Coconut Shrimp with Coconut Pineapple Dipping Sauce

It’s November.

It’s cold.

And i’m over here making a tropical summer dish.

Coconut Shrimp

I do this every year. All summer long I can’t wait to crank up my oven and make winter comfort food. And during the cold winter months, I send my husband outside to the grill to make steaks and burgers.

Seasons.

I’m doing it wrong!

Although, this recipe does require you to use the oven for about 25-30 minutes, so technically this can be counted as a fall meal. Plus, for all you die hard summer fans, this will bring summer memories flooding back. And for you shrimp lovers? These are just plain delicious. It’s a win-win-win.

My husband is not a shrimp lover. I think he’s nuts, but then I also figure it just means more shrimp for me and I’m more than okay with that. However, he actually ate a fairly large portion of these and said they were really good and that he would eat them again.

Oh, and the sauce? It’s like dipping your shrimp in a big pina┬ácolada.

Yeah, enough said.

Coconut Shrimp Accidentally Domesticated

Coconut Shrimp with Coconut Pineapple Dipping Sauce

  • 1/2 C Flour
  • 1/2 C Panko
  • 1/2 C Sweetened coconut
  • 3 Egg whites
  • 1 Tbsp. Coco Real Cream of Coconut
  • 34 Extra large shrimp, peeled

Directions

  1. Preheat oven to 375┬║.
  2. set up 3 shallow dishes, such as pie plates. In one, place flour. In second, egg whites and Coco Real. In third, Panko and coconut.
  3. Working one by one, dip shrimp in flour, then egg mixture, then panko mix, coating both sides well. Place on greased baking sheet and spray with cooking spray.
  4. Bake for 25-30 minutes, flipping half way through baking time. Serve immediately with dipping sauce.

Sauce

  • 1 C Sour cream
  • 1 C Coco Real Cream of Coconut
  • 1 Tbsp. Lemon juice
  • 1/2 C Crushed pineapple
  1. Mix well.

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