Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 15 2025
Eating Healthy - Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Image From foodnetwork.com
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
Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.