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Coconut Shrimp with Pineapple puree by Debbie Royer serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Pineapple Shrimp

Ingredients:

1/4 cup

unsweetened coconut flakes

3/4 cup

whole wheat panko crumbs

1/4 cup

whole wheat flour

egg whites

1 tsp

coconut extract

8 oz

large shrimp

salt and pepper to taste

1 8oz

can unsweet crushed pineapple with juice

1/2 tsp

chilie garlic sauce

Directions:

Preheat oven to 350F. Line baking sheet with parchment paper or foil. Toast coconut until pale brown in color about minutes. Allow to cool completely. In a small bowl combine 3 Tbsp of toasted coconut with panko. Raise oven temp to 450F. Place wire rqck on baking sheet. Place flour in shallow dish. In medium bowl whip the egg whites until they are very foamy. Whisk the coconut extract into the egg whites. Dredge the shrimp in the flour, shaking off the excess. Add the shrimp to the egg whites and toss to coat completely Add shrimp a few at a time to the coconut panko mixand coat completely. Place the breaded shrimp on the wire rack and season with salt and pepper. Bake until breading is crispy and brown, about 8 minutes. In blender puree pineapple with juice and garlic chilie sauce until smooth. Season with salt and pepper to taste. Sprinkle remaining coconut flakes over shrimp and serve with sauce.

Categories:

Low Calorie
Main Dishes