Coconut Shrimp with Pineapple Salsa

Ingredients

• 1 lb Large Shrimp
• 1.5 cups Unsweetened Shredded Coconut
• 0.5 cup Tapioca Starch
• 2 large Eggs
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Coconut Oil
• 2 cups Fresh Pineapple
• 0.5 cup Red Bell Pepper
• 1 small Jalapeño Pepper
• 0.25 cup Red Onion
• 2 tablespoons Lime Juice
• 0.25 cup Cilantro

Instructions

1. 1Peel and devein the shrimp. Pat them dry.
2. 2In a shallow dish, mix the shredded coconut, tapioca starch, salt, and pepper.
3. 3In another shallow dish, whisk the eggs.
4. 4Dip each shrimp into the egg mixture, then dredge it in the coconut mixture, ensuring it's fully coated.
5. 5Heat coconut oil in a large skillet over medium heat.
6. 6Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side.
7. 7Remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
8. 8For the pineapple salsa, dice the pineapple, red bell pepper, jalapeno (remove seeds), and red onion. Finely chop the cilantro.
9. 9In a bowl, combine the pineapple, red bell pepper, jalapeno, red onion, cilantro, and lime juice. Mix well.
10. 10Serve the coconut shrimp with the pineapple salsa.

Related Guides