Pineapple Sauce Accompanied by Baked Coconut Shrimp
Pineapple Sauce Accompanied by Baked Coconut Shrimp
Appetizer Quick & Easy

Pineapple Sauce Accompanied by Baked Coconut Shrimp

★★★★ ☆ 4.2 (281)

This tropical-inspired dish combines crispy baked coconut shrimp with a sweet and tangy pineapple sauce that's perfect for dipping. It's a fun and flavorful way to bring a taste of the islands to your table.

◷ 30 min Total Time
♜ 4 Servings
▥ Medium Difficulty
Jump to Recipe ↓

Ingredients

4 servings
You Might Like

Creamy Chicken and Veggie Dish

Instructions

1

Step 1

Start by heating your oven to 350°F (175°C). In one small bowl, put the cornstarch. In another, whisk the egg whites and coconut extract together with a fork until they’re just about to hold soft peaks. Then, mix the bread crumbs, shredded coconut, and sucralose in a third bowl.

2

Step 2

Take each shrimp and coat it first in the cornstarch, then dip it into the egg mixture, and finally press it into the bread crumb mix. Lay the coated shrimp on a plate and sprinkle them lightly with salt and pepper. Give both sides a quick spray of cooking spray before placing them on a nonstick baking sheet.

3

Step 3

Pop the shrimp in the oven and bake for around 10 minutes, flipping them over halfway through so they cook evenly. While the shrimp are baking, blend together the canned pineapple, chili garlic sauce, and sucralose until smooth. Taste and season the sauce with a bit of salt and pepper.

4

Step 4

Serve the shrimp hot with the pineapple dipping sauce on the side. Enjoy!

Why You’ll Love This Recipe

This combination brings a perfect balance of sweet and savory flavors. The tangy pineapple sauce complements the crispy, crunchy shrimp, making every bite exciting. It’s a tropical twist that’s both refreshing and satisfying.

Serving Suggestions

Serve the shrimp and sauce with steamed jasmine rice or a light green salad. A wedge of lime on the side adds a nice zesty touch. This dish also pairs well with a cold tropical drink or iced tea.

Storage Tips

Store leftover shrimp and sauce separately in airtight containers. Refrigerate for up to two days. Reheat the shrimp in the oven to keep them crispy, and warm the sauce gently on the stove before serving again.