If you think eating healthy means no indulgence, then think again. These coconut crusted shrimp are crispy, flavorful, and surprisingly light, you can dive into that sweet and sour dipping sauce without a second thought. They’re guaranteed to be a crowd favorite finger food that will fly off the serving platter, especially once they taste that amazing pineapple chili sauce.
Now, if you’ve never prepared homemade coconut shrimp before, don’t let it intimidate you. It’s simply shrimp coated in a coconut coating and quickly baked to perfection. You’ll also love the different textures that come into play here too. There’s the shrimp that are juicy and plump, and thanks to the breadcrumbs, the coconut crust stays crispy without tasting (or feeling) greasy.
Ingredients
- 1 pound peeled and deveined large shrimp, tails removed
- 1 cup unsweetened shredded coconut
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
- 2 large egg whites
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon red pepper flakes
- 1 small clove garlic
- 1/2 small fresh pineapple, peeled, cored and roughly chopped
Directions
Step 1
Preheat your broiler and line a baking sheet with a wire rack. For easy cleanup, you can also throw a silicone baking mat underneath. Thread 3 shrimp onto each of your skewers and set them aside.
Step 2
After that, mix together the coconut, lime zest, 1 teaspoon salt, and a few grinds of black pepper in a shallow bowl. Brush your shrimp with egg whites, then press them into the coconut mixture until fully coated. Place the shrimp on the prepared baking sheet and broil, flipping halfway through, until the coconut is golden and crispy and the shrimp are pink and opaque in the center, about 3–4 minutes.
Step 3
While the shrimp are broiling, make the dipping sauce: blend cilantro, red pepper flakes, garlic, pineapple, and lime juice until smooth and vibrantly green. Serve alongside the coconut crusted shrimp for a sweet, tangy, and slightly spicy bite.
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