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.
Prep
15 min
Cook
12 min
Total
27 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
12 min
Total
27 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
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.
Look for: the coconut is deeply golden and the shrimp are cooked through and opaque
Tap card to mark done - 05
Assemble the salsa by tossing the pineapple
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.
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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.
Ready when: everything is assembled and ready to enjoy
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