Coconut-Crusted Shrimp

With Pineapple-Chili Sauce

Serves: 6 People

Total Time: 25 Mins

Ingredients

• 1 pound peeled and deveined large shrimp, tails removed

• 1 cup unsweetened shredded coconut

• Zest and juice of 1 lime

• Kosher salt

• Freshly ground black pepper

• 2 large egg whites

• 1/4 cup chopped fresh cilantro

• 1/4 teaspoon red pepper flakes

• 1 small clove of garlic

• 1/2 small fresh pineapple, peeled, cored, and roughly chopped

Directions

• 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.

Courtesy of Food Network Kitchen