coconut shrimp with mineola salad from Healthy Seasonal RecipesIf you follow me on facebook, or instagram then you know I have been shooting cooking videos with the New England Dairy Promotion Board. So I haven’t had time to develop a new recipe for you today. So instead I pulled out this amazing Coconut Shrimp with Mineola Salad recipe I developed more than a year ago for Eating Well Magazine. It was part of a six recipe feature all highlighting coconut.

I thought it would be nice to share it with you today, as we head into the darkest month of the year, because citrus is finally back in season and it seems so light and fresh. It would be a great recipe to serve to company if you’re entertaining this month. You can serve it as a first course or as a passed appetizer. [Another recipe you may like that’s along these lines, perfect this month is this salad with frisse and spinach, scallops and tangerines.] If you can’t find Mineola Tangelos look for other varieties of tangelos or tangerines.

healthy baked coconut shrimp recipe with mineola tangelo salad from @healthyseasonal

coconut shrimp with mineola salad

  • Author: Katie Webster
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American


Baked coconut-crusted shrimp with fresh salad made with minneola tangelos, jalepenos and cilantro. Can be served as a passed appetizer or a first course.



  • 1 scallion, chopped
  • 1/2 red bell pepper, finely chopped
  • 1 cup peeled and chopped mineola tangelos or tangerines
  • 2 teaspoons jalapeno pepper, minced (seeded if desired)
  • ¼ cup chopped cilantro
  • 1 ¼ teaspoons kosher salt, divided
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 ½ teaspoons paprika
  • ½ teaspoon garlic powder
  • 2 cups flaked unsweetened coconut
  • 1 pound 26-30 count raw shrimp


  1. Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
  2. Combine scallions, bell pepper, chopped citrus, jalapeno, cilantro and ¼ teaspoon salt in a food processor or blender. Pulse to form coarse chunky salad.
  3. Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Stir coconut and the remaining 1teaspoon salt in a third dish.
  4. Peel shrimp. Remove tail shell if desired. Butterfly shrimp by cutting along the back almost through to where the legs would have been attached so the shrimp can then be splayed open and stood tail up. Dredge shrimp in flour mixture. Dip in egg and then coat in coconut. Stand the shrimp tail up on the prepared baking sheet. Continue coating all the shrimp and discard any unused breading. Bake until the shrimp is cooked through and the coating is starting to brown, 10 to 12 minutes. Serve salad with the shrimp.


  • Serving Size: 4 shrimp and 1/3 cup salad
  • Calories: 203 calories