Tiki-Style Spiced Coconut Shrimp with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Crispy coconut shrimp dusted with island spices paired with a bright and tangy pineapple salsa that bursts with tropical flavors. This Caribbean-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, unsweetened shredded coconut, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil
• 1 cup fresh pineapple, finely diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tsp honey

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow bowl, mix 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cayenne pepper, and 1/2 tsp ground cumin. In a second bowl, beat 2 large eggs. In a third bowl, combine 1 cup unsweetened shredded coconut and 1/2 cup panko breadcrumbs.
2. Step 2: Dip each of the 1 lb large peeled and deveined shrimp first into the flour mixture, then the beaten eggs, and finally coat thoroughly with the coconut-panko mixture.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the coated shrimp in batches for 2-3 minutes until golden brown and cooked through. Drain on paper towels.
4. Step 4: In a separate bowl, combine 1 cup finely diced fresh pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp honey. Stir well to make the pineapple salsa.
5. Step 5: Serve the warm coconut shrimp alongside the pineapple salsa for dipping or topping.