Coconut Crusted Shrimp with Pineapple Mango Salsa and Hot Pepper Jelly

Recipe courtesy of Ralph Brennan's Jazz Kitchen at Downtown Disney.

Photo of Coconut Crusted Shrimp with Pineapple Mango Salsa and Hot Pepper Jelly


2 red peppers, seeded and diced
3/4 tablespoon hot pepper sauce
5 oz. rice wine vinegar, divided
1-1/2 cups plus 1 teaspoon sugar, divided
1-1/2 oz. fruit pectin
1/2 pound butter
4 oz. DOLE® Chef-Ready Cuts, Pineapple Cubes
1/2 ea orange, segmented
2 oz. DOLE Chef-Ready Cuts, Mango Cubes
1/4 teaspoon fresh ginger, finely chopped
1 tablespoon green onions, thinly sliced diagonally
1 oz. DOLE Pineapple Juice
2 oz. orange juice
1 oz. olive oil
4 eggs
1 oz. milk
all-purpose flour
1 pound flaked sweetened coconut
1 pinch cayenne pepper
2 oz. cornstarch
16 ea (16-20) raw shrimp, peeled and deveined


  1. Boil peppers, hot sauce, 1/2 cup vinegar, and 1-1/2 cups sugar in sauce pan for 10 minutes.  Add pectin & boil for 1 minute.  Skim top of sauce to remove impurities.  Whisk in butter until completely emulsified.
  2. Combine pineapple cubes, orange segments, mango cubes, ginger, green onion, pineapple juice, orange juice, remaining vinegar, olive oil, remaining sugar in a large bowl; mix until fully incorporated.  Season to taste with salt and pepper; reserve.
  3. Mix coconut, cornstarch & cayenne in a large mixing bowl.  Whisk eggs and milk together in a large mixing bowl.  Dredge shrimp in flour, then egg mixture, then coconut mixture until shrimp are well coated.  Deep fry at 325 degrees until shrimp are thoroughly cooked and golden brown. 

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