Coconut Shrimp with Pineapple Herb Dipping Sauce
Crispy baked coconut shrimp coated in a golden brown mixture of shredded coconut and panko, served with a fresh pineapple and herb dipping sauce. This healthier version is baked instead of fried but still delivers a deliciously crunchy texture.
Ingredients
- •½ cup unsweetened shredded coconut
- •¼ cup whole wheat flour
- •2 large egg whites
- •1 tablespoon water
- •½ cup panko bread crumbs
- •18 piece large shrimp
- •1 tablespoon low-sodium soy sauce
- •⅛ teaspoon freshly ground black pepper
- •½ can pineapple chunks in juice
- •½ cup fresh herbs
- •½ piece lime juice
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
5 min
- 3.
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.
10 min
- 4.
Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
12 min
- 5.
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.
5 min
- 6.
Serve coconut shrimp with dipping sauce.
2 min
