Coconut and Pineapple Shrimp Recipe is Festive

Flaky Coconut Shrimp topped with a sweet and spicy sun-dried pineapple and smokey jalapeño salsa.


  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 3–3 1/2 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 salsa and garnish with a sprig of cilantro and lime wedge.


  • 3 each Mrs Friday’s Coconut Butterfly Shrimp 16/20 ct.
  • 1 cup Candied pineapple
  • 1 each Fresh Jalapeño
  • 1/2 cup Chipote 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


Recipe by King & Prince Seafood.
Originally Published on their site.

All rights reserved.

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Coconut Shrimp topped with Pineapple and Smokey Jalapeño
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