Coconut Shrimp With Pineapple Herb Dipping Sauce

Name: Coconut Shrimp With Pineapple Herb Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 (8-ounce) can pineapple chunks in juice; 1/2 cup loosely packed fresh herbs (basil, rosemary, parsley); Juice of 1/2 lime

Servings: persons

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
1/2 (8-ounce) can pineapple chunks in juice
1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
Juice of 1/2 lime

1
Prepare the Coconut Shrimp: Preheat oven to 350u00b0F. 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.
2
Turn oven temperature up to 425u00b0F. 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.
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.
4
Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
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.
6
Serve coconut shrimp with dipping sauce.

595

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsweetened shredded coconut, 1/4 cup whole wheat flour, 2 large egg whites, 1 tablespoon water, and more.

Yes, Coconut Shrimp With Pineapple Herb Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!