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Baked Coconut Shrimp with Pineapple Sauce
Baked Coconut Shrimp with Pineapple Sauce
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Impress guests with quick and easy coconut shrimp and tangy pineapple dip. Ready in 30 minutes.
Ingredients:
  • 0.5 teaspoon chili garlic sauce
  • 0.5 cup cornstarch
  • 3 egg whites
  • 1 teaspoon coconut extract
  • 1 cup panko bread crumbs
  • 1 cup flaked unsweetened coconut
  • 2 (1 gram) packets sucralose sweetener
  • 16 large shrimp - peeled, deveined, and butterflied with tails on
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 (1 gram) packet sucralose sweetener
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a small bowl, add cornstarch. In another bowl, beat egg whites and coconut extract with a fork until nearly forming peaks. In a third bowl, combine bread crumbs, coconut, and sucralose.
  • Coat each shrimp in cornstarch, followed by the egg mixture, and finish with the bread crumb mixture. Season the breaded shrimp with salt and pepper on a plate. Spray with cooking spray, then transfer to a nonstick baking sheet.
  • Place in the preheated oven for approximately 10 minutes, remembering to flip halfway through for even cooking.
  • Combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender until velvety smooth. Season with salt and pepper. Serve the baked shrimp with the dipping sauce right away.

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