Baked Coconut Shrimp With Pineapple Black Bean Salsa
Crispy baked shrimp coated in coconut and almond flour, paired with a vibrant pineapple and black bean salsa. A tropical, protein-packed meal that feels like a vacation.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Digestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Brain fog
Add the missing context
Sleep, stress, meals and symptoms overlap. Seeing them together is more useful than crediting one ingredient.
Track: focus + previous night
Before you start
Your 27-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Sheet pan · Whisk
Time saver
Leftover salsa stores beautifully in an airtight container for up to 3 days and is delicious over grilled fish or mixed into greens for a quick lunch.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep cup canned black beans (rinsed), tbsp fresh cilantro (chopped)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
For the Coconut Shrimp
For the Salsa
From Your Pantry
Cook along
One clear step at a time
0 of 6 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly brush it with olive oil to prevent sticking.
Tap card to mark done - 02
Create a breading station
Create a breading station: whisk the egg in one shallow bowl. In a second bowl, mix the almond flour, shredded coconut, salt, garlic powder, and paprika.
Tap card to mark done - 03
Dip each shrimp into the egg
Dip each shrimp into the egg, letting any excess drip off, then press firmly into the coconut-almond mixture so it adheres well. Place the coated shrimp on the prepared baking sheet.
Tap card to mark done - 04
Lightly drizzle or spray the shrimp with…
Lightly drizzle or spray the shrimp with a little olive oil. Bake for 10 to 12 minutes, flipping halfway through, until the coconut is deeply golden and the shrimp are cooked through and opaque.
Tap card to mark done - 05
While the shrimp bakes
While the shrimp bakes, assemble the salsa by tossing the pineapple, black beans, and red bell pepper in a medium bowl. Add the fresh lime juice, cilantro, salt, and black pepper to taste.
Tap card to mark done - 06
Plate the crispy coconut shrimp immediately alongside…
Plate the crispy coconut shrimp immediately alongside a generous scoop of the fresh pineapple and black bean salsa.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
If you have an air fryer
If you have an air fryer, you can cook the shrimp at 375°F for 8 to 10 minutes for an even crispier coating.
Press the coconut mixture onto the…
Press the coconut mixture onto the shrimp with a bit of force; almond flour needs a gentle squeeze to cling properly.
Leftover salsa stores beautifully in an…
Leftover salsa stores beautifully in an airtight container for up to 3 days and is delicious over grilled fish or mixed into greens for a quick lunch.
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