Baked Coconut Shrimp with Pineapple Dipping Sauce
If you have approximately 45 minutes to spend in the kitchen, Baked Coconut Shrimp with Pineapple Dipping Sauce might be an awesome pescatarian recipe to try. For $3.76 per serving, you get a main course that serves 4. One portion of this dish contains about 29g of protein, 40g of fat, and a total of 670 calories. 800 people were glad they tried this recipe. This recipe from Buns in My Oven requires butter, coconut cream, sugar, and panko. It will be a hit at your The Super Bowl event. With a spoonacular score of 59%, this dish is pretty good. If you like this recipe, you might also like recipes such as Baked Coconut Shrimp with Mango Jalapeño Dipping Sauce, Baked Coconut Shrimp with Chili Mango Dipping Sauce, and Baked Coconut Shrimp with Garlic Plum Dipping Sauce.
Servings: 4
Ingredients:
1/2 cup melted butter
2 tablespoons coconut cream
1/4 cup coconut rum
1 tablespoon coconut rum
1 egg
1/2 cup flour
1/2 cup panko
1/4 cup crushed pineapple
1 tablespoon pineapple juice
1/2 teaspoon salt
1 pound large shrimp
1/2 cup sour cream
2 tablespoons sugar
1 cup sweetened coconut flakes
Equipment:
oven
frying pan
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 425 degrees.
2. Pour the melted butter over a rimmed half sheet pan to coat the bottom.
3. Add the flour and salt to a small dish and stir to combine.
4. Add the egg and rum to a small dish and whisk well until combined.
5. Add the coconut flakes and Panko to a small dish and stir to combine.
6. Dip each shrimp first in the flour, then the egg mixture, and then the mixture of coconut and Panko to coat.
7. Place the shrimp evenly spaced on the buttered sheet pan and bake for 15 minutes or until cooked through. Flip halfway through cooking.
8. To make the sauce, add all of the ingredients to a small bowl and whisk together.
9. Serve the shrimp with the sauce on the side for dipping.
Nutrition Information:
covered percent of daily need
