved with a significantly lighter touch than its deep-fried cousin. This recipe is a testament to that, delivering a crispy, golden coating and succulent shrimp that are perfectly complemented by the vibrant, fresh pineapple salsa. Let’s embark on this culinary journey to paradise.

1. Preheat Your Oven: Begin by preheating your oven to a robust 400ºF (200ºC). This ensures that your shrimp will cook quickly and develop a beautifully crisp coating upon hitting the hot oven.

2. Prepare the Shrimp: Gently rinse the peeled and deveined shrimp under cool running water. It’s crucial to drain them well afterward, and I always find that patting them dry thoroughly with paper towels is key to achieving the best adhesion for the coating. Excess moisture will prevent the cornstarch from clinging properly.

3. Create the Dry Coating: In one of your shallow dishes, combine the cornstarch, salt, and cayenne pepper. Stir these dry ingredients together with a whisk until they are thoroughly mixed. The cayenne pepper will provide a subtle warmth that beautifully balances the sweetness of the coconut and pineapple.

4. Whip the Egg Whites: In a medium bowl, place the egg whites. Using an electric mixer, beat them until they become frothy. This should take about 2 minutes. You’re not looking for stiff peaks here; a light, airy froth is exactly what we need to help the coconut adhere to the shrimp.

5. Prepare the Coconut: In the second shallow dish, place the sweetened flaked coconut. This is where the magic of that irresistible crunch begins.

6. Prepare Your Baking Sheet: Coat a baking sheet generously with nonstick cooking spray. This step is vital to prevent the shrimp from sticking, ensuring a clean release after baking and making cleanup a breeze.

7. The Dredging Process: Now comes the fun part – coating each shrimp. Working with one shrimp at a time:

   • First, dredge the shrimp in the cornstarch mixture, ensuring it’s evenly coated on all sides. Gently shake off any excess.
   • Next, dip the coated shrimp into the frothy egg whites, allowing any excess to drip back into the bowl.
   • Finally, dredge the shrimp in the flaked coconut, pressing the coconut onto the shrimp gently with your fingers. This ensures a good, even layer of coconut for maximum crispiness.

8. Arrange on the Baking Sheet: Place the coated shrimp onto the prepared baking sheet. Ensure there’s a little space between each shrimp; overcrowding can lead to steaming rather than crisping.

9. Repeat and Coat Again: Repeat the dredging process with the remaining shrimp, working systematically until all are coated. Once all the shrimp are on the baking sheet, lightly coat the tops of the shrimp with cooking spray. This extra spritz of spray will help achieve that desirable golden-brown crispness.

10. Bake to Perfection: Bake the shrimp in the preheated oven for 20 minutes, or until the shrimp are done and the coconut coating is golden brown and crisp. To ensure even cooking and browning, turn the shrimp over halfway through the baking time, after approximately 10 minutes. You’ll know they are done when they turn opaque and pink.

11. Prepare the Pineapple Salsa: While the shrimp are baking, it’s time to whip up the refreshing salsa. In a small bowl, gently toss together the finely chopped fresh pineapple, chopped red onion, finely chopped fresh cilantro, pineapple preserves (or apricot-pineapple preserves), finely chopped seeded fresh jalapeno, fresh lime juice, and black pepper. Toss until all the ingredients are well blended. The sweetness of the preserves will meld beautifully with the tartness of the pineapple and the bite of the onion and jalapeno.

12. Serve and Enjoy: Once the shrimp are perfectly baked, serve them immediately with the prepared pineapple salsa. This dish is best enjoyed fresh, with the contrast between the warm, crispy shrimp and the cool, vibrant salsa being at its peak.

Expert Tips & Tricks

• Shrimp Size Matters: While this recipe calls for large shrimp, don’t be afraid to use extra-large if you prefer a more substantial bite. Just keep an eye on the cooking time, as larger shrimp may take a minute or two longer to cook through.
• Coconut Toasting: For an extra layer of flavor and an even more appealing golden hue, you can lightly toast your flaked coconut in a dry skillet over medium-low heat before coating the shrimp. Watch it carefully, as it can burn quickly.
• Spice Level Control: The cayenne pepper in the shrimp and the jalapeno in the salsa offer opportunities to adjust the heat. For a milder dish, reduce or omit the cayenne, and for the salsa, you can remove the seeds and membranes from the jalapeno before finely chopping, as this is where most of the heat resides.
• Preventing Soggy Shrimp: The most common culprit for less-than-crispy baked shrimp is excess moisture. Ensuring your shrimp are thoroughly dried before coating and not overcrowding the baking sheet are the most critical steps. The final spritz of cooking spray also helps achieve that desired crispness.

Serving & Storage Suggestions

This Oven Baked Coconut Shrimp is a showstopper on its own, but it also pairs beautifully with a variety of sides. Consider serving it alongside fluffy jasmine rice, a simple mixed green salad with a light vinaigrette, or even some steamed asparagus.

For storage, it’s important to note that this dish is best enjoyed fresh. If you have any leftover shrimp, allow them to cool completely. Store them in an airtight container in the refrigerator for up to 1–2 days. To reheat, a brief stint in a toaster oven or a conventional oven at 350ºF (175ºC) for a few minutes will help revive some of their crispness. The pineapple salsa can also be stored in an airtight container in the refrigerator for up to 3 days. Its flavors will actually meld and deepen over time. Avoid freezing the cooked shrimp, as the texture will suffer.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	349.2 kcal	–
Total Fat	13 g	19 %
Saturated Fat	11.1 g	55 %
Cholesterol	75.1 mg	25 %
Sodium	372.9 mg	15 %
Total Carbohydrate	47.3 g	15 %
Dietary Fiber	2.8 g	11 %
Sugars	29.3 g	117 %
Protein	12.3 g	24 %

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• Gluten-Free Option: For those seeking a gluten-free version, you can substitute the cornstarch with gluten-free all-purpose flour or rice flour. Ensure your flaked coconut is also certified gluten-free.
• Spicy Kick: If you love heat, consider adding a pinch more cayenne pepper to the cornstarch mixture or finely mincing an extra jalapeno for the salsa.
• Different Preserves: While pineapple or apricot-pineapple preserves are ideal, mango preserves or even a good quality orange marmalade could offer an interesting twist to the salsa.
• Herb Swap: If cilantro isn’t your favorite, fresh mint can offer a wonderfully refreshing counterpoint in the salsa, lending an unexpected but delightful aromatic note.

FAQs

Q: Can I make the pineapple salsa ahead of time?
A: Yes, absolutely! The pineapple salsa can be made a day or two in advance and stored in an airtight container in the refrigerator. In fact, letting it sit allows the flavors to meld beautifully.

Q: My coconut shrimp didn’t get very crispy. What did I do wrong?
A: Several factors can contribute to less-than-crispy shrimp. Ensure your shrimp were patted very dry, that you didn’t overcrowd the baking sheet, and that your oven was preheated properly. A final spritz of cooking spray on top before baking also makes a significant difference.

Q: Can I use unsweetened coconut flakes?
A: You can, but be aware that unsweetened coconut will be less sweet and may not brown as deeply as sweetened flaked coconut. You might also consider adding a touch of sweetener to your cornstarch mixture if you opt for unsweetened.

Q: What kind of shrimp should I use?
A: Large shrimp, peeled and deveined, are ideal for this recipe. They provide a good bite and hold up well to the coating and baking process.

Q: Is this recipe suitable for a party appetizer?
A: Definitely! This recipe is perfect for entertaining. You can prepare the salsa ahead of time and bake the shrimp just before guests arrive. Serve with toothpicks for easy dipping into the salsa.

Final Thoughts

This Oven Baked Coconut Shrimp with Pineapple Salsa is more than just a recipe; it’s an invitation to a brighter, more flavorful experience. It’s a dish that proves healthy eating doesn’t mean sacrificing taste or texture. The way the sweet, tropical notes dance with the savory shrimp and the subtle warmth of the spice is truly captivating. I encourage you to bring this taste of paradise into your own kitchen and share it with loved ones. Don’t hesitate to experiment with the spice levels or even try serving it alongside a refreshing coconut rice or a chilled mango lassi for a complete tropical feast. I’d love to hear about your culinary adventures with this dish – what pairings did you discover? Happy cooking!