Serves 7
25 min
Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Recipe GLPR265b81895acbae
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.
