THE RECIPE JOURNAL · Main Course
Baked Coconut Shrimp Paired with a Sweet Pineapple Sauce
This recipe brings together crispy, golden shrimp with a tropical twist that's both light and flavorful. Paired with a sweet pineapple sauce, it's a perfect dish to impress your friends and enjoy a taste of the islands at home.
FROM THE KITCHEN • Baked Coconut Shrimp Paired with a Sweet Pineapple Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In one small bowl, put the cornstarch. In another bowl, whisk the egg whites together with the coconut extract until they’re a bit frothy but not quite stiff. Then, mix the breadcrumbs, shredded coconut, and sucralose in a third bowl.
02
Step 2
Coat each shrimp by first dipping it into the cornstarch, then the egg mixture, and finally the breadcrumb mix. Lay the coated shrimp out on a plate and sprinkle them lightly with salt and pepper. Give both sides a quick spray with cooking spray, then arrange them on a nonstick baking sheet.
03
Step 3
Pop the shrimp into the oven and bake for about 10 minutes, flipping them halfway through so they cook evenly. While the shrimp are baking, blend together the canned pineapple, chili garlic sauce, and sucralose until smooth. Taste and season the sauce with a little salt and pepper.
04
Step 4
Once the shrimp are done, serve them right away with the pineapple dipping sauce on the side.
Why you’ll love it
This dish combines crispy shrimp with the tropical flavors of coconut and pineapple, creating a perfect balance of sweet and savory. It’s lighter than fried versions but still full of crunch and flavor, making it a healthier yet indulgent choice. Plus, the pineapple sauce adds a refreshing touch that brightens every bite.
How to serve
Serve with steamed jasmine rice or a crisp green salad to complement the tropical flavors. A side of grilled vegetables or a light slaw also pairs nicely, adding freshness and crunch to the meal.
Storage & leftovers
Store leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to keep the coconut coating crispy. Keep the pineapple sauce separate and refrigerate for up to three days.
