Crispy Coconut Shrimp with Pineapple Relish

You can never make enough coconut shrimp: the sweet, crunchy crust is the perfect counterpoint to tender, mild shrimp. The accompanying tangy, somewhat spicy pineapple relish completes the tropical harmony of flavors.

Servings: 6


  • 1 pinapple, peeled, cored, cut into 1/4-inch cubes
  • 1/3 cup finely chopped red onion
  • 1/4 cup finely chopped red bell pepper
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sugar
  • 3/4 teaspoon salt, divided
  • 2/3 cup plus 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup seltzer
  • 1 large egg
  • 3 1/2 cups sweetened shredded coconut
  • 40 extra large shrimp, about 1 1/2 pounds, peeled, deveined, tails left intact
  • 7 cups canola or peanut oil


  1. Combine the pineapple, onion, bell pepper, jalapeno, lime juice cilantro, sugar, and 1/4 teaspoon of the salt in a bowl; reserve.
  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; shake to remove excess, and dip into coconut to completely coat it, pressing gently to help the coconut adhere to the shrimp. Transfer to a baking sheet and repeat with remaining shrimp.
  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.