Baked Coconut Shrimp With Pineapple Sauce: A Tropical Delight

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Baked Coconut Shrimp With Pineapple Sauce

Baked Coconut Shrimp with Pineapple Sauce is a dish that combines the crispiness of coconut-coated shrimp with the tangy sweetness of pineapple sauce. This recipe takes inspiration from tropical flavors, making it a perfect appetizer or main course for any occasion. Whether you’re hosting a summer party or simply craving something exotic, this recipe will transport your taste buds to a sunny beachside. Plus, it’s baked, not fried, making it a healthier option without sacrificing any of the delicious crunch.

Ingredients

For the Baked Coconut Shrimp:

  • 1 lb large shrimp, peeled and deveined, tails on
  • 1/2 cup coconut milk (for dipping)
  • 1 cup panko breadcrumbs
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika (optional for a bit of spice)
  • 1/4 tsp garlic powder

For the Pineapple Sauce:

  • 1 cup pineapple juice (freshly squeezed if possible)
  • 1/2 cup crushed pineapple
  • 1 tbsp honey or brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
  • 1/4 tsp red pepper flakes (optional for a spicy kick)

Instructions

Step 1: Prepare the Shrimp

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Set up your dipping stations: In one bowl, pour the flour, salt, pepper, garlic powder, and paprika. In a second bowl, whisk together the eggs and coconut milk. In a third bowl, combine the panko breadcrumbs and shredded coconut.
  3. Coat the shrimp: Dredge each shrimp first in the flour mixture, shaking off any excess. Next, dip the shrimp into the egg and coconut milk mixture, ensuring it’s fully coated. Finally, roll the shrimp in the panko and coconut mixture, pressing gently to adhere.

Step 2: Bake the Shrimp

  1. Arrange the shrimp on the prepared baking sheet in a single layer, making sure they aren’t touching each other to ensure even cooking.
  2. Bake the shrimp in the preheated oven for 12-15 minutes, or until the coating is golden brown and crispy. Halfway through the cooking time, flip the shrimp to ensure both sides are evenly baked.

Step 3: Prepare the Pineapple Sauce

  1. While the shrimp are baking, prepare the pineapple sauce. In a small saucepan, combine the pineapple juice, crushed pineapple, honey, soy sauce, rice vinegar, and red pepper flakes (if using).
  2. Heat the mixture over medium heat until it begins to simmer. Gradually stir in the cornstarch mixture and continue to cook, stirring frequently, until the sauce thickens. Remove from heat and let it cool slightly before serving.

Step 4: Serve and Enjoy!

  1. Serve the baked coconut shrimp immediately with the warm pineapple sauce on the side. Garnish with fresh cilantro or lime wedges for an extra burst of flavor.

Tips and Variations

  • Baked Coconut Shrimp with Coconut Milk: The use of coconut milk in the batter not only enhances the tropical flavor but also keeps the shrimp moist during baking. For an extra coconutty twist, try substituting half of the panko breadcrumbs with finely ground coconut flakes.
  • Baked Coconut Shrimp Recipe Food Network Style: For a more indulgent version, brush the shrimp lightly with melted butter before baking to achieve a richer flavor reminiscent of popular Food Network recipes.
  • Coconut Shrimp Recipe with Pineapple Dipping Sauce: If you’re short on time, you can simplify the sauce by using store-bought pineapple preserves mixed with a bit of soy sauce and rice vinegar.
  • Coconut Shrimp Sauce: Experiment with other dipping sauces, like a tangy mango chutney or a spicy sriracha mayo, to complement the sweetness of the coconut shrimp.
  • Baked Coconut Shrimp with Panko: Panko breadcrumbs are essential for achieving that perfect crunch. If you don’t have panko on hand, regular breadcrumbs can be used, but the texture might be slightly different.
  • Red Lobster Coconut Shrimp Sauce: For a more authentic Red Lobster-style experience, add a touch of Dijon mustard to your pineapple sauce, or serve the shrimp with a classic piña colada sauce made with coconut cream and pineapple juice.
  • Coconut Butter Shrimp: If you’re a fan of buttery shrimp, try adding a pat of coconut butter to the baking sheet just before the shrimp finish cooking. This will create a rich, velvety finish on the shrimp.
  • Crispy Coconut Shrimp Recipe: To ensure maximum crispiness, make sure the shrimp are well-coated in the panko and coconut mixture and that your oven is fully preheated before baking.

Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 20g
  • Fat: 15g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Sugar: 10g
  • Sodium: 420mg

Baked Coconut Shrimp with Pineapple Sauce is not just a recipe; it’s an experience that brings the flavors of the tropics right to your table. The crispy, golden shrimp paired with the sweet and tangy pineapple sauce makes for a dish that’s both satisfying and refreshing. It’s perfect for family dinners, parties, or even as a light meal on a warm day.

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