Coconut Shrimp with Pineapple Puree

Preparation

1. Step 1

   Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

   Step 2

   Spread the coconut out on the prepared baking sheet and bake, stirring occasionally, until it is pale golden brown, about 7 minutes. Allow the coconut to cool completely.

   Step 3

   Place 3 tablespoons of the toasted coconut in the bowl of a food processor, and pulse until it is finely chopped. In a small bowl, combine the pulsed coconut with the panko. (Reserve the remaining 1 tablespoon whole coconut flakes.)

   Step 4

   Raise the oven temperature to 450˚F. Place a wire rack on a baking sheet and set it aside.

   Step 5

   Place the flour in a shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks; whisk the coconut extract into the egg whites. 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.

   Step 6

   Place the breaded shrimp on the wire rack and season them generously with salt and pepper. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes.

   Step 7

   Meanwhile, in a blender, puree the pineapple (with its juice) with the chili garlic sauce until smooth. Season with salt and pepper to taste.

   Step 8

   Sprinkle the remaining 1 tablespoon coconut flakes over the shrimp. Serve with the pineapple sauce for dipping.

2. nutrition information

   Step 9

   Fat: 33.2g (before), 3.6g (after)

   Step 10

   Calories: 1,176 (before), 178 (after)

   Step 11

   Protein: 13g

   Step 12

   Carbohydrates: 23g

   Step 13

   Cholesterol: 65mg

   Step 14

   Fiber: 3g

   Step 15

   Sodium: 277mg