COCONUT SHRIMP WITH PINEAPPLE-CILANTRO DIP

August 12, 2010
coconut shrimp pineapple-cilantro dip, summer food, coconut, seafood

The last time I tried Coconut Shrimp was some time ago. This healthier version is a Rachael Ray recipe I found in a recent issue of her magazine Everyday. After making this I realized it’s been too long since I’ve had it! The dip was amazing…anything with cilantro and fruit combined is just so right! 🙂

I made this Coconut shrimp with pineapple-cilantro dip last night for my mother-in-law and sister-in-law. They loved it! I ended dinner on a sweet and coco-nutty note with homemade coconut popsicles that I made. Stay tuned for the recipe in my next blog post.

Coconut Shrimp with Pineapple-Cilantro Dip

Ingredients

1/3 cup shredded unsweetened coconut, toasted
3/4 cup panko
Salt and pepper
1/4 cup whole wheat flour
3 egg whites
1 teaspoon coconut extract
12 large shrimp, peeled and deveined, tails left on
8 ounces fresh pineapple, cut into chunks
1 teaspoon chili garlic sauce
1/4 cup cilantro leaves

Prepare

1. Toast then chop the coconut, add to breadcrumbs, then season with salt and pepper; prepare dipping sauce.
2. Preheat the oven to 450°.
3. Using a food processor, finely chop the coconut; transfer to a shallow bowl.
4. Stir in the panko and season with salt and pepper.
5. Place the flour in another shallow bowl.
6. In a medium bowl, whisk the egg whites until foamy, then stir in the coconut extract.
7. Working in 3 batches, coat the shrimp in the flour, shaking off any excess.
8. Dip in the egg white mixture to coat completely, then toss in the coconut-panko mixture.
9. Place on a wire rack set on a baking sheet.
10. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
11. Meanwhile, using the food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped; season with salt and pepper.
12. Serve the shrimp with the pineapple-cilantro dip.

Coconut Shrimp with Pineapple-Cilantro Dip
Serves 6
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 1/3 cup shredded unsweetened coconut, toasted
  2. 3/4 cup panko
  3. Salt and pepper
  4. 1/4 cup whole wheat flour
  5. 3 egg whites
  6. 1 teaspoon coconut extract
  7. 12 large shrimp, peeled and deveined, tails left on
  8. 8 ounces fresh pineapple, cut into chunks
  9. 1 teaspoon chili garlic sauce
  10. 1/4 cup cilantro leaves
Instructions
  1. Preheat the oven to 450 degrees.
  2. Toast then chop the coconut, add to breadcrumbs, then season with salt and pepper; prepare dipping sauce.
  3. Using a food processor, finely chop the coconut; transfer to a shallow bowl.
  4. Stir in the panko and season with salt and pepper.
  5. Place the flour in another shallow bowl.
  6. In a medium bowl, whisk the egg whites until foamy, then stir in the coconut extract.
  7. Working in 3 batches, coat the shrimp in the flour, shaking off any excess.
  8. Dip in the egg white mixture to coat completely, then toss in the coconut-panko mixture.
  9. Place on a wire rack set on a baking sheet.
  10. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
  11. Meanwhile, using the food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped; season with salt and pepper.
  12. Serve the shrimp with the pineapple-cilantro dip.
Adapted from Rachael Ray Magazine
Florida Girl Cooks https://floridagirlcooks.com/

coconut shrimp with pineapple-cilantro dip, summer food, coconut, seafood

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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