Chilled Coconut Shrimp with Pineapple, Mint, and a Little Heat

It’s giving luxury. It’s giving vacation. It’s giving “I can cook and I know it.”

This dish is everything a hot day wants: cold, creamy, tangy, and just spicy enough to wake up your taste buds. The shrimp get poached in a coconut-lime-chili bath, then chilled and tossed with pineapple and mint. And yes—we’re serving it in the coconut shell because Aunt Loretta doesn’t shy away from a little drama.

Ingredients

• 4 fresh coconuts (or 1½ cups coconut water + 1 cup canned coconut milk if you're short on time and energy)

• 1 cup coconut water (fresh, if using coconuts)

• 1 cup coconut milk

• Zest and juice of 2 limes

• 1 teaspoon chili powder

• 1 lb small shrimp, peeled and deveined

• 2 cups fresh pineapple, diced

• Fresh mint, chopped (for garnish)

How to Make It

Step 1: Roast Your Coconuts (Yes, Really)
Preheat oven to 425°F.
Place coconuts on a baking sheet and roast for 25 minutes. This softens them up and makes splitting easier.
Let cool slightly, then carefully crack open.
Drain the coconut water into a bowl—strain if needed. Set aside shells for serving.

Step 2: Make the Coconut Chili Sauce
In a medium saucepan, combine coconut water, coconut milk, lime zest, lime juice, and chili powder.
Bring to a gentle simmer and stir occasionally. The fragrance alone will make you feel like you’re on vacation.

Step 3: Poach the Shrimp
Add shrimp directly into the warm sauce and cook for about 20 minutes, or until they’re pink and just cooked through.
Don’t rush this part—it’s how they soak up all the flavor.

Step 4: Chill and Toss
Remove the shrimp from the sauce (but save that liquid gold).
Toss the shrimp with diced pineapple in a bowl. Cover and chill in the fridge for at least 1 hour.
Refrigerate the leftover sauce separately.

Step 5: Assemble and Serve
Right before serving, pour a little chilled coconut chili sauce into the bottom of each coconut shell (or use a small glass bowl if you’re not into smashing coconuts on a Tuesday).
Spoon in the shrimp-pineapple mix.
Top with chopped mint and serve immediately.

Aunt Loretta’s Notes

• This is a make-ahead dream. Prep the day before and serve straight from the fridge.

• No coconuts? No problem. Just serve in small bowls with a little extra lime zest on top.

• Want to turn it into a dinner? Serve with jasmine rice or vermicelli noodles.

• Excellent paired with a crisp white wine or sparkling water with a splash of lime.