Coconut Shrimp with Pineapple Salsa
Serves 4 (or 2 HUNGRY people. ahem.)
(recipe adapted from Now Eat This by Rocco Dispirito)
- 1/4 cup unsweetened flaked coconut, toasted
- 3/4 cup panko breadcrumbs
- 1/4 cup whole wheat flour
- 3 egg whites
- 8 oz. medium shrimp, tail on (about 21-25 shrimp)
- 1 cup fresh pineapple, chopped
- 1/2 bunch cilantro (about 1/3 cup) chopped
- 1/2 teaspoon sriracha
Preheat oven to 450 F. Place a wire rack on a baking sheet & set aside.
Place the flour in a shallow dish. In a medium bowl, whip the egg white with a whisk until they are foamy but not quite holding peaks; whisk or mix the 1 teaspoon coconut extract into the egg white. Dredge the shrimp in the flour, shaking off any excess. Add the shrimp to the egg whites and toss to coat completely. Then add the shrimp, a few at a time, to the coconut-panko mixture and coat completely.
Place the breaded shrimp on the wire rack and season generously with salt and pepper. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8-10 minutes.
Meanwhile, in a blender, puree the pineapple with sriracha until smooth. If the pineapple salsa is too thick, add a splash of water. Season with salt and pepper.
When the shrimp are done, serve with the pineapple salsa for dipping.