BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE
I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.
Provided by staceywatts
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
- Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
- Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
- Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 55.6 g, Cholesterol 115.9 mg, Fat 24 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 14.9 g, Sodium 516.3 mg, Sugar 1.9 g
WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 7 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams
SEARED PORK CHOPS WITH COCONUT RUM AND CARAMELIZED PINEAPPLE SAUCE
Steps:
- Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.
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