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Coconut Shrimp Pizza: An Island Escape on a Slice

My first taste of coconut shrimp was on a rickety dock in the Florida Keys, the salty air thick with the scent of sunscreen and frying oil. Biting into the crispy, sweet shrimp, the sun warming my face, felt like pure, unadulterated joy. Years later, craving that same blissful sensation but stuck in my landlocked kitchen, I decided to translate those flavors into a pizza. This Coconut Shrimp Pizza is an explosion of tropical sunshine, a surprisingly delicious combination of sweet, savory, and spicy that will transport you to a faraway beach with every bite.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 14-18 minutes
Total Time: 39-43 minutes
Servings: 4-6
Yield: 1 pizza
Dietary Type: Not Gluten-Free (can be modified)

Ingredients

1 (13 7/8 ounce) package pizza dough
4 tablespoons butter
3 garlic cloves, chopped fine
½ cup panko breadcrumbs
½ cup sweetened flaked coconut
2 eggs
¾ lb small shrimp, peeled and deveined
2 cups canola oil
12 ounces shredded mozzarella cheese
1 red Fresno chile, sliced into thin rounds
1 ½ cups diced pineapple
½ red onion, sliced thin into ½ moons
2 tablespoons chopped scallions, green part only
Kosher salt
Ground black pepper

Equipment Needed

Baking sheet
Parchment paper
Small saucepan
Shallow dishes (2)
Whisk
Medium skillet
Wood cutting board or similar surface

Instructions

Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup easier.
Unroll the pizza dough and place it on the prepared baking sheet. Gently stretch the dough to form a rectangle, or your desired pizza shape. Don’t worry about making it perfectly symmetrical; a rustic look adds to the charm.
In a small saucepan, melt the butter over medium heat. Add the finely chopped garlic to the melted butter. Cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. Be careful not to burn the garlic, as it will become bitter.
Brush the melted garlic butter evenly over the pizza dough. This will add a delicious layer of flavor and help the crust crisp up nicely.
Bake the crust for 8 minutes. This pre-baking step ensures a crispy base that can withstand the weight of the toppings. Remove the baking sheet from the oven and set the crust aside.
While the crust is baking, prepare the coconut shrimp. In a shallow dish, stir together the panko breadcrumbs, shredded coconut, ½ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Make sure the mixture is well combined.
In a separate shallow bowl or dish, crack the eggs and beat them lightly with a whisk. This creates the egg wash that will help the coconut-panko mixture adhere to the shrimp.
Coat each shrimp in the beaten egg, then immediately dredge it in the coconut-panko mixture, ensuring it is fully coated. Place the coated shrimp on a plate or tray, taking care not to overcrowd them.
Heat the canola oil in a medium skillet over medium heat. The oil should be hot enough to sizzle gently when a shrimp is added. You can test the oil temperature by dropping a small piece of breadcrumb into the oil; if it browns quickly, the oil is ready.
Cook the shrimp in batches until lightly golden, about 1-2 minutes per side. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy shrimp.
Drain the cooked shrimp on a towel-lined plate to remove any excess oil.
Now, it’s time to assemble the pizza. Start by topping the pre-baked crust with half of the shredded mozzarella cheese. This layer of cheese will help the toppings adhere to the crust and prevent it from becoming soggy.
Arrange the sliced Fresno chiles, diced pineapple, thinly sliced red onion, and coconut shrimp evenly over the cheese.
Sprinkle the remaining mozzarella cheese over the toppings.
Return the pizza to the oven and bake until the crust is golden and the cheese is melted and bubbly, about 6-10 minutes. Keep a close eye on the pizza during the last few minutes of baking to prevent burning.
Transfer the pizza to a cutting board and garnish with the chopped scallions.

Expert Tips & Tricks

For extra crispy shrimp, you can lightly toast the coconut flakes in a dry skillet before mixing them with the panko breadcrumbs.
If you don’t have Fresno chiles, you can substitute another type of mild chili pepper, or even a pinch of red pepper flakes for a bit of heat.
Don’t overcook the shrimp; they should be just cooked through and still slightly tender. Overcooked shrimp will be tough and rubbery.
To make this pizza ahead of time, you can prepare the coconut shrimp and chop the vegetables in advance. Store them separately in the refrigerator and assemble the pizza just before baking.
If your pizza crust starts to brown too quickly, you can loosely tent it with aluminum foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve the Coconut Shrimp Pizza immediately while it’s hot and the cheese is melted and bubbly. Cut into slices and enjoy!

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the pizza slices on a baking sheet and bake at 350 degrees F (175 degrees C) until heated through. You can also reheat individual slices in the microwave, but the crust may not be as crispy. I do not recommend freezing this pizza.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1574 kcal	N/A
Calories from Fat	1330 g	85%
Total Fat	147.8 g	227%
Saturated Fat	31.2 g	156%
Cholesterol	298.3 mg	99%
Sodium	1286 mg	53%
Total Carbohydrate	29.4 g	9%
Dietary Fiber	2.5 g	10%
Sugars	14.2 g	N/A
Protein	36.8 g	73%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free pizza crust and gluten-free panko breadcrumbs.
Spicier: Add a pinch of cayenne pepper to the coconut-panko mixture for extra heat. Or, use a hotter chili pepper than Fresno.
Different Cheese: Experiment with other types of cheese, such as provolone or Monterey Jack.
Vegetarian: Replace the shrimp with marinated and grilled tofu or tempeh for a vegetarian version.
Sauce Base: If you like, use a thin layer of sweet chili sauce as a base under the cheese to give it extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp for this recipe?
A: While you can use pre-cooked shrimp, the texture won’t be quite as good. Fresh shrimp that is lightly cooked will be more tender and flavorful. If you do use pre-cooked shrimp, just heat it through in the skillet instead of cooking it for 1-2 minutes per side.

Q: Can I make the pizza dough from scratch?
A: Absolutely! If you prefer to make your own pizza dough, feel free to use your favorite recipe. Just make sure to adjust the baking time accordingly.

Q: I don’t have a red Fresno chile. What can I use instead?
A: A jalapeño, serrano, or even a pinch of red pepper flakes can be used as a substitute. Adjust the amount to your preferred level of spiciness.

Q: The coconut is burning while the cheese is melting. What should I do?
A: Loosely tent the pizza with aluminum foil to protect the coconut from burning.

Q: Can I add other toppings?
A: Feel free to experiment with other toppings! Bell peppers, mango, or even a drizzle of sriracha mayo would be delicious additions.

Final Thoughts

This Coconut Shrimp Pizza is more than just a recipe; it’s a culinary adventure waiting to happen. Don’t be afraid to embrace the unexpected combination of flavors and let your creativity shine. I encourage you to try this recipe and experience the taste of paradise in every slice. Share your creations and feedback, and perhaps pair it with a refreshing piña colada or a crisp lager for the ultimate island-inspired meal. Enjoy!

Coconut Shrimp Pizza Recipe