Monday, August 13, 2012

Baked Coconut Shrimp with Pineapple Jalapeño Dipping Sauce

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Shrimp is still always our go-to when I can't decide what to make for dinner. It's quick, easy and satisfying. And I can usually find it on sale.

I first had a coconut crusted entree when we were in Bora Bora and the talented chef made me coconut crusted chicken with a coconut cream sauce. Amazing. Since I knew from my Bora Bora experience that coconut works great as a crust, it was my goal to try the same thing with shrimp when we got home.

This baked (healthy!) shrimp is paired with a pineapple jalapeno sauce, which is a great contrast to the hot shrimp. The jalapeno adds a little kick while the sweet pineapple goes great with the toasted coconut. These would be really cute to serve on skewers for a get-together or party as well. Enjoy!

Printable Recipe

  • 1 tbsp. lime juice
  • 2 tsp. finely chopped fresh jalapeno pepper
  • 1/2 cup pineapple preserves
  • 1 pound uncooked large shrimp peeled and deveined
  • 2 egg whites
  • 2 tbsp. cornstarch
  • 2 cups sweetened flaked coconut

Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.

Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.

Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.

Serve with pineapple dipping sauce.

Source: Tablespoon

1 comment:

  1. Okay,I made this recipe and it just did not rate up to my standards. Real disappointment because I tripled the recipe...shrimp is too expensive to use on a ho hummer recipe, needed more spices and sweetness. I will tweak this recipe next time with spices and marinate my shrimp in pineapple juice.


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