Baked Coconut Shrimp with Tangelo Salsa

January/February 2013

Your rating: None Average: 4.3 (22 votes)

A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d’oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it near other baking supplies or in bulk at natural-foods stores or well-stocked supermarkets.

Baked Coconut Shrimp with Tangelo Salsa

4 Reviews for Baked Coconut Shrimp with Tangelo Salsa

Delightful Healthier Choice!

My sistet is obssessed with Coconut Shrimp, so I was thrilled to find this recipe. The shrimp was amazing, the salsa delectable! So much easier and faster than I had imagined. I couldn't find Tanangelos when I first made this dish, so I googled a suitable subsititute. Blood Oranges worked very well in the salsa.

Easy, light, crowd pleaser, delicious

It was so good that I ate it as a meal. I couldn't find individual tangerine to buy so I made the salsa with canned pineapple and I think it was better than it would of been.

Will make again

I thought it was nice. I had sweetened coconut on hand. Next time though, I will use way less salt. This turned out SO salty I almost couldn't appreciate the recipe..


The plate was emptied within minutes! Next I'll serve it as dinner, just so I can eat more all for myself.


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