20 mins

Coconut Shrimp with Pineapple-Chili Sauce

Super simple, quick, and delicious! The shrimp are golden and crispy with a pinch of sweetness. Don't let the color of the dipping sauce deter you- it is phenomenal. Invite company over this weekend- this appetizer is worth sharing!
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Coconut Shrimp with Pineapple-Chili Sauce



  • 1 pound large shrimp, peeled and deveined
  • 1 cup unsweetened shredded coconut
  • 1 lime, zested and juiced
  • salt and pepper
  • 2 large eggs
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic
  • 1/2 small pineapple, cubed


  • Preheat the broiler and line a baking sheet with foil and a wire rack.
  • Beat eggs in a small bowl. Toss shrimp in egg wash.
  • In a large ziplock bag, combine coconut, lime zest, and a pinch of salt and pepper. Transfer shrimp to the bag and shake to coat with mixture.
  • Place coated shrimp on wire rack and broil for 3 minutes. Flip and cook for another 3 minutes, until golden brown and no longer opaque in the middle.
  • Blend cilantro, red pepper flakes, lime juice, garlic, and pineapple until smooth. Serve as a dipping sauce.

Nutrition per serving

Calories: 116kcal | Carbohydrates: 6.2g | Protein: 16.7g | Fat: 3.3g | Saturated Fat: 2g | Cholesterol: 170mg | Sodium: 120mg | Fiber: 1.1g | Sugar: 2.6g |


KID NOTE: Kid approved!
VEGETARIAN TIP: Replace the shrimp with sliced mushroom or eggplant.
GLUTEN MODIFICATIONS: Gluten-free as written.

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