Coconut-Crusted Shrimp with Pineapple Salsa
Crispy shrimp coated in toasted coconut, served with a fresh pineapple salsa for a vibrant, island-inspired seafood dish. This quick meals ready in about 26 minutes pairs large shrimp, all-purpose flour, fine bread crumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 275 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp
- 1/2 cup all-purpose flour
- 1/2 cup fine bread crumbs
- 1/4 cup unsweetened coconut flakes
- 2 tbsp olive oil
- 1 cup fresh pineapple chunks
- 1/4 cup red bell pepper
- 1 tbsp lime juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a shallow dish, mix flour, bread crumbs, coconut flakes, and a pinch of salt; toss until evenly combined.
- Step 2: Pat shrimp dry with paper towels, then dredge each piece in the flour mixture, pressing gently to adhere.
- Step 3: Heat olive oil in a skillet over medium-high heat until shimmering; add shrimp in a single layer and cook for 2-3 minutes per side until golden brown and opaque.
- Step 4: While shrimp cooks, combine pineapple chunks, diced red bell pepper, lime juice, and a pinch of salt in a bowl; toss to mix and let sit for 5 minutes to meld flavors.
- Step 5: Serve shrimp immediately with pineapple salsa spooned on top.
Frequently asked questions
How long does Coconut-Crusted Shrimp with Pineapple Salsa take to make?
Total time is about 26 minutes (20 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Crusted Shrimp with Pineapple Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.
Can I substitute ingredients in Coconut-Crusted Shrimp with Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Crusted Shrimp with Pineapple Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What should I serve with Coconut-Crusted Shrimp with Pineapple Salsa?
Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
