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1
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
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2
Spread the coconut out on the prepared baking sheet and bake, stirring occasionally, until it is pale golden brown, about 7 minutes.
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3
Allow the coconut to cool completely.
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4
Place 3 tablespoons of the toasted coconut in the bowl of a food processor, and pulse until it is finely chopped.
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5
In a small bowl, combine the pulsed coconut with the panko.
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6
(Reserve the remaining 1 tablespoon whole coconut flakes.)
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7
Raise the oven temperature to 450 F. Place a wire rack on a baking sheet and set it aside.
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8
Place the flour in a shallow dish.
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9
In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks; whisk the coconut extract into the egg whites.
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10
Dredge the shrimp in the flour, shaking off any excess.
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11
Add the shrimp to the egg whites and toss to coat completely.
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12
Then add the shrimp, a few at a time, to the coconut-panko mixture and coat completely.
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13
Place the breaded shrimp on the wire rack and season them generously with salt and pepper.
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14
Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes.
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15
Meanwhile, in a blender, puree the pineapple (with its juice) with the chili garlic sauce until smooth.
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16
Season with salt and pepper to taste.
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17
Sprinkle the remaining 1 tablespoon coconut flakes over the shrimp.
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18
Serve with the pineapple sauce for dipping.
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19
Fat: 33.2g (before), 3.6g (after)
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20
Calories: 1,176 (before), 178 (after)
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21
Protein: 13g
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22
Carbohydrates: 23g
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23
Cholesterol: 65mg
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24
Fiber: 3g
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25
Sodium: 277mg
