Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe modified by Strive for Wellness^®

Prep Time: 10 minutes
Cook Time: 10 minutes

Servings: 6-7

Ingredients:

1 pound peeled and deveined large shrimp, tails removed
1 cup unsweetened shredded coconut
½ cup Panko breadcrumbs
Zest and juice of 1 lime
1 teaspoon salt
1 teaspoon pepper
2 large egg whites
¼ cup chopped fresh cilantro
¼ teaspoon red pepper flakes
1 small clove garlic
½ small fresh pineapple, peeled, cored and roughly chopped

Directions:

1. Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto seven 6-inch skewers and set aside.
2. Combine the coconut, Panko, lime zest, 1 teaspoon salt and 1 teaspoon pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer shrimp to the 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.
3. While the shrimp cooks, blend cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth. Serve alongside the shrimp.