Crispy Coconut Shrimp with Pineapple Relish

By Marge Perry & David Bonom
Sweet coconut-crusted shrimp are fried to crisp, golden perfection and served with a mildly spicy, tangy relish in a harmony of tropical flavors
  • Cuisine: American
  • Course: Appetizer


  • Baking soda
  • canola or peanut oil
  • cayenne pepper
  • chopped fresh cilantro
  • Egg
  • finely chopped red bell pepper
  • finely chopped red onion
  • fresh lime juice
  • Jalapeño pepper
  • pineapple
  • plus 2 tablespoons all-purpose flour
  • Salt
  • seltzer
  • shrimp
  • sugar
  • sweetened shredded coconut


  1. Combine the pineapple, onion, bell pepper, jalapeno, lime juice cilantro, sugar, and 1/4 teaspoon of the salt in a bowl
  2. Combine 2/3 cup flour, baking soda, the remaining 1/2 teaspoon of salt, and cayenne pepper in a medium bowl. Add the seltzer and egg and whisk until smooth. Place coconut in a separate bowl.
  3. Heat the oil in a large heavy pot over medium-high heat until it registers 350°F on a thermometer. While the oil heats, working one at a time, hold the shrimp by the tail and dip it into the batter
  4. Add shrimp to the oil in batches of 8-10 and cook until golden brown and crisp, about 1 1/2 minutes. Remove shrimp from oil with a slotted spoon and drain on paper towels. Skim any coconut from the oil, return to 350°F and continue frying. Serve with pineapple relish.