Coconut Shrimp Topped with Pineapple Jalapeno

Coconut Shrimp Topped with Pineapple and Smokey Jalapeño

Flaky Coconut Shrimp topped with a sweet and spicy sundried pineapple and smokey jalapeño salsa.

Menu Part

Appetizers, Entrees


3 Coconut Butterfly Shrimp 16/20 ct.
1 cup candied pineapple
1 each fresh jalapeño
1/2 cup chipotle in adobo
1/2 cup pineapple juice
1/2 cup brown sugar
2 tablespoons lime juice
2 each lime wedges
4 sprigs cilantro
salt & pepper to taste


  1. Preheat deep fryer to 350ºF. While the deep fryer is preheating, in a medium sauce pan add the pineapple juice, lime juice and brown sugar and slowly bring to a boil. Once the mixture has come to a boil, reduce to a simmer and add the chipotle in adobo and the candied pineapple.
  2. Allow the mixture to come to a simmer for 15 minutes. Slice the fresh jalapeño into wheels and add to the mixture and continue to cook for 3 minutes.
  3. Remove the mixture from the heat source and allow to come to room temperature.
  4. To prepare the King and Prince® Butterfly Coconut Shrimp, add them to the preheated deep fryer and cook for 3–3½ minutes or until they reach a safe eating temperature of 165ºF and are golden brown.
  5. To serve, top each of the shrimp with a teaspoon of the sweet and smoky pineapple jalapeño salasa and garnish with a sprig of cilantro and lime wedge.

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