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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Coconut Crusted Shrimp with Pineapple Mango Salsa and Hot Pepper Jelly

Prep Time 30 minutes
Total Time 1 hours
Difficulty 3.0 Advanced
Calories Per Servings 1050 Calories
Servings 4
Nutrition facts Nutrition facts


Serve homemade coconut-crusted shrimp with a sweet-and-spicy pineapple mango salsa for a lightened seafood dinner that's out of this world.

Ingredients 21


red peppers, seeded and diced
3/4 tablespoon hot pepper sauce
5 oz. rice wine vinegar, divided
1-1/2 cups plus 1 teaspoon sugar, divided
1-1/2 oz. fruit pectin
1/2 pound butter
4 oz. DOLE® Chef-Ready Cuts, Pineapple Cubes
1/2 ea orange, segmented
2 oz. DOLE Chef-Ready Cuts, Mango Cubes
1/4 teaspoon fresh ginger, finely chopped
1 tablespoon green onions, thinly sliced diagonally
1 oz. DOLE Pineapple Juice
2 oz. orange juice
1 oz. olive oil
1 oz. milk
  all-purpose flour
1 pound flaked sweetened coconut
1 pinch cayenne pepper
2 oz. cornstarch
16 ea (16-20) raw shrimp, peeled and deveined



2 red peppers, seeded & diced
3/4 tbsp hot pepper sauce
1/2 cup rice wine or cider vinegar
1-1/2 cups sugar
1-1/2 oz. fruit pectin
1/2 pound butter


Boil peppers, hot sauce, 1/2 cup vinegar, and 1-1/2 cups sugar in sauce pan for 10 minutes.  Add pectin & boil for 1 minute.  Skim top of sauce to remove impurities.  Whisk in butter until completely emulsified.


4 oz. DOLE Chef-Ready Cuts, Pineapple Cubes
1/2 ea orange, segmented
2 oz. DOLE Chef-Ready Cuts, Mango Cubes
1/4 teaspoon ginger, small dice
1 tablespoon green onion, cut on the bias
1 oz. of DOLE Pineapple Juice
2 oz. orange juice
1 oz. rice wine vinegar
1 oz. olive oil
1 teaspoon sugar
Salt & pepper to taste


Combine pineapple cubes, orange segments, mango cubes, ginger, green onion, pineapple juice, orange juice, remaining vinegar, olive oil, remaining sugar in a large bowl; mix until fully incorporated.  Season to taste with salt and pepper; reserve.


4 eggs
1 oz. milk
All-purpose flour
1 pound sweet coconut
2 oz. cornstarch
1 pinch cayenne
16 (16-20) shrimp, cleaned and deveined 


Mix coconut, cornstarch & cayenne in a large mixing bowl.  Whisk eggs and milk together in a large mixing bowl.  Dredge shrimp in flour, then egg mixture, then coconut mixture until shrimp are well coated.  Deep fry at 325 degrees until shrimp are thoroughly cooked and golden brown. 

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