Crispy Coconut Frosted Flakes Encrusted Shrimp with Cucumber Pineapple Salsa

Main Ingredients
coconut cucumber frosted flakes lime pineapple shrimp

When I first heard the ingredients of this challenge I just couldn’t get sweet out of my head. I knew immediately I was going to crush the Frosted Flakes and make some kind of crust for the shrimp which I also knew was going to be fried. The Cucumber Pineapple Salsa was a given – I wanted something to counterbalance the sweetness of the sugar in the flakes. So, I figured if we were going to go sweet, let’s go super sweet and I added coconut to the mix. Then I used the salsa with its acidic content of limes and lemons to counterbalance it.

Let me just say this <a pat on the back is now commencing>, my husband took his first bite of the shrimp and said “you outdid yourself this time.” Kelly simply went “OMG.” It was super good. Words like “tasty, fresh, light” floated around the table. Steven liked the salsa just fine, though Kelly thought it didn’t go with the shrimp because it should have been sweet LIKE the shrimp. I was like “Honey, that was the point. I wanted to counterbalance it.” Mind you, after she finished all the shrimp she went back and ate the cucumber pineapple salsa on its own!

So, without further ado…


Crispy Coconut Frosted Flakes Encrusted Shrimp with Cucumber Pineapple Salsa


For the shrimp and breading:

  • 12 jumbo shrimp, tails on
  • 2 cups Frosted Flakes (crushed)
  • 3 eggs (beaten)
  • 1/2 cup milk
  • 3 tablespoons dried coconut (I used organic from Whole Foods)
  • 4 tablespoons or a bit more of canola oil for frying

For the salsa:

  • 1 whole cucumber, seeded and diced
  • canned pineapple, cut into very small chunks
  • 2 limes (juiced)
  • 1 lemon (juiced)
  • 2 tablespoons olive oil
  • 2 tablespoons chopped mint
  • 2 tsp fresh lemon thyme leaves
  • pinch of salt and pepper

For the salsa. Combine all ingredients, mix and set aside.

For the shrimp. Whisk together the eggs and milk in one bowl. Mix together the crushed Frosted Flakes and coconut in another bowl. Heat the oil in a non-stick pan till smoking hot. Dip the shrimp in the egg, then dip in the Frosted Flakes mixture then REDIP in the egg and then in the Frosted Flakes mixture again and then place in the heated oil. Cook for 2 minutes and flip (gage the heat and cook till browned/crispy and cooked through - I figured 4 minutes to 5 minutes was more than enough time). Also, some shrimp I didn't redip but I found a thicker coating made it even more delicious.

Drain the shrimp on a paper towel and then place on the plate and spread the salsa around it.

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