Coconut Shrimp with Pineapple puree
by Debbie Royer
serves: 4
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Pineapple Shrimp |
| Ingredients: |
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1/4 cup |
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unsweetened coconut flakes |
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3/4 cup |
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whole wheat panko crumbs |
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1/4 cup |
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whole wheat flour |
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3 |
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egg whites |
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1 tsp |
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coconut extract |
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8 oz |
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large shrimp |
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salt and pepper to taste |
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1 8oz |
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can unsweet crushed pineapple with juice |
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1/2 tsp |
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chilie garlic sauce |
| Directions: |
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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.
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