Coconut Shrimp With Pineapple Herb Dipping Sauce Food

EASY COCONUT SHRIMP (RED LOBSTER RECIPE)

Steps:

• Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
• Whisk together egg and milk in a medium-sized shallow bowl.
• Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
• Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
• Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
• Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE

Steps:

• Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
• Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
• Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
• Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
• Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
• Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

A QUARTET OF DIPPING SAUCES FOR COCONUT SHRIMP

Steps:

• Sauce #1 ~ Marmalade Dipping Sauce:.
• Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
• Sauce #2 ~ Pineapple Salsa:.
• Combine ingredients and serve.
• Sauce #3 ~ Apricot Preserves Dipping Sauce:.
• Combine ingredients and serve.
• Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):.
• Combine ingredients and serve.