Coconut Shrimp with Pineapple Herb Dipping Sauce
Photo by Ted Axelrod
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
- Makes 18
- Coconut Shrimp:
- 1/2 cup unsweetened shredded coconut
- 1/4 cup whole wheat flour
- 2 large egg whites
- 1 tablespoon water
- 1/2 cup panko bread crumbs
- 18 large shrimp, shelled and deveined with tail part of shell left on
- 1 tablespoon low-sodium soy sauce
- 1/8 teaspoon freshly ground black pepper
- Pineapple Herb Dipping Sauce:
- 1/2 (8-ounce) can pineapple chunks in juice
- 1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
- Juice of 1/2 lime
- Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
- Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
- One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
- Place shrimp on the prepared baking sheet. Bake for 10–12 minutes or until shrimp are opaque throughout and coating is crisp.
- Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
- Serve coconut shrimp with dipping sauce.
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