COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE

Coconut Shrimp with Pineapple Herb Dipping Sauce image

Provided by Stacey Antine

Yield Makes 18

Number Of Ingredients 13

Coconut Shrimp:
1/2 cup unsweetened shredded coconut
1/4 cup whole wheat flour
2 large egg whites
1 tablespoon water
1/2 cup panko bread crumbs
18 large shrimp, shelled and deveined with tail part of shell left on
1 tablespoon low-sodium soy sauce
1/8 teaspoon freshly ground black pepper
Pineapple Herb Dipping Sauce:
1/2 (8-ounce) can pineapple chunks in juice
1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
Juice of 1/2 lime

Steps:

Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
Serve coconut shrimp with dipping sauce.