Coconut Shrimp with Pineapple-Cilantro Dip

By VegasBartender

Ingredients

• 1/3 c shredded unsweetened coconut, toasted
• 3/4 cup panko
• Salt and pepper
• 1/4 c whole wheat flour
• 3 egg whites
• 1 tsp coconut extract
• 12 large shrimp, peeled and deveined, tails left on
• 8 oz. fresh pineapple cut into chunks
• 1 tsp chili garlic sauce
• 1/4 c cilantro leaves

Details

Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

1. Preheat the oven to 450°. Using a food processor, finely chop the coconut; transfer to a shallow bowl. Stir in the panko and season with salt and pepper. Place the flour in another shallow bowl.

2. In a medium bowl, whisk the egg whites until foamy, then stir in the coconut extract. Working in 3 batches, coat the shrimp in the flour, shaking off any excess. Dip in the egg white mixture to coat completely, then toss in the coconut-panko mixture. Place on a wire rack set on a baking sheet. Bake until golden and the shrimp are cooked through, 8-10 minutes.

3. Meanwhile, using the food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped; season with salt and pepper. Serve the shrimp with the pineapple-cilantro dip.