Coconut Shrimp Grilled Tropical Fruit Salsa

Menu Part


5 each Deep Cut Coconut (Item# 057446)
2 ounces pineapple, gold, grilled, small dice
1 ounce mango, small diced
1/2 ounce red bell pepper, small diced
1/2 ounce red onion, small diced
1/4 ounce jalepeno, diced
1 tablespoon cilantro, chopped
To taste sea salt
To taste pepper


  1. Make the salsa by tossing the grilled pineapple, mango, peppers, onions, jalapenos, cilantro and sat and pepper together an keep chilled.
  2. Fry the Coconut Breaded Shrimp in a 350°F fryer until 165°F internal temperature.
  3. Arrange on a plate with small piles of fruit salsa and the deep cut shrimp standing on top.

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