Coconut‑Crusted Shrimp with Sweet‑Spicy Pineapple Salsa
Satisfy your hunger with a burst of tropical flavor and protein power. This coconut‑crusted shrimp pairs perfectly with a tangy pineapple salsa and fluffy quinoa. Ready in just 30 minutes – a perfect weekday dinner.
Ingredients
- 1 lb raw shrimp (peeled & deveined), 1/2 cup shredded unsweetened coconut, 1/3 cup all‑purpose or almond flour, 1 egg, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp olive oil, 1 cup diced fresh pineapple, 1/4 cup finely diced red onion, 1 jalapeño (minced), juice of 1 lime, 2 tbsp chopped cilantro, pinch of salt, 1 cup quinoa (cooked), optional 1 tbsp extra virgin olive oil for garnish
Instructions
- 1. Pat shrimp dry with paper towels. 2. In a shallow dish, whisk egg, salt, pepper. In another dish, mix coconut & flour. 3. Dredge each shrimp in egg, then coat with coconut mix. 4. Heat 1 tbsp oil in a large skillet over medium‑high heat; add shrimp in a single layer. Cook 2–3 min per side until golden. 5. Remove shrimp and set aside on warm plate. 6. In a bowl, combine pineapple, onion, jalapeño, lime juice, cilantro, and salt to make salsa. 7. Serve shrimp over cooked quinoa, topped with pineapple salsa and a drizzle of olive oil. 8. Garnish with extra cilantro if desired. 9. Enjoy immediately!
Chef's Note
For extra crunch, press the shrimp lightly into a paper towel before coating to remove excess moisture.
Make-Ahead Tips
Cook quinoa ahead and store in the fridge; reheat with a splash of water. Shake salsa ingredients before serving for freshness.
Substitutions
Use prawns instead of shrimp; swap almond flour for gluten‑free flour; replace lime with lemon; use frozen shredded coconut if fresh isn’t available.