Ingredients Weight Measure
Shrimp, 30/40 ct., peeled and deveined, tail on 24 ea.
TABASCO® brand Chipotle Pepper Sauce, divided 4 Tbsp. + as needed
Water 1 cup
Flour 1 cup
Pineapple, 1/2 for base, 1/2 cut in large cubes 1 ea.
Red pepper, fire roasted, peeled, cut in large dice 1 ea.
Coconut, shredded 9 oz.


  1. Marinate shrimp overnight in 2 Tbsp. TABASCO® Chipotle Pepper Sauce.
  2. To create tempura batter, combine 1 cup water, 1 cup flour and 2 Tbsp. TABASCO® Chipotle Pepper Sauce. Dip, fry and drain shrimp. Set aside.
  3. Peel and cut pineapple in half lengthwise. Skewer fried shrimp lengthwise, leaving room for pineapple cubes and peppers at the end of the skewer.
  4. Place other half of pineapple base on platter and stick all skewers on.
  5. Drizzle TABASCO® Chipotle Pepper Sauce and shredded coconut all over pineapple and shrimp.

Yield: 4 servings