By Gretchen McKay

What’s for dinner: Coconut shrimp with pineapple puree

Categories : Uncategorized
Coconut Shrimp with Pineapple Puree

Coconut shrimp is usually pan- or deep-fried, which adds unwanted calories. This easy recipe from celebrity chef Rocco Dispirito, served with a spicy-sweet sauce, is baked so it has just 178 calories per serving. My kids are dippers, so I doubled the amount of pineapple; to add even more heat, I quadrupled the chili sauce.

  • 1/4 cup unsweetened coconut, divided
  • 3/4 cup whole-wheat panko bread crumbs (available in the Asian section)
  • 1/4 cup whole-wheat flour
  • 3 egg whites
  • 1 teaspoon coconut extract
  • 8 ounces large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 8-ounce can unsweetened crushed pineapple in juice
  • 1/2 teaspoon chili garlic sauce

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Spread the coconut out on the prepared baking sheet and bake, stirring occasionally, until it is pale golden brown, about 7 minutes. Allow to cool.

Place 3 tablespoons of the toasted coconut in the bowl of a food processor, and pulse until finely chopped. In a small bowl, combine the pulsed coconut with the panko. Reserve the remaining 1 tablespoon coconut.

Raise the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set it aside.

Place the flour in a shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks; whisk or mix the coconut extract into the egg white. Dredge the shrimp in the flour, shaking off any excess. Add the shrimp to the egg whites and toss to coat completely. Then add the shrimp, a few at a time, to the coconut-panko mixture and coat completely.

Place the breaded shrimp on the wire rack and season generously with salt and pepper. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes.

Meanwhile, in a blender, puree the pineapple (with its juice) with the chili garlic sauce until smooth. Season with salt and pepper.

Sprinkle the remaining 1 tablespoon coconut over the shrimp. Serve with the pineapple-chili sauce for dipping.

Serves 4.

“Now Eat This” by Rocco Dispirito (Random House, March 2010, $22)