Tropical Shrimp Bites

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to prepare, but it always looks festive and feels special. The coconut coating gives the shrimp a crisp texture, and the tropical fruit adds natural sweetness. I also like that I can assemble them as skewers or bites, making them versatile for serving.

Ingredients

1 lb raw shrimp
1 bottle Hidden Valley® Farmhouse Originals Mango Chipotle Vinaigrette
1 cup coconut cream
6 oz. sweetened shredded coconut
1 fresh pineapple
1 mango
cooking spray

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by peeling and deveining the shrimp, then patting them dry.
2. I dip the shrimp into coconut cream, then coat them in shredded coconut.
3. I place the coated shrimp on a baking sheet sprayed with cooking spray.
4. I bake at 400°F for about 10–12 minutes, flipping halfway, until golden and cooked through.
5. While the shrimp bake, I cut the pineapple and mango into bite-sized cubes.
6. I arrange a piece of pineapple, mango, and shrimp on skewers or toothpicks.
7. I drizzle lightly with mango chipotle vinaigrette before serving, or serve the vinaigrette as a dipping sauce on the side.

Servings and Timing

This recipe makes about 6–8 servings as an appetizer. It usually takes me 15 minutes to prep and about 12 minutes to bake, so I can have them ready in under 30 minutes.

Variations

Sometimes I grill the shrimp instead of baking them for a smoky flavor. I also like swapping the mango chipotle vinaigrette for a sweet chili sauce if I want more heat. For a lighter version, I skip the coconut coating and just marinate the shrimp in the vinaigrette before cooking.

Storage/Reheating

I store leftover shrimp separately from the fruit in an airtight container in the refrigerator for up to 2 days. To reheat, I place the shrimp in the oven at 350°F for 6–8 minutes so they stay crisp. The pineapple and mango are best enjoyed fresh.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely before coating and baking.

Do I have to use sweetened coconut?

No, unsweetened shredded coconut works too, though it gives a less sweet flavor.

Can I fry the shrimp instead of baking?

Yes, I pan-fry them in a little oil until golden and crispy.

What if I can’t find mango chipotle vinaigrette?

I substitute with mango puree mixed with lime juice and a little chili powder.

Can I make these ahead of time?

I bake the shrimp ahead, then reheat and assemble with fresh fruit right before serving.

Can I use other fruits?

Yes, I sometimes add papaya, kiwi, or even strawberries for variety.

How do I keep the coconut coating from falling off?

I press the coconut firmly onto the shrimp and make sure they’re not too wet before coating.

Can I make this dish spicy?

Yes, I drizzle with hot sauce or add sliced jalapeños to the skewers.

Can I cook the shrimp on skewers directly?

Yes, I thread shrimp onto skewers, coat them in coconut, and bake or grill them that way.

What can I serve with tropical shrimp bites?

I like pairing them with rice pilaf, a tropical fruit salad, or a light green salad.

Conclusion

Tropical shrimp bites are one of my favorite appetizers because they’re bright, colorful, and bursting with flavor. I love how the crispy coconut shrimp pairs with fresh pineapple, mango, and the smoky sweetness of the vinaigrette. They’re simple to make yet always a show-stopper at any gathering.

Print