Coconut Shrimp with Pineapple Herb Dipping Sauce
Coconut shrimp is a perfect appetizer for a summer party or family cookout. It’s light, flaky breading is a hit with kids and adults. It pairs well with sweet and tangy sauces. You can also serve coconut shrimp for dinner with a large salad of mixed greens and summer veggies.
You can feel good eating this delicious appetizer knowing that shrimp is a lean protein. It’s rich in vitamins and nutrients that your body needs like iodine, selenium, zinc, and magnesium. It’s also a source of heart-healthy omega-3 fatty acids and antioxidants.
Baked coconut shrimp are easy to make at home. Even if you’ve never made seafood before, you can make restaurant quality coconut shrimp in your kitchen. You can batter and bake perfect coconut shrimp for your family or friends in just 30 minutes. Follow this simple recipe for delicious beer-battered coconut shrimp.
Beer-Battered Coconut Shrimp
24 large shrimp, shelled and deveined with tails
2 egg whites
2/3 cup beer or water
1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 cups unsweetened shredded coconut
1. Use a paper towel to pat down the shrimp and soak up water on the outside. This will help the batter stick to the shrimp.
2. Preheat the oven to 425°F and grease a large baking sheet.
3. Pour the flour into a small bowl.
4. In another small bowl, whisk together the beer and egg whites until they are foamy.
5. In a pie pan, combine the panko breadcrumbs and shredded coconut with a dash of salt.
6. Pick shrimp up by the tail, coat it with flour and shake off the excess. Next, dip it in the egg white-beer mixture and then roll it in the panko-coconut mixture. Place it on the greased baking sheet.
7. Repeat step 6 for all the shrimp. Once you are finished, place in the oven. Bake for 10 to 12 minutes or until the coating is light brown and crispy. The shrimp should be opaque.
Pineapple Herb Dipping Sauce Recipe
These crispy, sweet shrimp pair well with this pineapple herb sauce from Appetite for Life. You can whip up this sauce in less than 5 minutes.
1/2 can pineapple chunks in juice (8-ounce can)
2 1/2 Tablespoons fresh basil
2 1/2 Tablespoons rosemary
2 1/2 Tablespoons parsley
1/2 lime juice
1. Open the can of pineapple chunks. Pour out half of the can into a large measuring cup. Reserve 1/4 cup of juice. Drain out the rest of the juice.
2. Pour the pineapple and reserved juice into a food processor with the herbs and lime juice. Pulse until smooth and blended.
3. Serve with coconut shrimp.
Let us know what you think of these recipes in the comments! We love to hear how it turned out for you.
You can find shrimp in all sizes at City Fish Market. We offer the largest selection of shrimp in New England at our seafood counter in Wethersfield, CT