Coconut Shrimp with Pineapple-Cilantro Dip

By á-2304

Ingredients

• 1/2 cup shredded coconut, toasted
• 3/4 cup panko
• Salt
• Pepper
• 1/4 cup whole wheat flour
• 3 egg whites
• 1 tsp. coconut extract
• 12 large shrimp, peeled and deveined, tails left on
• 8 ounces fresh pineapple, cut into chunks
• 1 tsp. chili garlic sauce
• 1/4 cup cilantro leaves

Preparation

Step 1

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

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 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.

Using a food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped. Season with salt and pepper.