Crispy Coconut Shrimp with Roasted Pineapple Salsa
Yield 6 servings
Roasted Pineapple Salsa
- ½ pineapple, peeled, cored, and diced
- 1 shallot, diced
- ¼ cup fresh cilantro, chopped
- ¼ teaspoon chile lime seasoning
- ½ jalapeno
- Pinch of kosher salt
- ½ cup flour
- 2 large eggs
- ¾ cup panko breadcrumbs
- ½ cup unsweetened shredded coconut
- ½ teaspoon kosher salt
- 2 teaspoons coconut oil
- ½ teaspoon cracked black pepper
- 1 lb. large shrimp, peeled and deveined, tails on
Preheat oven to 425ºF.
Spread the pineapple in a single layer on the prepared sheet pan. Position wire rack in pan over the pineapple.
Add flour to shallow bowl or plate and season flour with salt and pepper. In a separate bowl whisk together the eggs until frothy. In a mixing bowl combine panko, coconut, coconut oil and salt and pepper.
Dredge and coat the shrimp in this order: flour, egg, and breading. Working with one shrimp at a time, dip into flour (shaking off excess), dip into egg, and the coat with the breading. Transfer to rack in sheet tray. Repeat with remaining shrimp.
Drizzle with more coconut oil. Bake until the shrimp are golden on the outside and opaque in the center, about 8-10 minutes. In the meantime, toss together the salsa ingredients by combining the shallots, cilantro, chile lime seasoning, and a pinch of salt in a food processor – pulse until combined.
Remove from the oven and transfer shrimp to serving platter. Carefully transfer the pineapple to the food processor bowl and pulse with other ingredients.Serve shrimp alongside roasted pineapple salsa.