Happy Friday! TGIF! However, you celebrate your Fridays. Every day I get to share a new recipe is a good day :). This Whole30/Paleo coconut shrimp with pineapple dipping sauce is a result of me going to Bahama Breeze years and years ago. I remember having a similar appetizer that I enjoyed very much. Not sure exactly what all goes into their recipe but this way is much better for my body, without the gluten, and being deep-fried. I had intended to post this day ago, but this week has been hectic, and with Ava starting virtual learning and tantrums about virtual learning omg, alas we have made it and this recipe is finally making it here.
I used wild-caught large shrimp purchased at Wholefoods. I love seafood specifically shrimp. I know there are a lot of people allergic to shrimp and I feel really bad for them. I also know shrimps are viewed as bottom feeders because they live at the bottom of the sea. They are widespread and abundant, whether farmed or wild-caught. They are high in several vitamins and minerals. A great source rich in protein. Eating shrimp can promte heart and brain health due to Omega-3 fatty acids, also antioxidant. Another good thing about shrimp is that they cook quickly. Best thing is that they are pretty tasty. This ambodies many if the things I love like shrimp, coconut, and pineapples. The shrimp is battered, coated with coconut flakes, lightly pan fried in olive oil, and dipped pineapple dipping sauce.
The Pineapple dipping sauce was pretty easy. Fresh diced pineapples are cooked with water, then blended with coconut aminos, dijon , mustard and to give it a little spice I used crushed red peppers. It really that simple. This will serve as a great appetizer for dinners, party, or get togethers. Hope you will make this at your next one. Don’t forget to tag me, rate, comment, and share.