Best 7 Baked Coconut Shrimp With Pineapple Sauce Recipes

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE

Steps:

• 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.

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE

Steps:

• Preheat oven to 425 degrees.
• Pour the melted butter over a rimmed half sheet pan to coat the bottom.
• Add the flour and salt to a small dish and stir to combine.
• Add the egg and rum to a small dish and whisk well until combined.
• Add the coconut flakes and Panko to a small dish and stir to combine.
• Dip each shrimp first in the flour, then the egg mixture, and then the mixture of coconut and Panko to coat.
• Place the shrimp evenly spaced on the buttered sheet pan and bake for 15 minutes or until cooked through. Flip halfway through cooking.
• To make the sauce, add all of the ingredients to a small bowl and whisk together.
• Serve the shrimp with the sauce on the side for dipping.

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE RECIPE - (4.5/5)

Steps:

• Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE

Steps:

• Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
• Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
• One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
• Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
• Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
• Serve coconut shrimp with dipping sauce.

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE

Steps:

• In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
• Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
• Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 400º.
• Rinse shrimp and drain well on paper towels.
• Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
• Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
• Place coconut in shallow dish.
• Coat baking sheet with nonstick cooking spray.
• Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
• Place shrimp on prepared sheet.
• Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
• Bake 20 minutes or until shrimp are done, turning after 10 minutes.
• Serve with pineapple salsa.
• Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.