Coconut-Breaded Shrimp with Spicy Pineapple Sauce (Whole30)
Votes: 12
Time: 25 min.
Complexity: easily
Servings: 6-7
Complexity: easily
Servings: 6-7
Nutritional value per serving:
Calories 190, total fat 9 G., saturated fats 8 G., proteins 13 G., carbohydrates 14 G., fiber 3 G., cholesterol 95 mg, sodium 640 mg, sugar 9 G.
Calories 190, total fat 9 G., saturated fats 8 G., proteins 13 G., carbohydrates 14 G., fiber 3 G., cholesterol 95 mg, sodium 640 mg, sugar 9 G.
Cook delicious shrimp skewers in a crispy breading in the oven. But don't use any ordinary breading—use coconut breading. This will give your skewers a more exotic look and will be a true delicacy for those who avoid processed foods. Thread the shrimp onto skewers and coat them in coconut flakes, grill them for a few minutes in the oven, and serve with a delicious sauce made with pineapple, cilantro, lime, chili pepper, and garlic. Its tropical, sweet-and-spicy flavor will perfectly complement the shrimp.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled, deveined, tails removed
- 1 cup coconut flakes
- Zest and juice of 1 lime
- Protein of 2 large eggs
- 1/4 cup chopped fresh cilantro
- 1/4 tsp red pepper flakes
- 1 small clove of garlic
- Half a small pineapple, peeled, cored and coarsely chopped
- Special equipment: 7 wooden or bamboo skewers, 15 cm each, soaked in water for 30 minutes
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Recipes with similar ingredients: shrimps, coconut flakes, lime, eggs, cilantro, red pepper flakes, garlic, Pineapple
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place a rack on a baking sheet. Thread 3 shrimp onto each of the seven skewers.
- In a shallow bowl, combine the coconut flakes, lime zest, 1 teaspoon salt, and a pinch of ground black pepper. Brush the shrimp with egg whites, then press them into the coconut mixture to coat completely. Transfer to the prepared baking sheet and grill, turning halfway through, until the coconut flakes are golden and the shrimp are pink and opaque in the center, 3-4 minutes.
- Meanwhile, combine the cilantro, red pepper flakes, garlic, pineapple, and lime juice in a blender and blend until smooth and bright green. Serve the sauce with the shrimp.
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