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 http://floridagirlcooks.com/

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

author: Teresa Gonzalez

<p>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.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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