Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Name: Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Prep time: 10 min
Cook time: 4 min
Total time: 25 min
Yield: 7
Cuisine: Asian
Ingredients: 1 pound peeled and deveined large shrimp, tails removed; 1 cup unsweetened shredded coconut; 1 Zest of 1 lime; 1 Juice of 1 lime; 1 teaspoon 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 garlic, minced; 1/2 small fresh pineapple, peeled, cored, and roughly chopped

Recipe GLPR265b81895acbae

Asian

Appetizer

25 min

156 cal

Servings: 7

Oven

SNAP eligible

Succulent large shrimp coated in a crispy, golden-brown coconut crust, broiled until tender and just cooked through. Served alongside a bright, vibrant pineapple-chili sauce made with fresh cilantro, garlic, and lime juice—a naturally Whole30-compliant meal that's both elegant and easy.

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Ingredients

1 pound peeled and deveined large shrimp, tails removed

1 cup unsweetened shredded coconut

1 Zest of 1 lime

1 Juice of 1 lime

1 teaspoon 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 garlic, minced

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

Directions

Preheat your broiler to high heat. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Thread 3 shrimp onto each of seven 6-inch wooden or metal skewers, dividing the shrimp evenly. Set the skewers aside on a clean surface.
In a shallow bowl, combine the unsweetened shredded coconut, lime zest, 1 teaspoon of kosher salt, and several grinds of fresh black pepper. Mix until well distributed.
Brush both sides of each shrimp on the skewers with the egg whites, coating them evenly. Carefully press each skewer into the coconut mixture, turning to ensure the shrimp are completely coated on all sides with the coconut crust.
Arrange the coconut-crusted shrimp skewers on the prepared wire rack in a single layer. Broil on the upper rack for approximately 2 minutes, then carefully flip each skewer. Continue broiling for an additional 1 to 2 minutes, until the coconut coating is golden brown and crispy and the shrimp are pink and opaque throughout, with an internal temperature of 160F.
While the shrimp are broiling, add the fresh cilantro, red pepper flakes, minced garlic, chopped pineapple, and lime juice to a blender. Blend on high speed for 60 to 90 seconds, until the sauce is smooth and has a vibrant, light green color.
Carefully remove the shrimp skewers from the broiler. Divide the shrimp among serving plates and serve immediately with the pineapple-chili sauce on the side for dipping or drizzling.

Comments

Grocery List Plus Editorial Staff4.25

This is a strong weeknight pick for Charlotte, where coastal shrimp appears reliably at every major chain and cost-per-serving runs about $2.50–$3.00 depending on shrimp grade—a real weeknight option, not a splurge. The ingredient list is tight and available everywhere: coconut (ALDI or any chain), lime, cilantro, and garlic are standard stock, and egg white is cheaper than whole eggs. The stated 25 minutes is honest for the actual stovetop work, but budget 10 more if you're peeling and deveining fresh shrimp yourself rather than buying pre-peeled. The dish is naturally Whole30-aligned but does not reheat well—the coconut crust softens overnight—so treat it as a same-night meal. It's a natural fit for warm-weather entertaining or a no-fuss family dinner that doesn't demand constant attention once the shrimp hit the pan.