Coconut-Crusted Shrimp With Pineapple-Chili Sauce
I hope you are enjoying the Fifth with friends and family, it’s a great day to celebrate, just think July 5th, 2018 will never ever occur again, not unless that movie from 1985, Back to The Future is actually real, it could be, I did see it on the internet. You’re not buying my packaged day late greetings are you, yea, I wouldn’t buy it either. This post was supposed to be yesterday, but my dog, you know that dog, chewed off the RETURN button on my computer, which I found today, so I just couldn’t send this post yesterday, see. You know that same dog that always chewed up your homework for school, yea, I’ve got that breed too.
Well, truth be told, I celebrated the Fourth of July with friends and family and was planning on posting, however pre-fireworks, I was subjected to one of my infamous migraine headaches, so I was down for the count! But thank god for drugs and good sleep, I’m back today feeling better and was able to hit the return button.
I hope you all had a great Independence Day, or July 4th (if you’re not in the U.S.). The dish I’m showing off tonight was very EJlicious, quick, pretty healthy, and so easy. It’s definitely the all star dish for flavors like salty, sweet, spicy, tangy, fruity with great textures like smooth, crunchy and chewy. It’s a dish, you feel like you should eat outdoors enjoying a summer meal, unless you live in Las Vegas where I think it’s 175 degrees or something.
As you’ll see below the shrimp are baked so it’s less fattening, but still delicious. The rice that I served, was something I kinda through together but it turned out great. It was cooked in a rice cooker, so along with the rice and water to cook, I added cilantro, Jamaican spice, salt, butter, craisins and coconut flakes, very easy, very good! Whole dish was finished in about 35 minutes, so its pretty quick, could even be a nice appetizer for a party or a party for yourself, Yea You’re #1! Have a great new day tomorrow and thank you so much for reading.
- 1 pound peeled and deveined large shrimp, tails removed
- 1 cup unsweetened shredded coconut
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
- 2 large egg whites
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon red pepper flakes
- 1 small clove garlic
- 1/2 small fresh pineapple, peeled, cored and roughly chopped
Special equipment: seven 6-inch skewers, soaked for 30 minutes if wood or bamboo
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.