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